A pastry brake is an industrial machine that sheets pastry dough through pairs of rollers with an adjustable gap, producing uniform thickness for commercial production. Dough is fed through successive passes, with the gap narrowed gradually to develop the gluten structure gently and achieve precise, consistent sheets for products like puff pastry, croissants, and pie lids. The controlled reduction replaces the labour of hand rolling at scale while improving consistency: every sheet emerges at the specified millimetre thickness. Small domestic versions serve pasta makers, rolling fresh egg dough into lasagne sheets and tagliatelle. The principle is identical across scales: gradual, even compression aligns gluten and distributes fat layers, which is essential for laminated doughs where hundreds of alternating dough and butter layers create the final flaky rise.