Cutter for crown brioche stainless steel.
For the fast, calibrated creation of brioche couronne throughout the year or for brioche tart for Epiphany. adapted to production on a dough base of 350 g, roller calibrated, diameter 18 cm (Use the uni cutter ref. 154060). The cutter, with handle, enables the dough to be split into a central section and to be turned down on the edge to form a regular brioche.
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