Baker-Pastry chef

Dairy Butter 82 % fat - Sheet

The easiest traditional butter to use

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.

Ingredients

Dairy butter

Fat quantity

82 % min

Fusion point

32-34 °C

Storage

max 6 °C

Packaging

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

Allergen

Milk (milk proteins and lactose)

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.

Regularity

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

Applications