The principle of rolling pin

‌The working principle of rolling pin is mainly to achieve uniform extrusion of dough through the lever principle. ‌When rolling dough with a rolling pin, the place where the bottom of the rolling pin touches the dough can be regarded as the fulcrum, the place where the hand touches the rolling pin is the force point, and the small arc surface of the dough when the rolling pin rolls is the resistance point. The distance from the force point to the fulcrum is the power arm, and the distance from the resistance point to the fulcrum is the resistance arm. Since the resistance arm is smaller than the power arm during the rolling process of the rolling pin, the rolling pin is a labor-saving lever.