The rolling pin. One of the mainstays in any baker’s drawer of kitchen accessories! But which sort to buy? You can get wooden ones, polyethylene ones, marble ones, rolling pins with handles, tapered rolling pins and so on. And all of these in a range of lengths, diameters and weights. Phewsh!

One of the more traditional types of rolling pin – and one many of us will associate with our Grannies when baking with them as a child – is the wooden pin with handles at either end. This is the style of rolling pin hanging off the bottom of our iconic bakery sign. But it’s not what we use in the bakery.

Wooden rolling pins are great and they look fantastic, but for our requirements, they are not the most practical. The biggest drawback for us is their moisture-absorbing properties.  With constant washing and need to reuse, a wet rolling pin is not ideal.

So we opted for a polyethylene rolling pin as our first purchase for the bakery.  And we now have quite a few of them in different sizes.  They are sturdy, non-stick, easy to clean and don’t absorb moisture, which means you can wash and reuse them in a matter of minutes. They’re also a non-stick rolling pin, which means you don’t have to keep flouring them. Bonus.

We have several of these small rolling pins in our bakery toolkit as they’re great for little projects when you’re only rolling out a small quantity of dough or sugarpaste or when you’re working in a confined space!

The post 6” NON STICK ROLLING PIN (15cm) appeared first on The Little Bakery of Happiness.

The rolling pin. One of the mainstays in any baker’s drawer of kitchen accessories! But which sort to buy? You can get wooden ones, polyethylene ones, marble ones, rolling pins with handles, tapered rolling pins and so on. And all of these in a range of lengths, diameters and weights. Phewsh!

One of the more traditional types of rolling pin – and one many of us will associate with our Grannies when baking with them as a child – is the wooden pin with handles at either end. This is the style of rolling pin hanging off the bottom of our iconic bakery sign. But it’s not what we use in the bakery.

Wooden rolling pins are great and they look fantastic, but for our requirements, they are not the most practical. The biggest drawback for us is their moisture-absorbing properties.  With constant washing and need to reuse, a wet rolling pin is not ideal.

So we opted for a polyethylene rolling pin as our first purchase for the bakery.  And we now have quite a few of them in different sizes.  They are sturdy, non-stick, easy to clean and don’t absorb moisture, which means you can wash and reuse them in a matter of minutes. They’re also a non-stick rolling pin, which means you don’t have to keep flouring them. Bonus.

The rolling pin we sell on the website is a great all-rounder and is suitable for tackling almost all home baking projects.  We have two rolling pins that are longer than this, but the 40cm one is probably the one we use the most.

We also like it because it’s the perfect fit for the rolling pin spacers we couldn’t be without at the bakery!

The post NON STICK ROLLING PIN (40CM LONG) appeared first on The Little Bakery of Happiness.

Some people tell us they are surprised that a commercial bakery uses something as humble as a rolling pin instead of a pastry sheeter. But we are a small craft bakery that does everything the traditional way –  by hand. This includes rolling the pastry for our award-winning pies, for our legendary gluten-free sausage rolls and all our biscuits and other doughs where an even thickness is important.

You simply choose the thickness you need for your baking project (13mm, 7mm, 4mm or 2mm). Then slip the rings onto either end of your rolling pin and away you go.

The rolling pin guides are designed to fit on the ends of a rolling pin with a diameter of 44mm (1.75″). We have one of these non-stick polyethylene rolling pins at the bakery. We also have a longer, thinner rolling pin and still use the spacers on the ends. You just have to be careful they don’t ping off!

Your doughs, pastries and biscuits will bake better with an even thickness.  There’s far less risk of burnt ends and half-baked middles if whatever you are rolling is nice and even. And find me anyone who likes flabby, undercooked pastry!

This really is one of the best baking accessories you can have in your kitchen!

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