Baker-Pastry chef

Extra Butter warm environment 82 % fat - Sheet

The most efficient butter sheet, even at high temperatures

Extra Butter warm environment 82 % fat - Sheet

Corman's Tips

  • Temper the butter before use.
  • Its optimum extensibility is obtained when its temperature is between 15 °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).
  • Dough made with Corman Extra Butter tolerates fermentation in a proof box up to a temperature of 30 °C.

Products information

Ingredients

Butter

Fat quantity

82 % min

Fusion point

36 °C

Storage

UE: max 6 °C. Export: -18 °C.

Packaging

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

Allergen

Milk (milk proteins and lactose)

Mean nutritional data (per 100 g)

Energy 743 kCal (3054 kJ)
Fat 82 g
Of which saturated 57.2 g
Carbohydrates 0.6 g
In which sugars 0.6 g
Proteins 0.6 g
Salt 0 g

Tasteful

  • Unique recipe based on meticulously selected raw materials.
 

Extra easy to work with, even at high temperatures

  • Exclusive manufacturing process that allows to optimize the texture of our butters.
  • Excellent resistance to high temperatures while combining a plastic texture with easy working.
  • Exceptional firmness and rebodying after each turn.
  • Time saving : possibility to give 3 consecutive turns without resting time.
  • No oil separation, extra dry aspect, not sticky for an easier preparation of the croissants.
  • Perfect workability all year long.​
 

More extra quality croissants

  • Thanks to its unique texture and plasticity, our butter is the only one to limit dough shrinkage, allowing to make more croissants exceptionally puffed, deliciously crispy and tasteful.
  • According to the comparative tests made under independent supervision by a bailiff, with 5 sheets of 2 kg of Corman Extra Butter you make more croissants: + 20 Extra quality Croissants*.
* In the same use and working conditions than another butter: Resting time between 2nd and 3rd layering: 15 min. Average weight of one baked croissant: 62 g.

 

APPLICATIONS

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Applications

  • All layered pastry applications.
  • Ideal for croissants.