| 摘要 |
<p>The products can be made from a starting material which has a thickness between 1 and 2 mm such that the disadvantages which are inherent in the use of thick baked dough strips having a high sugar content are avoided. In the process, a pourable dough, preferably a wafer dough having a high sugar content, is continuously baked to form a continuous strip (3), which is plastically deformable when it is still warm. While it is in its plastically deformable state, the strip (3) is folded to form a laminated baked strip (5) having at least two plies. The laminated baked strip (5), which is still warm and plastically deformable, is processed further to form the products desired. <IMAGE></p> |
