ᱯᱷᱨᱤᱠᱩᱣᱮᱱᱥᱤ ᱯᱞᱟᱱᱤᱝ ᱞᱟᱹᱜᱤᱫ

ᱢᱤᱫ ᱚᱠᱛᱚ: ᱱᱚᱣᱟ ᱫᱚ ᱵᱟᱝ, ᱱᱚᱣᱟ ᱨᱮᱭᱟᱜ ᱚᱨᱡᱚ ᱫᱚ ᱦᱩᱭᱩᱜ ᱠᱟᱱᱟ: ᱱᱚᱣᱟ ᱫᱚ ᱞᱟᱹᱠᱛᱤᱭᱟᱱ ᱟᱨ ᱞᱟᱹᱠᱛᱤ ᱞᱮᱠᱟ ᱵᱩᱡᱷᱟᱹᱣᱚᱜ ᱠᱟᱱᱟ, ᱱᱚᱣᱟ ᱫᱚ ᱥᱟᱨᱟ ᱜᱷᱟᱹᱲᱤᱡ ᱜᱮ ᱦᱩᱭᱩᱜ ᱠᱟᱱᱟ᱾ ᱟᱢ ᱪᱮᱫ ᱮᱢ ᱠᱷᱚᱡᱚᱜ ᱠᱟᱱᱟ, ᱟᱨ ᱟᱢ ᱴᱷᱮᱱ ᱵᱟᱹᱲᱛᱤ ᱜᱩᱱ ᱠᱚ ᱢᱮᱱᱟᱜᱼᱟ, ᱟᱨ ᱟᱢ ᱫᱚ ᱵᱨᱟᱱᱰ ᱟᱨ ᱮᱴᱟᱜ ᱠᱚ ᱞᱟᱹᱜᱤᱫ ᱱᱟᱶᱟ ᱜᱩᱱ ᱠᱚ ᱨᱮᱭᱟᱜ ᱞᱟᱵᱷ ᱮᱢ ᱧᱟᱢᱟ᱾

ᱢᱤᱫ ᱠᱟᱛᱷᱟ ᱫᱚ ᱦᱩᱭᱩᱜ ᱠᱟᱱᱟ: ᱢᱤᱫ ᱨᱚᱴᱮᱥᱚᱱ ᱫᱚ ᱨᱚᱵᱚᱨ ᱨᱮᱭᱟᱜ ᱢᱤᱫ ᱦᱟᱹᱴᱤᱧ ᱠᱟᱱᱟ, ᱡᱟᱦᱟᱸ ᱫᱚ ᱢᱤᱫ ᱥᱟᱫᱷᱟᱨᱚᱱ ᱠᱤᱵᱚᱨᱰ ᱠᱟᱱᱟ ᱡᱟᱦᱟᱸ ᱫᱚ ᱠᱟᱨᱴᱨᱤᱡᱽ ᱨᱮᱭᱟᱜ ᱢᱤᱫ ᱴᱩᱠᱨᱟᱹ ᱨᱮ ᱫᱚᱦᱚ ᱞᱟᱹᱜᱤᱫ ᱢᱤᱫ ᱠᱮᱴᱮᱡ ᱫᱚᱦᱚ ᱠᱟᱱᱟ᱾ ᱢᱤᱫ ᱠᱮᱴᱮᱡ ᱡᱤᱱᱤᱥ ᱫᱚ ᱦᱩᱭᱩᱜ ᱠᱟᱱᱟ ᱢᱤᱫ ᱠᱮᱴᱮᱡ ᱥᱴᱨᱤᱝ ᱥᱟᱶᱛᱮ, ᱚᱱᱟ ᱫᱚ ᱟᱭᱢᱟ ᱞᱮᱠᱟ ᱛᱮ ᱢᱤᱫ ᱥᱟᱶᱛᱮ ᱵᱟᱹᱲᱛᱤ ᱵᱟᱹᱲᱛᱤ ᱞᱟᱹᱜᱤᱫ ᱛᱮ ᱵᱮᱱᱟᱣ ᱟᱠᱟᱱᱟ ᱾

