What is gauging?
What is two roll pre-sheeter, three and four roll pre-sheeter and how its work?
why 2- roll is called pre-sheeter?
Is there a difference between gauging and lamination?
Actually, I am the student of food science and technology(beginner). I cant find these process on google with pics.
everything starts from here (see photo) .... in the Italian tradition the grandmother worked the homemade pasta with this "gauge roll"?.... many passages closing more and more the thickness up to the ideal weight ... the pasta is alive, it's an art ... and an art is also knowing how to build machines that work pasta like the hands of a grandmother ... with lightness and harmony ... you can not explain in a few lines really many many years of evidence .... it is a very fascinating world and there is so much to discover and learn ... good luck..
Gauging is the process of controlling /adjusting the sheet thickness gradually to a required value in cutting variety.
2, 3 or 4 roll pre sheeters are the 2, 3 or 4 pair of rollers for reducing the sheet thickness to the desired value.
Pre sheeter means who is making the sheets to the required value.
Gauging is adjusting the dough sheet thickness and lamination is arranging the dough sheets in layers.
pls search that web page...you can find the information