After sheeting, the dough is cut in rows by rotating knives or a guillotine. The result is a wide variety of breads that include ciabatta, triangles, square buns, hexagonal, cut baguettes, cut petit pain, bara rustika, flatbreads, pita and pizza. A broad range of cutting shapes lead to a wide variety of product shapes.

Rademaker cutters are flexible and can both cut and/or seal. Seal time yields a better shape and position tolerance of the product and the baking 'lift' of the product shape is enhanced. Sticky structure of soft dough is better encapsulated and pollution of the line due to sticky cut edges is prevented. The sealing method is especially suitable for cut baguettes, ciabattas and paves.