A method and apparatus for continuously manufacturing a multi-layered dough material consisting of layers of flour dough and plastic fat overlying each other alternately, such as is used to make raw pies. The dough material consists of flour dough with die-sized pieces of plastic fat dispersed therein. The dough material is formed into a continuous dough strip by a screw-type extruder E and then the strip is formed into multi-layered dough products by a dough strip stretching device comprising rollers 8 and conveyors 15 and 16 moving at increasing speeds.
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