LAMINATED AND/OR EXTRUDED AND/OR PUFF PASTRY PRODUCT AND METHOD FOR MAKING SAME

摘要

A method for making a laminated and/or puff pastry product comprising a main continuous strip (1) of a first dough with a first width (L) driven by a conveyor belt. The method is characterised in that it includes a step for incorporating at the surface of the main strip one or more additional strips (311, 312) of a second dough with a second width (l), lower than the first width (L), and having a different viscoelasticity from that of the first dough forming the main strip (1).