This standard specifies safety and hygiene requirements for the design and manufacture of dough and pastry brakes used in the food industry and shops (bread-making, pastry-making, sweet industries, bakeries, confectioners, delicatessens, catering facilities, etc) for reducing the thickness of a solid mass of dough or pastry by rolling it out. The operation is generally carried out by passing the dough back and forth between the rollers whose distance apart is reduced progressively either by manual adjustment or automatically. The standard covers the technical safety requirements for the transport, installation, adjustment, operation, cleaning and maintenance of these machines.This standard deals with all significant hazards, hazardous situations and events relevant to dough and pastry brakes, when they are used as intended and under conditions of misuse which are reasonably foreseeable by the manufacturer (see Clause 5). Noise is not considered to be a significant hazard. This does not mean that the manufacturer is absolved from reducing noise and making a noise declaration. Therefore a noise test code is given in Annex B.The following machines are excluded: - experimental and testing machines under development by the manufacturer; - domestic appliances1) This standard is not applicable to dough and pastry brakes which are manufactured before the date of its publication as EN.