The Sheeter That Fits Your Kitchen
For decades, professional dough lamination belonged to industrial bakeries. The machines were large, heavy, and expensive — simply impractical for most restaurants, cafés, boutique bakeries, and ambitious home bakers.
We believed there had to be another way. Instead of shrinking an industrial sheeter, we started with a blank page and asked a different question: what if professional lamination were engineered specifically for real kitchens?
The answer became Brussardo PRIMEFlex — our proprietary, patent pending lamination technology. Designed entirely in-house, it delivers the precise, repeatable lamination professional pastry demands, in a compact machine built for modern kitchens. Because exceptional pastries shouldn’t depend on the size of your kitchen.
Two Series. All the Quality You Need
Prime
The Prime Series brings the precision into a machine designed for ambitious bakers who demand more than rolling pins and compromise. Engineered with the same lamination technology -PRIMEFlex, it lets you create bakery-quality croissants and puff pastry.
LM1000
The LM Series is engineered just as Prime for restaurants, hotels, cafés, and boutique bakeries but it features our most advanced PRIMEFlex II technology. Replace hours of manual rolling with repeatable precision, reduce physical effort, and maintain the consistency your customers expect.
Controlled Pressure From Above. Continuous Support From Below
A better roll starts with a better-supported dough.
Our technology doesn’t simply make dough thinner. It handles dough differently.
Our design applies controlled, even pressure throughout every pass, while the board provides continuous support beneath the dough. This helps maintain consistent thickness while reducing unnecessary stress on delicate laminated dough.
The result is smoother handling, greater consistency, and the confidence to produce beautiful pastry batch after batch.
Built for Real Kitchens, Not Factory Floors
Precision engineering, kitchen-sized.
Brussardo sheeters use a lamination system designed specifically to solve a problem industrial sheeter manufacturers never had to solve: real precision in a real kitchen’s lightweight footprint. Integrated into our LM and Ultra Series sheeters, it gives bakers repeatable, high-quality results with a level of control and reliability never seen before in equipment this size. Compact by design, and even more compact when folded away — built to work in your space, not take it over.
Stop Squeezing. Start Sheeting. Defined Layers, Every Time
Great laminated pastry isn’t made with force. It’s made with control.
Exceptional laminated pastry, where every pass matters depends on controlled dough handling.
Brussardo sheeters apply smooth, consistent pressure to help maintain the structure of the dough throughout the lamination process. Delicate butter layers remain protected, thickness stays uniform, and the dough is prepared to develop the open, defined layers that pastry chefs strive for.
The result is not just easier sheeting. It is the consistency behind beautiful croissants, flaky puff pastry, and professional-quality laminated dough.
More Than Sheeter
Built for beyond lamintion.
Designed for precision lamination, but its capabilities go far beyond laminated dough:
- Croissants and laminated dough
- Puff pastry & Danish pastry
- Cookies
- Marzipan
- Fondant
- Mille-feuille (Napoleon)
- Thin breads
- Crackers
- Protein bars
- Fresh pasta
One investment. Countless possibilities.
Shipped to 15+ Countries Worldwide
Working in Kitchens Worldwide.
Brussardo sheeters have been delivered and installed in more than 15 countries, and are now working in professional kitchens, bakeries, yacht galleys, and workshops around the world—helping chefs and bakers achieve consistent, professional lamination without the limitations of traditional industrial equipment.
Built around precision, reliability, and a deep understanding of real kitchen challenges, Brussardo gives professionals greater control, repeatable results, and the ability to create exceptional laminated dough—all while maximizing valuable kitchen space.
Everything You Need
From dough preparation to perfect lamination
Your process stays familiar: prepare your dough, set your thickness, fold, and repeat. The difference is that every pass is controlled with the precision needed to achieve consistent layers and professional results.
1. Prepare Your Dough
Start with properly chilled dough and your preferred recipe. Brussardo is designed to work with your existing process while giving you greater control.
2. Set Your Precision
Choose your desired thickness with 15 adjustment options, giving you control from the first pass to the final sheet.
3. Guide the Process
Place your dough on the board and let the machine handle the precision. Intuitive controls allow smooth operation whether using the Ultra Series or LM Series.
4. Build Your Layers
Complete your folds with confidence. Consistent thickness helps maintain alignment throughout the lamination process.
5. Create the Final Result
Finish with the exact thickness your recipe requires, ready to become the croissants, puff pastry, and laminated creations your customers expect.