Poplar double-sided pastry board, 80 × 60 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.
80 × 60 cm: twice 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
80 × 60 cm is the size chosen most often.
Making pierogi with a lot of flour? Choose 80 × 60 or 75 × 60 cm.
- 80 × 60 cm: 4,800 cm², 2× more room than 60 × 40 cm (this pastry board)
- 75 × 60 cm: 4,500 cm², almost 2× more
- 70 × 50 cm: 3,500 cm², approx. 1.5× more
- 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 | 80 × 60 cm |
| Board thickness | 1.6 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. 4 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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