Baker-Pastry chef

Organic dairy butter 82 % fat - Sheet

The excellence of our dairy butter in organic quality

Corman's Tips

Its optimum extensibility is obtained when its temperature is between 4°C and 20°C.
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 in the fridge, it is important to cover the dough with a plastic film to prevent the surface from drying.

Ingredients

Butter (cow’s milk) from certified organic agriculture

Fat quantity

82 % min.

Fusion point

32-34 °C

Storage

4 months at 6 °C max.

Packaging

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

Allergen

Milk (milk proteins and lactose)

Ingredients from certified organic agriculture

Growing demand for organic products

Consumer demand for organic products has grown steadily in recent years. This trend offers many opportunities for bakeries: winning new customers, deepening customer relationships and distinguishing themselves from competitors. With our organic dairy butter, the pastry chef has an organic ingredient of high quality to easily make delicious, high quality finished products.

Good taste of fresh cream

It offers a fresh and unique taste with character unlike other dairy butters made with 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 like some dairy butters or butters with a label of origin.
This butter can be used without pre-tempering. If, however, you prefer to temper the butter, take it out of the fridge max. 4 hours before using.

Regularity

Its texture and taste remain consistent all year round.
Unlike farm butter, it benefits from impeccable hygiene safety standards and has a better shelf life.

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