Rolling pin: Difference between revisions

* Roller: Consists of a thicker and  heavier roller made of a variety of materials around 7-10 cm in diameter and with clearly defined handles at both ends of the roller. They are used by grasping the handles, one in each hand, and pushing the pin across the dough. Many Western rolling pins are roller types. Some more up-market models have ball or needle bearings in the handles (as would be found in a bicycle wheel hub) so that only the main roller section rotates rather than the handles themselves  - this prevents friction burns on the hands.

Even more posh (and dosh!!) and you get a model with dials on the ends which adjust two flanges on each end of the cylinder and these govern the height of the rolling pin above the work surface. Thus the thickness of the pastry can be automatically set and is completely uniform across the whole area.

Image:Rolling pin.jpg|A roller type rolling pin

Image:Rolling pins.jpg|On the left - a posh and more dosh pin!