Baker-Pastry chef

Patisy 78 % fat - Sheet

The most buttery blend in 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.