. . . "s, and a laminated/sheeted product per se, from a base dough ready to bake, wherein a pre-dough is prepared and mixed into the base dough, the base dough being as cold as possible in order to prevent any form of further fermentation from starting and containing water, yeast, flour and additives, e.g. sugar, salt, fat or oil, after which the mixed base dough is worked (kneaded), rolled and laminate" . .