Abstract: A composite dough product including a laminated dough component and a non-laminated dough component is described. The laminated dough component includes at least one layer of fat, such as a layer of roll-in shortening, and at least one layer of dough. The thickness of the non-laminated dough component is greater than the thickness of a layer of dough in the laminated dough component. Alternatively, the weight of the non-laminated dough component is greater than the weight of a layer of dough in the laminate. The laminated dough component and the non-laminated dough component each retain their individual characteristics in the composite dough product.

Abstract: The present invention is directed to an improved apparatus for processing dough intermediates that are less developed, softer or which have enhanced water or moisture levels. More specifically, the present invention relates to the use of an improved dough transport module, that has one or more protuberances extending generally perpendicularly from a supporting surface which supports the dough intermediate for a sufficient interval of time during processing so as to eliminate the waste and loss of dough intermediates prior to processing or packaging steps.