Baker-Pastry chef

Patisy 78 % fat

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Patisy 78 % fat

Corman's Tips

Optimum extensibility obtained when its temperature is between 12°C and 18°C. If the butter is too cold, pass it once or twice through the dough laminator. Work with a dough as cold as possible (between 4°C and 6°C). Maintain this temperature by allowing the dough to rest in the fridge 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. Dough made with Corman Patisy tolerates fermentation in a proof box up to a temperature of 32°C.

Products information


Vegetable fats and oil (palm oil, coconut oil, rapeseed oil) (59%), water, concentrated butter (16%) (milk), flavours of which natural butter flavour (milk), emulsifiers (mono- and diglycerides of fatty acids, sunflower lecithin, mono- and diacetyl-tartaric-acid esters of mono and diglycerides of fatty acids), salt (0.5%), acidity regulators (lactic acid, citric acid)

Fat quantity


Fusion point

38 °C


EU, Morocco, Russia : max 6 °C / Export : -18 °C


2KG Blend Sheet


Milk (milk proteins and lactose)

Mean nutritional data (per 100 g)

Energy 702 kCal (2886 kJ)
Fat 78 g
Of which saturated 47.6 g
Carbohydrates 0 g
In which sugars 0 g
Proteins 0 g
Salt 0.5 g
Good butter taste
Made from a vegetable fat and butter blend

Easy to work with
A perfect firm texture and plasticity

Suitable for warm environment
High melting point (38°C)

All layered pastry applications
Ideal for croissants and viennoiseries