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Testodelitel manual buy in St petersburg
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Testodelitel manual

Testodelitel manual

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Russia, St petersburg
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In small bakeries and lavashny, scaling dough as a rule is carried out manually. The knife or scraper cut off pieces of the test and then each piece is veiled on scales. Such way of testodeleniye is very labor-consuming and takes away a lot of time from the baker.
It is considerable to accelerate operation of division and the manual testodelitel is urged to facilitate work of bakers.
Testodelitel of knife type is intended for "careful" division of yeast, shortcake dough and the test for unleavened wheat cake for preparations of identical weight.
The applied principle of division does not break gluten of dough product as during division dough is not exposed to squeezing. Scaling dough testodelitel happens to the help as follows:
• the piece of the test keeps within on raskatochny board between two wooden guides of certain height and is rolled with big rolling pin until all layer of the test is not made even on height to guides.
• the raskatochny board is established on table of manual testodelitel and cut test layer in one direction, then turn raskatochny board on 900 and cut dough once again.
• identical dough products which display in forms or baking sheets for further rasstoyka turn out.

Adjustment of mass of dough products is carried out by change of quantity of knives, change of distance between knives or change of height of wooden guides.
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