Nous récupérons les données... Veuillez patienter quelques secondes, puis réessayer de couper ou copier.
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.
Ingredients
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
78%
Fusion point
38 °C
Storage
EU, Morocco, Russia : max 6 °C / Export : -18 °C
Packaging
2KG Blend Sheet
Allergen
Milk (milk proteins and lactose)
| 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 |
