Novelty: dough sheet (layered dough) not subjected to thermal treatment; preparation of same with vegetal non-hydrogenated fats. Preparation mode: the grouping of the layered sheets is industrially achieved in a continuous flow while the spreading with the desired quantity of fat is synchronically done. Purpose: production of whatever edible product based on layered dough; none treatment is required except for the placement of the dough sheets into the baking pan.
