Scaritech Griffe 6 Blades product image

Scaritech

Scaritech Griffe 6-Blade Dough Scoring Tool

SKU: HZ533

£48.23(£57.88 inc VAT)

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  • The manufacturer’s warranty does not cover commercial use, or covers light duty only

The Scaritech Griffe is a multi-blade dough scoring tool designed for bakers and pastry teams who need clean, consistent cuts across dough and pastry with minimal effort. The tool holds up to 11 blades, and this configuration comes supplied with 6 blades fitted at a minimum spacing of 5mm. A hook is included for safe blade removal.

In a production bakery or busy pastry section, scoring consistency matters — both for the appearance of the finished product and for controlling how dough expands during baking. The Griffe allows a baker to apply multiple parallel scores in a single pass, removing the variability that comes with cutting each line freehand. The ABS handle provides a stable, comfortable grip during repeated use across a batch.

Practical benefits for kitchen and bakery teams include:

  • Consistent parallel scoring across dough and pastry in one pass
  • Adjustable blade count to suit different scoring patterns
  • Safe blade removal via the included hook, reducing cut risk
  • Lightweight construction suited to repetitive batch work
  • Minimum 5mm blade spacing prevents tearing on softer doughs

The tool is well suited to artisan bakeries, hotel kitchens with an in-house pastry team, and contract catering operations where laminated or enriched doughs are produced regularly. It is a hand tool requiring no power or bench space, so there are no installation considerations beyond ensuring appropriate blade handling procedures are followed for hygiene and safety.

If you are unsure whether this configuration suits your scoring requirements, or if you produce a range of dough types with varying thickness, the team is happy to talk through the right blade setup before you order.

Frequently asked questions

Can the blade count be changed to suit different scoring patterns?

Yes — the Griffe accepts between one and eleven blades, allowing you to adjust the number of scores per pass to suit the product you are working with. The minimum spacing between blades is 5mm, so the maximum number of blades you can fit will depend on the spacing you require for your dough type.

Is this tool suitable for scoring all types of dough and pastry?

The Griffe is commonly used on laminated pastry, enriched doughs, and standard bread doughs. For very wet or sticky doughs, lightly dusting the blades can help maintain clean cuts. If you regularly work with a wide variety of dough types, it is worth discussing blade spacing options with the team before ordering.

How should the blades be handled and maintained safely?

The included hook is specifically designed for removing blades without direct finger contact, which is the recommended approach every time blades are changed or the tool is cleaned. Blades should be inspected regularly and replaced when worn, as a dull blade can drag on the dough rather than cutting cleanly.
Scaritech Griffe 6-Blade Dough Scoring Tool

£48.23(£57.88 inc VAT)

£48.23(£57.88 inc VAT)

The Scaritech Griffe is a multi-blade dough scoring tool designed for bakers and pastry teams who need clean, consistent cuts across dough and pastry with minimal effort. The tool holds up to 11 blades, and this configuration comes supplied with 6 blades fitted at a minimum spacing of 5mm. A hook is included for safe blade removal.

In a production bakery or busy pastry section, scoring consistency matters — both for the appearance of the finished product and for controlling how dough expands during baking. The Griffe allows a baker to apply multiple parallel scores in a single pass, removing the variability that comes with cutting each line freehand. The ABS handle provides a stable, comfortable grip during repeated use across a batch.

Practical benefits for kitchen and bakery teams include:

  • Consistent parallel scoring across dough and pastry in one pass
  • Adjustable blade count to suit different scoring patterns
  • Safe blade removal via the included hook, reducing cut risk
  • Lightweight construction suited to repetitive batch work
  • Minimum 5mm blade spacing prevents tearing on softer doughs

The tool is well suited to artisan bakeries, hotel kitchens with an in-house pastry team, and contract catering operations where laminated or enriched doughs are produced regularly. It is a hand tool requiring no power or bench space, so there are no installation considerations beyond ensuring appropriate blade handling procedures are followed for hygiene and safety.

If you are unsure whether this configuration suits your scoring requirements, or if you produce a range of dough types with varying thickness, the team is happy to talk through the right blade setup before you order.