The dough is then passed into the laminator to be flattened into sheets, then compressed by a vacuum mixer-machine to clear out air bubbles and excess water from the dough until the moisture content is reduced to 12%.
The dough is then passed into the laminator to be flattened into sheets. It is then further compressed by the vacuum mixer-machine to clear out air bubbles and excess water from the dough until the moisture content is reduced to 12%.