Baker-Pastry chef

Dairy Butter 82 % fat - Block

The Easiest Traditional Butter to use

Dairy Butter 82 % fat - Block

Corman's Tips

It works easiest between 15 °C and 20 °C.

Products information


Dairy butter

Fat quantity

82 % min

Fusion point

32-34 °C


EU: max 6 °C. Export: -18 °C.


10 kg carton containing 4 blocks of 2,5 kg or 10 kg


Milk (milk proteins and lactose)

Mean nutritional data (per 100 g)

Energy 743 kCal (3054 kJ)
Fat 82 g
Of which saturated 54.5 g
Carbohydrates 0.6 g
In which sugars 0.6 g
Proteins 0.6 g
Salt 0 g

Premium label

  • Equivalent to superior quality labelled butters in Europe, such as the “Beurre Rose” in Luxemburg, the “Markenbutter” in Germany,...​

Taste of fresh cream with character

  • Produced exclusively with premium cream.
  • Offers a unique taste with character unlike other dairy butters made from frozen raw materials (butter of cream).​

Easy to work with

  • Easy to incorporate.
  • It creates smooth and unctuous creams.
  • It never has a grainy texture like some dairy butters or butters with a label of origin.


  • Its texture and taste remain consistent all year round.
  • Unlike farm butters, it benefits from impeccable hygiene safety standards and longer shelflife.



  • Ideal for dough, cake mixes, brioches, soft buns, butter cream, creaming and garnishing.