Abstract: Edible laminated dough, e.g. for making croissants or puff pastries, is prepared by combining a pre-dough with a lamination dispersion and subjecting the combination to rolling and folding to obtain a plurality of layers, wherein the lamination dispersion is a water-continuous dispersion, characterised in that the lamination dispersion has a pH of 5.0 or less and that the lamination dispersion comprises, calculated on the non-fat content of the lamination dispersion______________________________________ 40-80% water 17-55% aggregate forming polysaccharide gelling hydrocolloid, and 0.1-8% non-gelling polysaccaride thickening hydrocolloid that provides at 20.degree. C. and a shearrate of 50s.sup.-1 a viscosity of at least 50 mPas.