Industrial process for continuous production of inversed laminated dough

An industrial and continuous process for producing reversed laminated pastry dough comprising the steps of:

• i) Preparing a laminating fat composition comprising:
• a fat component and from 0.1 to 40 wt. % of a functional ingredient increasing the water and fat binding capacity and viscosity of the laminating fat, wherein said functional ingredient has a water holding capacity of equal to or greater than 0.8 as measured by standard method AACC N° 88-04;
• ii) Preparing a dough premix composition comprising:
• between 40 and 70 g water for every 100 g flour, and kneading said premix into a dough;
• iii) Feeding of the laminating fat composition obtained in (i) and the dough obtained in (ii) in separate extruders that are configured so as to form a continuous sheet of reversed laminated dough comprising a sheet of dough between two sheets of laminating fat composition upon extruding;
• iv) Extruding the laminating fat composition and dough through said separate extruders, resulting in sheet of pre-dough in between 2 sheets of laminating fat composition;
• v) Reducing the thickness of the fat-dough-fat sheet by means of one or more calibrators, optionally by adding flour at the bottom of the fat-dough-fat sheet by means of a flouring device located before and/or after each one or more calibrator;
• vi) Folding the fat-dough-fat sheet multiple times to obtain a reversed multilayer laminated dough;
• vii) Optionally allowing the reversed multilayer laminated dough to rest at a temperature of between 0 and 15° C. for at least 30 minutes to up to 24 hours;
• viii) Reducing the reversed multilayer laminated dough into sheets of between 40 mm to 2 mm by means of one or more calibrators;
• wherein in all steps the reversed multilayer dough is maintained at a temperature of between 0 and 20° C.