ᱢᱤᱫ ᱚᱠᱛᱚ ᱨᱮ: ᱵᱟᱪᱷᱟᱣ ᱟᱠᱟᱱ ᱠᱟᱹᱢᱤ ᱠᱚ ᱫᱚ ᱦᱩᱭᱩᱜ ᱠᱟᱱᱟ ᱟᱢᱟᱜ ᱵᱟᱡᱮᱴ, ᱟᱢᱟᱜ ᱵᱟᱪᱷᱟᱣ, ᱴᱷᱟᱶ, ᱟᱨ ᱟᱢ ᱡᱟᱦᱟᱸ ᱞᱮᱠᱟᱢ ᱵᱮᱵᱷᱟᱨᱟ᱾ ᱱᱚᱣᱟ ᱫᱚ ᱟᱢ ᱟᱢᱟᱜ ᱠᱷᱟᱥ ᱞᱟᱹᱠᱛᱤ ᱠᱚ ᱵᱟᱪᱷᱟᱣ ᱞᱟᱹᱜᱤᱫ ᱜᱚᱲᱚ ᱮᱢᱟᱢᱟᱭ ᱾

ᱢᱤᱫ ᱚᱠᱛᱚ: ᱟᱨ ᱢᱤᱫ ᱫᱷᱟᱣ ᱛᱮ ᱵᱮᱱᱟᱣ ᱟᱨ ᱵᱟᱝ ᱵᱮᱥᱚᱜ ᱠᱟᱱᱟ, ᱟᱨ ᱵᱟᱝ ᱠᱷᱟᱱ ᱢᱮᱠᱟᱱᱤᱠᱟᱞ ᱮᱴᱠᱮᱴᱚᱬᱮ ᱠᱚ ᱯᱩᱨᱟᱹᱣ ᱞᱟᱹᱜᱤᱫ ᱢᱤᱫ ᱞᱮᱠᱟᱱ ᱚᱨᱡᱚ ᱮᱢᱚᱜ ᱠᱟᱱᱟ ᱾ ᱢᱤᱫ ᱚᱠᱛᱚ ᱨᱮ ᱢᱤᱫ ᱢᱟᱨᱟᱝ ᱠᱟᱹᱢᱤ ᱫᱚ ᱦᱩᱭᱩᱜ ᱠᱟᱱᱟ ᱚᱲᱟᱜ ᱠᱤᱨᱤᱧ ᱠᱚ ᱞᱟᱹᱜᱤᱫ ᱢᱤᱫ ᱵᱟᱹᱲᱤᱡ ᱠᱟᱹᱢᱤ, ᱡᱟᱦᱟᱸ ᱫᱚ ᱵᱮᱯᱟᱨ ᱠᱚ ᱟᱨ ᱠᱟᱹᱢᱤ ᱠᱚ ᱞᱟᱹᱜᱤᱫ ᱜᱚᱲᱚ ᱮᱢ ᱠᱟᱱᱟ᱾

ᱢᱤᱫ ᱫᱚ: ᱢᱤᱫ ᱫᱷᱟᱣ ᱨᱮ ᱢᱤᱫ ᱴᱟᱹᱝᱜᱟᱨ ᱨᱮ ᱠᱟᱹᱢᱤ ᱠᱟᱛᱮ ᱢᱤᱫ ᱥᱟᱶᱛᱮ ᱠᱟᱹᱢᱤ ᱠᱟᱛᱮ ᱢᱤᱫ ᱵᱟᱨ ᱪᱟᱠᱟ ᱨᱮ ᱫᱚᱦᱚ ᱠᱟᱛᱮ ᱚᱱᱟ ᱫᱚ ᱢᱤᱫ ᱞᱮᱠᱟ ᱛᱮ ᱠᱟᱹᱢᱤ ᱠᱟᱱᱟ᱾ ᱥᱞᱟᱭᱤᱰ ᱫᱚ ᱵᱟᱹᱭ ᱵᱟᱹᱭ ᱛᱮ ᱪᱟᱹᱞᱩᱜ ᱠᱟᱱᱟ, ᱟᱨ ᱚᱱᱟ ᱛᱟᱭᱚᱢ ᱢᱟᱥᱤᱱ ᱫᱚ ᱢᱟᱲᱟᱝ ᱨᱮ ᱢᱮᱱᱟᱜ ᱠᱚᱱᱟ ᱨᱮ ᱢᱤᱫ ᱫᱷᱟᱣ ᱜᱮ ᱫᱷᱟᱹᱛᱤ ᱨᱮ ᱫᱚᱦᱚ ᱠᱟᱛᱮ ᱾ The operator or an automated system then adjusts the roller gap to progressively thinner settings, with the dough being folded and re-rolled multiple times to achieve the final thickness and required layers, such as for pastries like croissants.