Dough Sheeters China

We manufacture dough sheeters and export them in bulk to bakeries, patisseries, pastry producers, hotels and food manufacturers across South Asia.

The range covers bench-top and floor-standing reversible sheeters in 450mm, 500mm and 600mm roller widths, belt lengths from 600mm to 1500mm per side, manual and motorised gap adjustment, folding tables for storage, flour dusters, cutting attachments, and the belts, rollers and scrapers they consume.

A sheeter exists to laminate dough without warming it. Rolling croissant or puff dough by hand takes time, and time is what melts the butter layer into the dough and destroys the lamination. A sheeter does the same number of folds in a fraction of the time, which is why a patisserie producing laminated pastry daily cannot really operate without one.

Roller width should be chosen from the finished product, not the available bench space. A 450mm sheeter cannot produce a full-width croissant sheet, so the operator works in two passes and the two halves behave differently, which shows up in the finished pastry.

Belt condition is the main running cost. Belts stretch, fray and eventually track off, and a sheeter with a worn belt tears dough rather than carrying it, so a spare belt set should be ordered with the machine.

Folding models matter in small kitchens, where a sheeter that cannot be folded away occupies a bench permanently.

Patisseries, bakeries and food manufacturers in Bangladesh, Sri Lanka, Nepal and Myanmar make up most demand.