1. FORT – By using a string knife to cut dough

2. FORT - and leaning on the raised ring

3. FORT - we can easily cut the sponge cake

4. CLASSIC - for discs of the same thickness, with no fear to move the dough


6. MIX - on cutted biscuit slices it is easier to apply the pastry by pressing the sponge cake to the locking wall

7. CLASSIC - Finished dough easier to prepare for cutting

8. CLASSIC - and also to enter a cake spatula

9. CLASSIC - to pull out the sliced piece


11. FORT - In the FORT setting, it's easier to move the finished dough