Beni31

I'm looking to purchase a table top dough sheeter for croissants, tart dough etc. I came across alibaba and other Chinese suppliers. Has anyone in here ordered a table top dough sheeter from here or recommend another brand or supplier whilst not costing crazy amounts of money.

What is the most efficient way to make large batches of pastry cream. For example, 12 litres whole milk, 2 kgs yolk. I make smaller batches but how to I increase productivity without effecting quality. How do large bakeries do it from scratch?