Gobel

The Gobel mini croissant roller cutter is a straightforward hand tool designed to portion rolled pastry dough into uniform triangles ready for shaping. The stainless steel cutting wheel runs along a wooden handle, allowing the operator to apply even pressure across the dough in a single rolling pass.

In a professional bakery or pastry section, consistency is what matters. Uneven cuts lead to uneven croissants — different weights, irregular shapes, and unpredictable bake times. This roller removes the guesswork, producing repeatable triangle portions each time, which keeps output uniform whether one person or several are working the bench.

• Stainless steel cutting wheel for clean, consistent dough portions
• Wooden handle provides a secure, comfortable grip during use
• Compact enough to store alongside standard pastry tools
• Suited to mini croissant formats rather than full-size portions
• Lightweight at 300g, reducing hand fatigue during longer prep runs

There are no installation or utility requirements — this is a hand tool that cleans easily alongside other smallwares. It is worth noting that this cutter is sized specifically for mini croissants; operators producing standard or larger croissant formats should check that the cutting geometry suits their dough specification before ordering.

This tool is well suited to hotel breakfast operations, patisseries, and any kitchen producing mini croissants in volume. It is a practical addition for operators who want to standardise output without relying on freehand knife cutting. For high-volume production lines where speed and precision are critical, purpose-built sheeting and cutting equipment may be worth considering alongside hand tools like this one.

If you are setting up a pastry section and want to talk through the full range of portioning and baking tools that might suit your operation, the team is happy to help.

The Gobel fine chinois is a conical strainer with a closely woven mesh designed to filter liquids down to a fine, smooth consistency. It is the standard tool for passing stocks, bouillons, sauces, coulis and custards where a clean, uniform result is required. Constructed entirely from stainless steel, it is built to withstand daily professional use and repeated high-temperature washing without degrading.

In a working kitchen, consistency matters. A fine chinois removes fibres, seeds, aromatics and small particles that would otherwise compromise the finish of a sauce or the clarity of a stock. The close mesh does the filtering work thoroughly, meaning less time correcting texture at the pass and more confidence in a consistent result across each service.

• Fine-woven mesh filters stocks, sauces and coulis to a smooth finish
• Stainless steel construction handles repeated use and commercial dishwashing
• Conical form fits standard stockpots and saucepans for hands-free straining
• Lightweight at 400g, reducing fatigue during extended prep sessions
• Easy to clean thoroughly, supporting good kitchen hygiene practice

There are no installation requirements — this is a hand-held utensil that needs only a suitable vessel beneath it and adequate storage. It is worth checking that the diameter sits securely across your most commonly used pots before ordering, particularly if your brigade works primarily with narrow stockpots or smaller saucepans.

The 200mm chinois is well suited to small and medium kitchen operations — catering for restaurants, hotels, private dining and events where sauces and stocks are prepared in moderate volumes. Kitchens producing very large batch quantities may find a larger diameter model better suited to their throughput.

If you are building out a utensil set or want to confirm this size is right for your operation, the team is happy to help.

The Gobel croissant roller cutter is a straightforward, purpose-built tool for portioning laminated dough into consistent triangles ready for rolling. The stainless steel cutting wheel runs along a wooden handle, giving the baker clean, repeatable cuts across a sheet of dough with a single pass. It is the kind of tool that earns its place on a pastry bench through reliability rather than complexity.

In a production bakery or busy pastry kitchen, consistency matters. Uneven portions lead to uneven baking times and inconsistent finished croissants, which creates waste and slows service. This cutter removes the guesswork from the portioning stage, helping bakers work at pace without compromising uniformity. The wooden handle keeps hands clear of the blade and provides a comfortable, secure grip even when working through larger batches.

• Stainless steel construction resists corrosion and withstands repeated cleaning cycles
• Wooden handle provides grip and keeps hands safely away from the cutting edge
• Produces consistent triangular portions for uniform finished croissants
• Lightweight at 470g — easy to handle across extended pastry sessions
• Suits both fresh and chilled laminated dough

At 510mm in length, the cutter is sized for standard pastry work on a conventional bench. It is worth noting that this is a manual portioning tool — output is determined by operator pace rather than mechanised throughput, so for very high-volume croissant production, a mechanical dough divider or sheeter attachment may be a more practical investment.

This cutter is well suited to artisan bakeries, hotel pastry kitchens, and any operation producing croissants or similar viennoiserie as a regular part of the menu. It is a practical entry point for kitchens standardising their pastry prep without committing to larger portioning equipment.

If you are unsure whether this tool fits your current production setup or want to discuss the broader range of pastry preparation equipment, our team is happy to help you work it through.