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Tips for using the Dough Roller & Dough Scraper

Dough Mixing: Use the roller and scraper for yeast dough recipes with higher hydra on.

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Start the machine on the lowest speed with the dough roller res ng against the rim of the

bowl. Start with your liquid ingredients and then slowly begin adding your ﬂour. As the

dough thickens, adjust the roller away from the side of the bowl and lock in place using the

tension knob. The distance of the roller from the rim of the bowl is determined by the

amount of dough you are mixing. You will want the roller to apply gentle pressure to the

dough as it passes between the roller and the side of the bowl but do not want the roller

too close that it pushes the dough up and out of the bowl. NOTE: When "locking" the

arm/roller in place, the arm is s ll able to move towards the center of the bowl. If the

amount of dough in the bowl begins moving the arm/roller back and forth too harshly,

reduce the speed and adjust the roller a li le further away from the side of the bowl.

Follow speciﬁc recipe for kneading speed and me.

Creaming Bu er or Margarine: Place ROOM TEMPERATURE bu er or margarine with

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sugar into the bowl. The roller should be res ng against the rim of the bowl. Start machine

on low and slowly increase speed to a high/medium (about 6 o'clock on the speed knob). If

ingredients collect in the center of the bowl, gently swing the arm/roller into the center a

couple of mes to ensure complete mixing. Run for approx. 5 minutes for best results.

(Bu er and margarine will s ck to the roller at the beginning but will work itself oﬀ and

cream beau fully).

Cookies: Follow direc ons above for creaming bu er and sugar. Once creamed, reduce

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speed to low and add remaining cookie ingredients. Again, if ingredients collect in the

center of the bowl, gently swing the arm/roller back and forth to ensure proper mixing. If

mixing a large batch of cookies, adjust arm/roller slightly away from the rim of the bowl

and lock in place by ghtening the tension knob.