Pie Designs 2013 Manual Blocking and Crimping. Low Volume Solution Two

Pie Designs and Solutions. The ideal pie making start-up, the perfect intro to the profitable business of pie making. Providing the world with affordable industrialized equipment that is versatile, compact, simple, portable, excellent, fast with high product yield, is tough and reliable.

[@nhayford]

Would this work for short crust Pastry? Jow can I purchase from US?

[@felicitymatewa1164]

Where do you get the equipment

[@PieDesigns]

Yes a complete operation would include, Spiral dough mixer, dough sheeter (for adding versatility or required if you make a hi-puff pastry), dough portioner, lidder/blocker, filling depositor (Not really needed. With the right technique filling by hand can be faster and just as accurate), and Crimper/Sealer, Oven

[@PieDesigns]

Hi thanks for the comment...Yes if you turning out a hi-puff/French pastry, then you'll have to add the dough sheeter to create the lamination in the pastry. However, you won't need to final sheet puff pastry. Once laminated and rested your puff pastry , you can cut up or use our dough portioner /watch?v=zWYm1VtnDxc&feature=colike to portion the slab of dough prior to forming and assembly as shown in this video.
You still reduce your labour by around 50% if not more that way.

[@pepsimark]

Are you guys still in business? Web address directs to a holding site.

[@mauromorganti2563]

were can I get this in or around Johannesburg

[@КуриГриль-ц3щ]

It's really cool!)

[@PieDesigns]

Thank you, we appreciate your comment.

[@bebasata4582]

رائع

[@bebasata4582]

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