I have asked myself several times why the round dough is not really round. There's something wrong with the dough with corners in the round tray. I always fold in the corners, which is awkward and the end product doesn't look nice either.
Could you at least make the dough round or a little wavy?
And I also cut the baking paper to size every time. You could do something about that. It would save paper and time.
What do you think?
Yes, the dough is square, I think octagonal. This has to do with production!
I was able to visit Jowa in Volketswil a few years ago and saw the machine for cutting out the cake dough.
After the dough has been kneaded and rolled out, it is cut out!
Round pieces naturally produce a lot of "waste", i.e. leftovers! You can knead the dough back together, but if you do this too often, the dough becomes very tough and can no longer be rolled out properly! It becomes very warped and is no longer good to eat.
That's why the "round" pieces are cut out square. This results in much less "waste", i.e. leftovers, which benefits the quality.
I hope I was able to help you with the explanation!
