Baker-Pastry chef

Patisy 78 % fat - Sheet

The most buttery blend in sheet

Patisy 78 % fat - Sheet

Corman's Tips

  • Its optimum extensibility is obtained when its temperature is between 12 °C and 18 °C. If the blend 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 using Corman Patisy tolerates fermentation in a proof box up to 32 °C.

Products information

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

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

Allergen

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
  • Exclusive blend with Corman butter, the n°1 butter, favorite of the best Pastry Chefs.
  • Made from a selection of first quality butters and selected vegetable oils.

Easy to work with
  • Thanks to our know-how in fat, it has an extraordinary plasticity which makes it easier to work when layering, even at a high ambient temperature.
  • Guarantees optimum results of your finished products.

Applications
  • All layered pastry applications.
  • Ideal for croissants.