the preferred example of the process according to the present invention can be seen in fig2 . firstly , the dough is prepared for example from the same ingredients as that for conventional croissants . however , the process according to the present invention is improved by adding gluten and an edible hydrocolloid or a mixture of edible hydrocolloids , particularly gelatin , advantageously soluble in water , and cystein hydrochloride , commonly called cystein . advantageously , the measured quantity of cystein is such that it has a reducing action on the gluten so as to promote its extension . the glutens form impervious cell walls which , by retaining water vapour , participate predominantly in the development of the croissants during baking . the flexibility of the glutens is improved by cystein which makes them less tough , whereas the improver promotes the imperviousness of the walls of the gluten cells by reducing their porosity . the formula may also comprise guar gum flour . gelatin and guar gum increase the retention of water whose evaporation in the gluten cells during baking promotes dough development . furthermore , gelatin improves the imperviousness of individual cells formed by the glutens and makes it possible to increase by 10 % the volume of the croissants ready to be consumed . the preferred example of products used is given in table 1 , the ingredients of two examples of improver used being described in tables 2 and 3 . it should be noted that the yeast is added mainly to obtain a croissant having the same taste as conventional croissants . however , the manufacture of croissants or any other product based on leavened dough or leavened puff pastry free of yeasts , is not outside the scope of the present invention . the importance of using this additive lies essentially in the following properties and characteristics : dissolves rapidly in cold water , acts as a rheological regulator , a binder , a stabilizer , a protective colloid and a water retaining agent thus allowing better development upon baking and better preservation of the products , forms films which are resistant to oils , to fat and to gasses , giving more developed and more even products , makes it possible to improve the resistance of the doughs to shearing during the kneading phases , is physiologically inert , has no effect on the organoleptic qualities of the finished products , makes it possible to increase the hydration of the doughs by 5 to 15 %. the preferred example of the process according to the present invention with the percentage ranges which make it possible to adapt to the various flours used , the cmc as well as the other additives or ingredients used can be seen in table 4 . the cmc used in table 4 is manufactured by the company hercules , type blanose 7hxf or aquasorb ( registered trade marks ). cmc and gelatin make it possible to obtain comparable results as regards the finished products . it is also possible to use a pectin - based improver , for example of the freeze - big type ( registered trade mark ) marketed by the company hercules . it is understood that the abovementioned hydrocolloids can be mixed with each other or with other edible hydrocolloids . likewise , the use of other hydrocolloids or of mixtures thereof makes it possible to improve the development of the dough and is not outside the scope of the present invention . it is clearly understood that the manufacture of products other than croissants from the mixture in tables 1 to 4 is not outside the scope of the present invention . in the example of manufacture of croissants of fig2 in 12 , there are introduced at an ambient temperature of 15 ° c . into a spiral kneader 74 liters of water to which 100 kg of flour are added . the water plus flour mixture should preferably not exceed 14 ° c ., 8 kg of sugar , 1 . 8 kg of salt , 3 kg of improver ( table 2 ), 5 kg of gluten , 4 kg of soluble gelatin , for example of the sg type sold by the company pb gelatine , 4 g of cystein corresponding to 40 ppm , are then added . it is possible to add to the preparation up to 10 kg of recent offcuts whose temperature does not exceed 15 ° c . the kneading is performed at the first speed for 5 min at a temperature of between 10 and 20 ° c ., preferably between 12 and 14 ° c ., for example at 13 ° c ., then 8 kg of yeast are added , kneading at the second speed for 3 min . the temperature at the end of kneading is for example equal to 20 ° c ., plus or minus 2 ° c . the ranges for the components in table 1 depend on the quality of the flour and the physical and organoleptic characteristics of the product which it is desired to obtain . in 13 , the folding and rolling are performed by an automatic chain with an extruder . the desired percentage of fat , typically butter , is first adjusted on the extruder . the extruded doughs are cooled in a freezing room for 45 min , so as to bring their temperature to about 12 ° c . the extruded laminar structure is folded on itself , for example according to the so - called three simple turns traditional technique . in 16 , the dough is formed into a croissant shape . in 17 , the croissants are rolled out so as to extend the glutens without breaking them . the rolling out of the dough is not a simple operation of forming the product , but