Rolling pin (for puff pastry) by J.K. Adams, Co.
This pin is perfectly straight (not tapered and no ball-bearings) and is somewhat heavier than the tapered pin (above). This is because when rolling out puff pastry, the weight of the pin helps to thin the chilled dough as you roll back and forth. The aim is to create a perfect rectangle of dough, of even depth and, as you roll, this straight pin can knock any unruly edges back into line.

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