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Sanneng roller docker with ergonomic handle and metal bristles on a white background
Sanneng roller docker with ergonomic handle and metal bristles on a white background
Close-up of a Sanneng roller docker with a piece of bread in the background
Sanneng premium roller docker with a basket of bread on a wooden surface
Crackers with wheat stalks on a light background
Sanneng roller docker with ergonomic handle and metal bristles on a white background

SANNENG Premium Stainless Steel Roller Dough Docker

Sanneng

$41.95

A premium roller docker that pierces dough quickly and evenly to reduce bubbling, blistering, and uneven lift in the oven. Built with 304 stainless steel and a stable handle, it’s designed to dock cleanly with less tearing than many basic, widely-spaced dockers — especially helpful for delicate pastry and thin doughs.

Best for

  • Pizza dough and flatbreads to prevent large bubbles
  • Puff pastry and laminated doughs to reduce blistering
  • Pie and tart bases for a flatter, more even bake
  • Crackers and thin doughs that need uniform docking

Key features

  • Premium 304 stainless steel roller for rust resistance and easy cleaning
  • Dense, even docking coverage for more consistent results than cheaper alternatives
  • Comfortable handle for steady pressure and better control across the dough surface

Specifications

  • Model: SN4218
  • Material: 304 stainless steel roller, polypropylene (PP) handle
  • Overall size: 198 × 130 × 50 mm (7.8 × 5.1 × 2.0 in)
  • Roller size (approx.): 126 × 50 mm (5.0 × 2.0 in)
  • Handle length (approx.): 131 mm (5.2 in)
  • Country of origin: Taiwan

Care

  • Rinse or wash promptly after use to prevent flour paste buildup between pins
  • Hand wash recommended, then dry thoroughly
  • Store dry
Gusta Supplies has expanded into an online heaven of specialty ingredients and tools from its humble beginning as a convenient shop for students attending classes at Gusta Cooking Studio. We hope you enjoy shopping here as much as our students do.

Inventory Last Updated: Jun 04, 2026

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