Pastry scoring blade de buyer D-4670-03N – dough lame for scoring and cutting pastry

de buyer D-4670-03N is a replacement pastry scoring blade (dough lame) designed to create precise slashes and cuts in bread and pastry dough prior to baking. The blade delivers a sharp and consistent edge that helps bakers control expansion during proofing and produce defined decorative patterns on baguettes, boules, and viennoiserie. It is suitable for use in professional kitchens and at home with standard lame handles or compatible holders.

Advantages

The blade offers a reliably sharp cutting edge for clean, controlled scores that reduce tearing and promote even oven spring. Its replacement design makes maintenance simple: swap the blade when dull to restore cutting performance without replacing the entire lame. The compact, lightweight profile enables accurate handling for straight cuts, curved designs, and complex decorative patterns on a variety of dough types.

Suitable for

• Scoring baguettes and long loaves to control expansion
• Making decorative slashes on boules and bâtards
• Cutting viennoiserie and laminated dough before baking
• Replacing worn blades in professional or home lame handles

Key specifications

• Blade type: replacement pastry scoring blade (dough lame)
• Edge: sharp, single cutting edge for precise slashing
• Compatibility: fits standard lame handles and compatible holders
• Intended use: manual scoring and cutting of bread and pastry dough
• Weight and dimensions: compact, lightweight profile for accurate control

How to use

Attach the blade securely to a compatible lame handle or blade holder according to the handle manufacturer's instructions. Hold the dough slightly taut and perform quick, confident strokes at a shallow angle to create surface slashes that guide expansion. For decorative patterns, combine straight and curved motions while maintaining even pressure. Replace the blade when cuts become less clean or require additional force.

Usage recommendations

Use the blade on properly proofed dough for best results; avoid forced cuts on very sticky or underproofed dough. Store replacement blades in their protective sleeve or a dry container to preserve edge sharpness and reduce risk of injury when handling or changing blades.