by bringing about the extension of the glutens so as to allow the development of the dough during baking independently of the action of the yeast , constitutes an essential characteristic of the invention . the rolling out makes it possible , for example , to reduce the thickness of the dough by a factor greater than or equal to 3 , for example between 2 and 4 , preferably equal to 3 . for example , the thickness of a piece of dough 16 in the form of a croissant , whose initial thickness is for example equal to 25 mm , is reduced during the rolling out step 17 by 3 to 12 mm , preferably to 8 mm . the rolling out can be obtained , for example , by placing under a press . advantageously , the dough is rolled out by laminating . advantageously , a progressive rolling machine comprising a plurality of pairs of rolls increasingly close together 17 . 1 , 17 . 2 , 17 . 3 , is used . the even development of the croissants is promoted by a symmetrical laminating . for example , guiding means ( not represented ) orientate the longitudinal axis of the croissants 16 parallel to the axes of the laminating rolls 17 . 1 , 17 . 2 and 17 . 3 . good results were also obtained with a single pair of rolls of large diameter , for example equal to 50 cm . in the preferred embodiment , a floating laminating roll guided in vertical translation by columns arranged at the two ends of the roll , each column being provided with a vertical recess , is used . the roll applies its weight on the croissant whose excess thicknesses slightly raise the said roll vertically guided by recesses . the laminating rolls can be used in pairs , the two rolls of each pair being placed on either side of the croissant , or can roll out the croissant on a conveyor belt . the laminating is advantageously carried out at a temperature of between 8 and 10 ° c ., for example at 10 ° c . it should be noted that before baking , the laminated croissants 18 are not very bulky and are not sticky , which facilitates their handling . for some products , such as for example bread or brioches , a rest of between 10 and 45 min at a temperature of 25 to 32 ° c . with a humidity of 60 to 80 % may be envisaged . the croissants are baked directly ( in step 21 ) or frozen before baking if it is desired to increase the shelf life . in 19 , the croissants ready to be baked are deep - frozen . in 20 , the croissants are partially thawed by a 10 to 15 min rest at room temperature . although the process according to the invention makes it possible to manufacture viennese bakery products or bread without a proving step , it is clearly understood that these products can be proved before baking without departing from the scope of the present invention . in 21 , the baking is performed in an oven , preferably preheated to 220 ° c . the croissants 22 according to the present invention have organoleptic characteristics equivalent to those of known - type fresh croissants . the freezing allows products ready for baking to be supplied to baking centres , particularly retail outlets , as well as selling of the raw product to the final consumer , the general public . the excellent preservation and the reduced volume of the product allows it to be transported over large distances , particularly during export . it is clearly understood that the present invention is not limited to croissants but also applies to other viennese bakery products , particularly croissants with a chocolate filling , raisin buns , brioches and the like , as well as to other products based on leavened dough or leavened puff pastry . likewise , the manufacture of food products based on leavened dough , particularly bread , is not outside the scope of the present invention . in the latter case , a conventional bread dough or a dough advantageously comprising a supply of a hydrocolloid , particularly gelatin , is kneaded . the dough is kneaded , formed , cut , rolled out , advantageously laminated and baked . a freezing subsequent to the rolling out , particularly to the laminating makes it possible to preserve ready - to - bake bread for long periods . as a variant , ingredients , for example based on vegetables , meat or cheese , are incorporated into the food product according to the invention , particularly into bread . the filling may be cooked prior to its incorporation into the bread dough and / or may be cooked simultaneously with the dough . such a food product may be advantageously deep - frozen and marketed in individual or family portions ready for baking . laminating without addition of hydrocolloid - based improver makes it possible to increase the volume of the dough by 30 % additionally with more beautiful cells , the addition of such an improver makes it possible to double the increase in volume .
leavened dough - based food products and leavened puff pastry - based food products are produced without the need for providing by a process which comprises preparing dough by mixing gluten , flour , yeast and water ; kneading the dough , cutting the dough into parts and forming the parts into the shape of the product to be manufactured , compressing the shaped dough parts so as to extend the gluten and to allow the compressed dough parts to expand during a subsequent baking step , and baking the compressed dough parts .