Which setting is not part of the three sheeter settings in bakery operations?

In bakery operations, particularly when dealing with pastry sheeters, the three main settings refer to components that affect the dough processing – specifically, the sheeter blade guide, pressure plate, and back roller. Each of these components plays a crucial role in controlling the thickness and uniformity of the dough as it is rolled out.

The sheeter blade guide helps to direct the dough and ensures that it passes through the sheeter correctly, maintaining the desired thickness. The pressure plate applies even pressure to the dough, helping to achieve consistent results without tearing or improperly shaping the dough. The back roller is responsible for further flattening and forming the dough and works in conjunction with the other components to ensure a uniform output.

On the other hand, the frosting dispenser does not pertain to the sheeting process at all. Instead, it is a separate piece of equipment used for decorating or icing baked goods after they have been baked. Its function is entirely distinct from the handling and processing of raw dough, which is why it is not included in the three sheeter settings essential for dough preparation in bakery operations.