Its structure is designed to increase the cutting angle by giving greater mechanical strength to reduce the practitioner's effort. The wider and longer base allows greater stability during cutting. The different cutting frame sizes allow various combinations to create mignons, single portions as well as cutting cremini, ganaches, short pastry and puff pastry, all soft masses and raw materials. You will have an optimisation of production, raising standards, efficiency and reducing waste thanks to the sizes specifically designed to fit those of trolleys, refrigerators and others already present in the laboratory.
