Poplar pastry board with lips, 40 × 53 cm
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The flour stays on the board. The lips at the back and sides hold it in, and you slide the dough off the front straight into a bowl.
The whole board is solid poplar, not plywood.
What it’s for
For pierogi dough, pasta, pizza and biscuits.
The pastry board is for dough. To cut with a sharp knife, use a cutting board.
Lips and bench hook
The bench hook underneath rests against the edge of the table, so the board stays in place while you roll.
The lips stop the pastry board from sliding while you roll.
Prefer rolling without lips? Choose the double-sided pastry board or a model without lips.
Size
40 × 53 cm is our smallest pastry board with lips.
Making pierogi with a lot of flour? Choose 80 × 60 or 75 × 60 cm.
See the pastry board with lips, 75 × 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
- 60 × 40 cm: 2,400 cm², reference
- 40 × 53 cm: 2,120 cm², slightly less (this pastry board)
- 47 × 37 cm: 1,739 cm², approx. 0.7×
Specifications
| Dimensions | 40 × 53 cm |
| Board thickness | 1.5 cm |
| Lips | at the back and sides, 3 cm high |
| Underside | bench hook that rests against the table edge |
| Wood | solid poplar |
| Weight | approx. 1.8 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.
Safety
Delivery costs
The price does not include any possible payment costs
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