Lamination & Molding
At this stage, the dough is processed in order to obtain, to the end, the tipical lamination of the Londi products. A layer of vegetable margarine (lighter and more digestible than butter) is spread between two layers of dough. Then the dough is bent and folded over itself many times, just to make the puff pastry that has the soothing characteristic of the product .
The characteristic of the Nuvolette is the manual forming process of every single piece, carried out by qualified staff. Even in the molding of the puff pastry, where small triangles of rolled dough become croissants, the presence of staff members is fundamental for supervising all aspects of the process.
The molding of salted products is made with the help of specific industrial machinery.