Common table breads made from these doughs result in a finely textured, light bread. Otis Spunkmeyer produces cookies, muffins, frozen cookie doughs and other pastries. Focaccia doughs are similar in style and texture to pizza doughs. This category includes many cookie and pie crust doughs, such as shortcrust pastry. Sponge doughs were used before bread improvers were invented. There is no formal definition of what makes dough, though most doughs have viscoelastic properties. This is the reason for long fermented doughs such as sourdough. Outside France, baguettes are also made with other doughs. Pain au chocolat is made of the same layered doughs as a croissant. Sponge doughs will need multiple mixing periods. Pre-made cookie doughs may be sold in different flavors. Stiffer doughs such as 50% hydration or 2-to-1, may also be used. Such doughs may contain over eighty layers. Straight doughs will require only a single mixing period. Fructose depletion is more of a concern in doughs with lower enzymatic activities.