1- The dough is kneaded in the caldron until the components become bright.( it lasts 37-40min) In the kneading phase the salt is given in 27 minutes and the yeast is given in 35 min.

2- It has left craft fermentation.8-15min.macaroon fermentation is applied in craft fermentation.

3- After the macaroon fermentation last fermentation is applied to the dough by processing on the dough.( This last fermentation is about 60 min.)

4- It is baked in 235-240 C degree oven about 25-27 min.