The praline cutter is ideal for cutting praline masses, fat masses, butter, gianduja, marzipan, fondant caramel, ganache, jelly masses, petit fours, praline slices, etc. precisely into squares, rectangles and rhombuses.

The 360 × 360 mm sheet to be cut is obtained by rolling out the mass between rails or by pouring it into the appropriate casting frames or trays.