Importance

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Abstract

The present invention relates to a method for creating a inverted puff pastry dough or croissant dough, comprising the steps of:

A. Creating a laminate extending in a length ad a width direction by: A1. Providing a first layer of a mixture of fat such as margarine or butter and flour or starch on a substrate;A2. Providing at least one layer of dough on top of the mixture;A4. Providing a second layer of a mixture of dough and flour or starch on top of the dough layer; C. Cutting the thus obtained laminate in the width direction, as to obtain multiple laminate pieces;D. Stacking the laminate pieces in a partly-overlapping manner in the length direction, while essentially outlining them in the width direction; andE. Rolling the stack a first time in a rolling direction in or against the length direction, thus obtaining a inverted puff pastry dough or croissant dough.

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First Claim