Method and device for creating an inverted puff pastry dough or a croissant dough

A method for creating an inverted puff pastry dough or croissant dough, comprising the steps of:

• A) creating a laminate extending in a length direction and a width direction by:
• A1) providing a first layer of a first mixture of fat, including margarine or butter, and flour or starch on a substrate;
• A2) providing at least one layer of base dough on top of the first mixture;
• A4) providing a second layer of a second mixture of fat, including margarine or butter, and flour or starch on top of the at least one layer of base dough;
• B) cutting the laminate in the width direction, as to obtain multiple laminate pieces;
• C) stacking the multiple laminate pieces in a partly-overlapping manner in the length direction, while essentially outlining them in the width direction;
• and
• E) rolling the stacked multiple laminate pieces a first time in a rolling direction in or against the length direction, thus obtaining an inverted puff pastry dough or croissant dough.