The baker puts flour, eggs, sugar, aniseed, milk, lard, yeast and a 'secret' blend of liqueurs into a kneading machine to prepare a dough. The dough is then manually divided into small loaves of equal weight. The banker’s son passes each loaf through an automatic 'sheeter' to get a cylindrical shape before it is returned to the pastry board, where his father works it. Father and son work together, side by side, and stretch the cylindrical dough pieces with their hands. The baker then gives the biscuit its braided shape: after pressing the cylinder of dough to give it a closed egg shape, he overlaps the edges so that it takes on the shape of a double braid. After letting them raise for about 1 hour, the baker and his son bake the biscuits for about 30 minutes until they take on a brownish colour. During the process, the baker explains how this biscuit is used and ritually consumed and shows the changes he has made to it for aesthetic reasons, compared with previous versions. The baker brushes the biscuits with a mixture of egg and sugar before placing them in the oven.