DIN EN 1674:2010-10

This standard specifies safety and hygiene requirements for the design and manufacture of dough and pastry brakes used in foot industry and shops (bread-making, pastry-making, sweet industries, bakeries, confectioners, delicatessens, catering facilities, etc.) for reducing the thickness of solid mass of dough and pastry by rolling it out. The operation is generally carried out by passing the dough back and forth between the rollers whose distance apart it reduced progressively either by manual adjustment or automatically.