Rolling Pins

Rolling Pins are essential baking tools for rolling pastry, bread, pizza and fondant to an even thickness in busy commercial kitchens and bakeries. This range includes professional wooden and polyethylene rolling pins in a choice of lengths to suit everything from delicate pastry work to large dough batches. Ideal for restaurants, hotels, cafes and patisseries, these tools help you achieve consistent results and smooth finishes. Hard wearing and easy to clean, they are designed to cope with daily use in demanding Irish hospitality environments.

• Polyethylene rolling pins with non stick, easy clean surfaces ideal for sugarpaste, fondant and chilled pastry.
• Traditional wooden rolling pins offering excellent control for bread, biscuit and pie dough.
• A wide choice of lengths from compact pins for small prep areas to extra long models for bulk dough work.
• Lightweight designs that reduce strain for staff during repetitive rolling tasks in busy bakeries.
• Professional brands selected for durability, hygiene and reliable performance in commercial use.
• Compatible with other baking tools such as dough scrapers and pastry brushes for a complete prep setup.

How to choose the right Rolling Pins

• Match the length of the rolling pin to your typical dough size, from small pastry work to large sheets for bakeries and pizzerias.
• Choose polyethylene for a smooth, non stick surface that is easy to clean and ideal for sugarcraft and delicate pastry.
• Select wooden rolling pins if you prefer a traditional feel and precise control for bread, tart and biscuit dough.
• Consider the weight of the pin; heavier models help with firm doughs, while lighter pins reduce fatigue during long shifts.
• Check hygiene requirements in your kitchen and opt for materials that are easy to sanitise and suitable for food service regulations.
• Think about storage space and whether you need multiple sizes to cover prep in different stations or outlets.

Care and maintenance

• Clean polyethylene rolling pins with warm soapy water and a soft cloth, avoiding abrasive pads that can scratch the surface.
• Wipe wooden rolling pins with a damp cloth, dry thoroughly and avoid soaking to prevent swelling or cracking.
• Periodically inspect handles and rolling surfaces for damage or deep cuts and replace pins that are difficult to clean.
• Store rolling pins in a dry, ventilated area away from direct heat sources to maintain shape and hygiene.
• Assign specific pins to allergen sensitive tasks where required and clearly label them to prevent cross contamination.
• Integrate rolling pin cleaning into your daily closing routine to keep equipment ready for the next service.

Pair your rolling pins with our pastry brushes, dough scrapers, bakeware and other pastry and baking supplies to build a complete preparation station.

Need help choosing? Call Caterboss on (01) 687 5772.