How to thin out my patties.

CannaBusiness
1

I have poured my patties to thick and the product is just fine but not very presentable. Any good tips on how to fix this

2

Professional French Rolling Pin for Baking - Smooth Stainless Steel Metal & Tapered Design Best for Fondant, Pie Crust, Cookie & Pastry Dough - Baker Roller by Ultra Cuisine https://www.amazon.com/dp/B01D7LLXW2/ref=cm_sw_r_cp_apa_bESVBb0QQ8TF3 this could help thin out a warm slab

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3

It will agitate a d butter. Live and learn

4

If the material is tacky and sticky at room temp yes that is possible. With stable product I have no issues thinning it out when warm and allowing to cool to room temp back to shatter like consistency

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5

Heat and pressure has worked for me at least 20 times with no butter effect later. I use a piece of PVC because it’s always around. Some people use hair dryer/heat guns to get it warm enough to run down the parchment as you hold it somewhat upright but heating it that much got potential for degradation

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6

Thanks everyone