COOKING ROLLS

Wooden roll – standard

Material: Untreated beech wood
Cooking area: 20cm
Weight: 532g
Diameter: 5.5 – 5.5cm

Price: 15.00 Euro (excl. VAT)

Wooden roll – cornet BIG

Material: Untreated beech wood
Cooking area: 16cm
Weight: 390g
Diameter: 6 – 2cm

Price: 15.00 Euro (excl. VAT)

Wooden roll – cornet

Material: Untreated beech wood
Cooking area: 13cm
Weight: 354g
Diameter: 5.5 – 2cm

Price: 15.00 Euro (excl. VAT)

Wooden roll – long thin

Material: Untreated beech wood
Cooking area: 20cm
Weight: 324g
Diameter: 3 – 3cm

Price: 15.00 Euro (excl. VAT)

Wooden roll – small

Material: Untreated beech wood
Cooking area: 13cm
Weight: 334g
Diameter: 4 – 3.5cm

Price: 15.00 Euro (excl. VAT)

Stainless steel – standard

Material: Food grade S / Steel
Cooking area: 20cm
Weight: 640g
Diameter: 5 – 5cm

Price: 35.00 Euro (excl. VAT)

Stainless steel – small

Material: Food grade S / Steel
Cooking area: 20cm
Weight: 474g
Diameter: 3 – 3cm

Price: 30.00 Euro (excl. VAT)

Stainless steel – mini

Material: Food grade S / Steel
Cooking area: 20cm
Weight: 446g
Diameter: 2 – 2cm

Price: 30.00 Euro (excl. VAT)

How many rolls should I order?

One of the most important stages of making Kurtoskalacs is rising the dough on the cooking roll before baking.

After the dough has been rolled onto a cooking roll, it should be placed onto a roll rack & left to rise.
The rising time can depend on the humidity & temperature, however as a guideline, a minimum of 10 minutes.

The person who is rolling the dough onto the cooking rolls should have at least three sets of cooking rolls available to them so that they can continually prep. & leave the dough to rise sufficiently. During this rising process, small holes will appear inside the dough. It is these holes which allows the heat to travel through the dough, to the inside, which results in a light & fluffy baked inner. If the dough has not been left to rise for long enough, the dough will be heavy & uncooked on the inside.

If the person(s) rolling the dough onto the cooking rolls must wait for rolls to be finished off the grill / oven or to be cleaned, it will slow up the production which in turn will slow up sales.

COMPARE THE STAINLESS - STEEL COOKING ROLLS & THE WOODEN COOKING ROLLS

STAINLESS STEEL
COOKING ROLLS

WOODEN
COOKING ROLLS

Approved by NSF International. NOT approved by NSF international.
Cooking area – Hollow food grade stainless steel tube. Cooking area – Solid beech wood.
Handle – POM (Polyoxymethylene). Handle – Beech wood.
Looks hygienic. Looks traditional.
Very strong material, so will last a lifetime. Will crack, even after little use, however cracking does settle down.
When new, should clean thoroughly with soapy water before use. A bottle brush can be used to clean the inside of the roll. When new, should ‘season’ with cooking oil to prevent dough from sticking before use. Seasoning the wood simply means, painting the cooking area with cooking oil several times, so that the oil soaks into the new wood.
Cooking area is the same diameter at both sides making it easier to roll the dough onto. Traditionally wooden rolls are conical, which can make the dough preparation on the roll, a little more difficult for some.
Tongs are required to push the baked Kurtos off the cooking roll. Kurtos should slide easily off the cooking roll after baking, with little intervention.
Remains hotter for longer after baking, so needs to be cooled in water, if needed quickly. Cools quickly after baking, so can re-use fast.
Requires washing between bakes to remove any dough residue. Usually no dough residue present after baking. A quick wipe with a clean damp cloth is sufficient between bakes.
Can submerse in water for a thorough cleaning. Can be washed in a dishwashing machine. Must not submerse in water as wooden baking area will swell & crack. Wipe with a hot clean cloth in-between bakes. Wash with a small amount of detergent at the end of the day & dry thoroughly.

There is NO DIFFERENCE in the taste of the baked Kurtoskalacs, whether you use WOOD or STAINLESS-STEEL cooking rolls.