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Dough Docker, US $5200 – Picture 0
Dough Docker, US $5200 – Picture 0

Dough Docker

US $5200

  • Iowa City, Iowa, United States
  • Aug 5th
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Dough Docker Easier, faster and more fun than using a fork, and also the marks are not as deep as a fork. Why use a docker? Docking is the process of creating small vents in dough to prevent it from blistering and rising in large, uneven pockets during baking. This docker is used to easily and quickly allow bakers to dock dough just by rolling over the spiked portion back and forth with firm pressure over dough. Pizza dough, Pastry dough, tart dough, naan bread, flat bread and pie crusts are some of the most commonly docked dough because bakers typically want them to bake as evenly as possible (particularly if there are toppings or fillings involved) in the oven. But for cookies it is a little big. ·
“Perfect Condition”
Model dough docker
Brand Unbranded
Power Type Manual

Directions

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