The Fresh Loaf

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Imperia Machine as a pastry dough sheeter

Adriana Poilane's picture
Adriana Poilane

Imperia Machine as a pastry dough sheeter

Has anyone used the Imperia Restaurant Pasta Maker as a dough sheeter for croissants? Its measures seem to be fit for a properly sized croissant. I have a home bakery and want to bake croissants but do not want to pay a fortune for those dough sheeters. It seems to be a no-win scenario whether it's manual or electric.

  • Roller length 220 mm 8-5/8-inch
  • 10-numbered thickness settings
  • output approx 26-pound per hour
  • Maximum opening 6 mm 2-3/8-inch
gary.turner's picture
gary.turner

Width seems a bit small.  My manual sheeter width is 16in (about 400mm) and would be better at ~20in (~500mm).

Thickness settings on mine are shim controlled and as long as you can take the dough down in thickness a little at a time, without over-doing and breaking out the butter, you should be ok.  My folded dough starts at ¾in and I roll it down to ¼in, ⅛in at a time. The final thickness of the last roll-out is ⅛in.

I don't know how you'd apply an output metric to croissants, due to the batch mode (roll, fold, chill, rinse and repeat) of the croissant making method.

I don't see any sane reason to begin with a dough slab thicker than ¾in, so 2⅜in should not limit you.

If you haven't already, search this site for sheeter topics.  I do not recall many, if any, pasta rollers found fit for purpose for pastries.

gary

Jbob67's picture
Jbob67

Hi, Gary. I'm an amateur baker and I would like a manual dough sheeter but my vision is not great, and I would like to know about your shim based sheeter. Can you tell me what model it is? I realize it may not be built anymore, but if I can find a picture of it, it might give my brother some ideas.

 

Thanks!

 

J

gary.turner's picture
gary.turner

Here is a post from a while back, http://www.thefreshloaf.com/comment/290685#comment-290685

As I recall, there are youtube vids online. Search for Bailey slab roller. This roller is designed for rolling out pottery clay and is more than strong enough for pastry dough.

gary

Jbob67's picture
Jbob67

Thank you for your help Gary!

J

barryvabeach's picture
barryvabeach

Adriana,  I have an older manual R220 Imperia -  though I only use it for pasta dough.   I did want to point out that the specs say the maximum opening is 5 mm - which is 3/8ths   not 2 3/8 th,  so if you wanted to start at 3/4, that would not work, though the electric might be a little wider.  On the one that I have, while there is a wheel with 10 numbers, there are no fixed positions, or detents, like on the 150 mm manual pasta makers,  which means you can turn the dial more quickly, and you can put the dial between any two numbers if you want.  I have never made croissants, but I can tell you that the one I have is very heavy duty and has no trouble with 100% whole wheat pasta.