What it is
This Pacchetto Forni reference is a long, flexible dough cutter spatula in stainless steel, with an 8 x 20 cm format. It is designed for cutting, lifting, folding and portioning dough during kitchen and pastry preparation.
Reference and construction
The tool combines a long slender blade, flexible movement and an ergonomic handle. The stainless-steel construction gives the kitchen a durable working surface for routine dough handling, while the 8 x 20 cm size offers useful reach on a bench or beside a mixing bowl.
Functional profile
The flexible blade can follow the curve of a bowl and move under soft or sticky dough without forcing the mass. Its long shape helps the operator separate portions cleanly and transfer dough from the work surface to a tray or work station.
Professional uses and quantities
Use the spatula to divide dough into menu portions, scrape dough from a bench, fold soft mixtures or lift prepared pieces. There is no fixed food quantity attached to the tool: set the number and weight of portions according to the recipe, then use the 8 x 20 cm blade for controlled handling.
Common mistakes to avoid
Do not use the flexible blade as a lever or twist it against hard material. Avoid cutting on unsuitable surfaces that can damage the edge, and do not force the tool through frozen or unusually dense products. Keep the handle dry so the grip remains controlled.
Storage and handling
Clean the spatula after use according to the kitchen's hygiene procedure, removing dough residues before they dry. Dry the stainless-steel surface and store the tool in a clean, protected place where the blade cannot be bent or contact dirty equipment.
LAPA logistics in Switzerland
LAPA supplies this professional dough tool to bakeries, pizzerias, pastry kitchens, restaurants, catering teams and cooking schools throughout Switzerland. Its compact 8 x 20 cm format is easy to include in planned equipment replenishment.
Who it is for
This spatula is for chefs, pastry professionals, pizza makers and kitchen teams that portion and handle dough regularly. It is useful wherever a long, flexible stainless-steel blade can make bench work more precise and orderly.
