Baker-Pastry chef

Extra concentrated butter 99,9 % fat - Sheet

The most efficient concentrated butter sheet

Extra concentrated butter 99,9 % 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 Concentrated Butter tolerates fermentation in a proof box up to a temperature of 30 °C.

Products information


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

Fat quantity

99,9 % min

Fusion point

36 °C


6 °C max


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


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.



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