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- Joined Oct 9, 2020
I work in a Bakery in Sydney Australia. I make puff pastry using PERFEX vegetable shortening on a dough break. My problem is that lately the edges are getting torn and ragged when I try to get a roll 50cm (the width of the belt of the dough sheeter)
I know there are a lot of variables but could anyone give me some advice on how to prevent this and get good straight edges and a regular width?
I know there are a lot of variables but could anyone give me some advice on how to prevent this and get good straight edges and a regular width?