Baker-Pastry chef

Dairy Butter 82 % fat - Sheet

The easiest traditional butter to use

Dairy Butter 82 % fat - Sheet

Corman's Tips

  • Its optimum extensibility is obtained when its temperature is between 4°C and 20°C. If the butter is too cold, pass it once or twice through the dough laminator.
  • The best results are obtained with a dough as cold as possible (between 4°C and 6°C). Maintain this temperature by allowing the dough to rest in the refrigerator or freezer between each layering.
  • When putting the dough piece in the fridge, it is important to cover the dough with a plastic film to prevent the surface from drying.

Products information


Dairy butter

Fat quantity

82 % min

Fusion point

32-34 °C


max 6 °C


10 kg carton containing 5 sheets of 2 kg (pre-divided in 2 x 1 kg).


Milk (milk proteins and lactose)

Mean nutritional data (per 100 g)

Energy 743 kCal (3054 kJ)
Fat 82 g
Of which saturated 54.8 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 character unlike other dairy butters made from frozen raw materials (butter or cream).


Easy to work with

  • Thanks to our know-how in fat, it has an extraordinary plasticity which makes it easier to work with when layering.
  • It never has a grainy texture unlike some dairy butters or butters with a label of origin.
  • No need to temper it before use.



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



  • All layered pastry applications.
  • Ideal for croissants.