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A kitchen utensil used for cutting pastry dough as it is being formed and prepared for baking. This tool can consist of a single wheel or two small wheels that are wooden or metal (stainless steel or zinc alloy), attached to a handle. One wheel has a straight edge for scoring, marking, and straight cutting the dough. The second wheel has a fluted edge to create patterned edges for a decorative appearance when cutting folded pastries, lattice pie and pastry strips, pasta, lasagna, ravioli, pizza, biscuit crackers, or other similar baked items.
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