What is used in the bake shop to cut and separate dough?

There are many tools used in a bake shop to cut and separate dough, depending on the type of dough and the desired result. Here are a few common examples:

For general cutting:

* Dough scraper: A versatile tool with a flat blade and a handle, used for scraping dough from work surfaces, dividing dough into portions, and cleaning bowls.

* Bench knife: Similar to a dough scraper, but with a sharper blade, making it ideal for cutting through thicker doughs like bread dough.

* Pizza cutter: A wheel-shaped cutter with a sharp blade, primarily used for cutting pizza but can also be used for dividing dough.

For specific cuts and shapes:

* Pastry wheel: A roller with a fluted edge, used for creating decorative cuts in pastry dough.

* Cookie cutters: Metal or plastic shapes used to cut out cookies and other pastries.

* Rolling pin: Used to flatten and shape dough, and can be used to cut dough into strips or squares.

* Wire cutters: Used to cut through dough that has been rolled into rope shapes, creating decorative twists and braids.

Other tools:

* Scissors: Can be used for cutting dough into smaller pieces, especially for braided bread.

* Sharp knife: A chef's knife or bread knife can be used to score bread dough before baking.

The specific tools used will vary depending on the bake shop's needs and the types of dough being made.