2 hours ago, pastryani said:Do you know what the better way might be?
A sharp knife?
Having spent many hours of my laboratory life cutting very thin slices of all sorts of frozen materials, I really can't imagine getting good slices of frozen dough from an instrument that doesn't give you relatively fine control over the cutting speed and ideally over the exact temperature of both the blade and the dough. And double that warning if you have any sort of inclusions in the dough.
Even if it cuts well, the slices generated by the slicing disc in my food processor drop into the bowl and then get banged around by each subseqent slice as they fly off the disc, usually smashing into the side of the bowl before landing at the bottom. I can't imagine that being good for the integrity of a slice of dough. But do go ahead and check how yours works as it could certainly be better than my older KitchenAid.
