How can I choose the best French rolling pin?

Determination of the desired length, shape and materials will help you choose the best French rolling pin. Depending on how much effort you want to spend cleaning the rolling, wood, silicone or stone, your best choice may be. If you introduce a lot of dough circles, the tapering pin can work better than straight. Choose a rolling pin that is a standard length if you don't have a lot of experience in baking.

The French rolling pin can be a flat rod, or it can be slightly narrowed from the center of the pole to the end. You can prefer a narrowing rod, especially if you have problems with a thin balance, even a dough wheel. The narrowed ends prevent the dough from spreading too thin and too strong in the middle. If you introduce a straight rectangle more often than a circle of dough, but a direct pin can be more useful.

Most likely you will find a French pin made of wood. The best wood for the French roller is to burst even Warp. Birch andMaple is common options. If you do not think that you can take care of and olect an unbeatable pin, you may want to choose the one that is polished by a thin wax coating. The wax coating keeps flour and water before damage to the wood over time.

French rolling pins are also made of materials such as granite, stainless steel and silicone. The silicone rolling pin is easy to clean and will not stick to the dough. But it is not on wood. The granite pins are very difficult, which can reduce the overall usefulness of the pin. When they are made of stone, they remain cold and prevent heating and melting of butter and fat when you spill it.

The French rolling pins made of stainless steel are easy to keep clean. They usually cut directly and are not available in tapered versions. You can place a steel French rolling pin Refigerator to cool it before the dough introduction.

greaterThe French rolling pins are between 19 and 21 inches (48 and 53 cm) in length. A shorter rolling pin will be difficult to use to introduce a full size of cake dough, but can work well for a small dough. If you are not a professional baker or a very experience with the use of pins, you will want to avoid very long pegs as they can bow to the center.