THE Dough sheeter that fits your kitchen
For decades, professional dough lamination belonged to industrial bakeries. The machines were large, heavy, expensive—and 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 rethinks how dough is handled to deliver 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.
One Innovation. Two Series. One Standard.
Whether you’re baking for family, guests, or hundreds of customers every day, every Brussardo sheeter is powered by the same engineering philosophy: professional lamination without industrial limitations.
For the Serious Enthusiast
Professional lamination shouldn’t be reserved for commercial bakeries.
The Prime Series brings the precision into a machine designed for ambitious home bakers who demand more than rolling pins and compromise. Engineered with the same lamination technology trusted in professional kitchens, it lets you create bakery-quality croissants and puff pastry.
For Professional Pastry Chefs
Every service depends on consistency.
The LM Series is engineered for restaurants, hotels, cafés, and boutique bakeries producing laminated dough every day. Replace hours of manual rolling with repeatable precision, reduce physical effort, and maintain the consistency your customers expect—all without the size, cost, or infrastructure required for traditional industrial sheeters.
We Didn’t Shrink an Industrial Sheeter. We Reinvented How Dough Is Laminated.
Built for Real Kitchens, Not Factory Floors
Brussardo sheeters use our own 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 you won’t find in a machine built by scaling something else down.
Precision You Can Feel in Every Pass
PRIMEFlex doesn’t simply make dough thinner. It handles dough differently.
Our patent pending mechanism applies controlled, even pressure throughout every pass, helping 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.
The Difference Is in the Layers.
Great laminated pastry is not created by force. It is created by control.
Exceptional laminated pastry depends on controlled dough handling. Every pass, every fold, and every layer matters.
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.
Designed for More Than Croissants
Professional lamination opens the door to far more than flaky pastry.
One Brussardo sheeter handles:
- 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
SOLD in the US, Canada, Australia, and across Europe
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.
From Dough Preparation to Perfect Lamination
BUILT TO SUPPORT YOUR CRAFT
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.