Baker-Pastry chef

Extra concentrated butter 99,9 % fat - Sheet

The most efficient concentrated butter 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 Concentrated Butter tolerates fermentation in a proof box up to a temperature of 30 °C.

Products information

Ingredients

Concentrated butter. Available with or without colouring agent: beta carotene.

Fat quantity

99,9 % min

Fusion point

36 °C

Storage

6 °C max

Packaging

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

Allergen

Milk (milk protein and lactose traces)

Mean nutritional data (per 100 g)

Energy	899 kCal (3696 kJ)
Fat	99.9 g
Of which saturated	70.7 g
Carbohydrates	0 g
In which sugars	0 g
Proteins	0 g
Salt	0 g

Rich and Tasteful

Its high concentration of milk fat reinforces its butter taste.
Unique recipe based on meticulously selected raw materials.

Easy to work with

Exclusive manufacturing process that allows to optimize the texture of our butters.
Remarkable plasticity and flexibility.
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 round.

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 Concentrated 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

All layered pastry applications.
Ideal for croissants and puff pastries.