These lattice rollers are perfect for professional pastry chefs, home bakers, restaurant equipment, and thoughtful gifts for lovers of baking. The cutter is made of Food Grade stainless steel material, making it durable, study, and recyclable. It has a length of 13 cm, a width of 13.3 cm, and a total length of 20.5 cm, weighing 327g/0.72lbs. The wood handle provides a sturdy and comfortable grip.

This pastry roller cutter helps minimize the dough from rising, creating a more even-looking pizza crust, and it helps prevent 'blistering' of the dough. You need only simply depress the cutter over rolled out dough to create a lattice design for pies and other pastries. The cutter's incision only works on the dough, so it won't cut your skin, allowing you to use it with confidence.

The product is ideal for making a variety of baked goods, including biscuits, cookies, chocolates, breads, pies, cakes, pizzas, and even beef wellington. Its versatile design makes it a valuable addition to any kitchen, whether for professional or home use.

Before use, please clean the cutter with a cotton cloth and wipe it dry. Simply suppress the knives before pushing the dough to create a grid. After use, please rinse with neutral clean water or clean with a soft sponge. Do not use sharp, sharp, and rough tools to clean, as this can cause a rough surface and affect the product's performance. Drying the dough lattice after washing will extend the cutter's service life.

If you're not satisfied with the product, you can freely request a refund at any time. We welcome your suggestions for optimization, as we are committed to providing you with better products.

To use the lattice cutter, roll out the dough to a suitable thickness (try 1/4" thickness). Sprinkle the dough surface with dried flour, and use cooking oil to thoroughly grease the cutter's blades. Firmly run the cutter across the dough just once, then trim the excess from the sides. Gently stretch the dough to open up the lattice, and use a rolling pin to transfer the top to the pie. Remember, the dough must be well chilled for best results.

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