The melba toast is a piece of Pain having passed by two cookings. The term is resulting from Italian as its etymology confirms it: (a)-cotto (it), " cooked twice ". The dictionary of the French Academy mentions a use of the word as of the 19th century.

To manufacture melba toasts , one adds to very fine Farine (principal ingredient being able to reach up to 97% of the end product), of water, sugar, the vegetable fat contents, skimmed milk powder, yeast and salt.

Once mixed, one obtains a Pâte which one splits in lumps (small balls of paste). Those are then put at rest to be subjected to the process of fermentation in a room stoving.

This one is then repétrie and worked in the shape of quenelles which are deposited in a mould with lid, where takes place the one second fermentation.

After cooking, that gives a kind of sandwich bread which one lets put back during 24 hours. This imposed rest period allows a uniform distribution of moisture, the sweating .

This bread is then cut out in sections, before undergoing its second Cuisson.

The melba toasts contain very little water, it is what gives them this crusty aspect and a long conservation allows them.