A 75-centimetre stainless steel rolling pin is a serious tool, often referred to as an oelava or merdane in the professional baking world. Because of its length of 75 centimetres, this roller is mainly used for rolling out very large pieces of dough, such as for baklava, filo dough, large pizzas or large quantities of fondant.
Here is a detailed explanation of this particular type of rolling pin:
Features of stainless steel (SS)
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Hygiene: stainless steel is non-porous, which means no bacteria, odours or grease will soak into the material (unlike wood). This makes it extremely suitable for professional kitchens.
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Temperature: Metal stays naturally cool. This is essential when working with dough containing a lot of butter (such as puff pastry), as the dough is less likely to stick and the butter does not melt prematurely.
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Weight: A 75-cm roller has a considerable weight of its own. This helps in evenly flattening stiff dough without having to apply enormous force yourself.
Why 75 centimetres?
This is an unusual size for the average home kitchen, but indispensable in the following scenarios:
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Large Surfaces: You can roll out a slab of dough covering the entire width of a workbench in one motion.
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Thickness control: The length allows you to easily slide the roller across the full width of the dough, ensuring consistent thickness from edge to edge.
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Efficiency: You need to roll over the dough less often to reach the desired size, which benefits the structure of the dough.
