Poplar double-sided pastry board, 70 × 50 cm
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You work on both sides: one has a lip, the other is flat, so the rolling pin never catches anywhere.
70 × 50 cm: approx. 1.5 times as much room for dough as a 60 × 40 cm pastry board.
What it’s for
For pierogi dough, pasta, pizza and biscuits.
Solid wood, not plywood.
The pastry board is for dough. To cut with a sharp knife, use a cutting board.
Two sides and bench hook
The bench hook underneath rests against the edge of the table, so the board stays in place while you roll.
Size
Making pierogi with a lot of flour? Choose 80 × 60 or 75 × 60 cm.
See the double-sided pastry board, 80 × 60 cm.
- 80 × 60 cm: 4,800 cm², 2× more room than 60 × 40 cm
- 75 × 60 cm: 4,500 cm², almost 2× more
- 70 × 50 cm: 3,500 cm², approx. 1.5× more (this pastry board)
- 60 × 40 cm: 2,400 cm², reference
- 40 × 53 cm: 2,120 cm², slightly less
- 47 × 37 cm: 1,739 cm², approx. 0.7×
Specifications
| Dimensions | 70 × 50 cm |
| Overall height | 4 cm |
| Sides | two: one with a lip, one flat |
| Underside | bench hook that rests against the table edge |
| Wood | solid poplar |
| Weight | approx. 3 kg |
| On delivery | unfinished, not oiled |
Care
- The pastry board arrives unfinished, not oiled. We recommend treating it with oil so it lasts longer.
- Oiling protects the wood from absorbing too much moisture and helps it keep its natural look.
- Do not soak the pastry board or put it in a dishwasher.
- Dry the whole pastry board immediately after washing, including the underside and edges.
- Keep the pastry board out of direct sunlight.
Add a rolling pin and oil
We recommend our board oil: 100% white mineral oil, safe for food contact.
Delivery costs
The price does not include any possible payment costs
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