What is a double pass vs single pass sheeter?
I'm looking to purchase a dough sheeter but I'm trying to understand the differences. One of the first things I've noticed is single pass vs double pass and I don't get what the difference is, can someone explain?
What else should I look for in a dough sheeter, I've only ever used one before and it was extremely simple, had a few settings for thickness and an on/off switch. You would put a dough ball through one side and it would come out the other flat, you then put it through another section which makes it even thinner/larger (I think this might be what double pass means but I'm not sure).
All the dough sheeters I've seen here are reversible but have only one place to put the dough in, and then there are countertop models.