It is intended to provide a water-in-oil type emulsion composition to be rolled in, which is used in production of a layered risen wheat flour food such as a pie or a Danish pastry, and is excellent in workability, can provide a baked product with beautiful inner layers without reducing a production efficiency such as lowering a fermentation temperature and can render a mild juicy texture. In the case where SFC after leaving an oil and fat ingredient constituting the water-in-oil type emulsion composition at 60°C for 60 minutes and then transferring and leaving it at 25°C for 60 minutes is defined as (A), and SFC after leaving an oil and fat ingredient constituting the water-in-oil type emulsion composition to be rolled in containing a crystal adjuster at 60°C for 60 minutes and then transferring and leaving it at 25°C for 60 minutes is defined as (B), the invention is directed to the water-in-oil type emulsion composition to be rolled in containing the crystal adjuster, which satisfies (A) = 5 and (B)/(A) = 0.75, and a layered risen wheat flour food produced by using the emulsion composition.
