This standard specifies safety and hygiene requirements for the design and manufacture of dough and pastry brakes used in the food industry and shops (bread-making, pastry-making, sweet industries, bakeries, confectioners, delicatessens, catering facilities, etc) for reducing the thickness of a solid mass of dough or pastry by rolling it out. The operation is generally carried out by passing the dough back and forth between the rollers whose distance apartis reduced progressively either by manual adjustment or automatically.
Directives related to this standards.
WITHDRAWN
SSH EN 1674:2002
95.99
Withdrawal of Standard
Sep 23, 2010
WITHDRAWN
SSH EN 1674:2000+A1:2009
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