Abstract: A method is described for the preparation of a spread containing lactoprotein and/or vegetable protein and thickener, wherein, using a fat composition and a first aqueous composition as starting materials, the starting emulsion is first formed in a state in which the fat composition is entirely molten and a separately formed warm, thickener-containing, second aqueous composition is then emulsified in the starting emulsion at a temperature between 40.degree. and 70.degree. C. to form a final emulsion.

Abstract: A method and device for rolling a dough mass, supplied in the shape of a thick layer, into a continuous sheet, whereby the dough mass resting on a moving supporting surface is subsequently contacted with a series of rotatable rolls which are situated increasingly closer to said supporting surface in the direction of movement of the supporting surface, the rolls simultaneously being moved with a linear velocity which is greater than the velocity of movement of the supporting surface. According to a first aspect of the invention the rolls are moved along such a path over the supporting surface that the angle between said path and the supporting surface decreases as seen in the direction of movement. According to a second aspect of the invention the contact between the dough slab and the rolls is intermittently interrupted during a short time duration, such that each portion of the dough mass supplied is completely released by the rolls a couple of times during the movement along the rolling stretch.