Baker-Pastry chef

Extra concentrated butter

The most efficient concentrated butter in block

Extra concentrated butter

Corman's Tips

  • It is easiest to work between 12 °C and 18 °C.
  • Thanks to its high concentration of butterfats, you can reduce the quantity used by 15 %. We recommend to replace 1000 g of traditional fat by 850 g of corman concentrated butter and increase the percentage of water in the preparation.

Products information


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

Fat quantity

99,9 % min

Fusion point

32 °C


EU: between 10-15 °C. Export: -18 °C.


Available in 10 kg or 25 kg block


Milk (milk protein and lactose traces)

Mean nutritional data (per 100 g)

Energy 899 kCal (3696 kJ)
Fat 99.9 g
Of which saturated 66.3 g
Carbohydrates 0 g
In which sugars 0 g
Proteins 0 g
Salt 0 g
Rich and tasteful
  • Its concentration of milk fat reinforces its butter taste.
  • Moderate melting point favouring the mouthfeel and a better perception of our unique butter flavour.

Long shelf life
  • Thanks to its high butterfat content and its absence of water, it can be preserved for a long period of storage. This also improves the preserving qualities of the finished products.

Extra easy to work for multi-purpose incorporations
  • Easy to incorporate.
  • Very good tolerance to fermentation.

High yield
  • It doubles in volume on creaming (it can absorb its own weight in liquid or its own volume in air).

  • Ideal for dough, cake mixes, soft buns.