Baker-Pastry chef

Premi'Or - Sheet

Premium margarine in sheet

Corman's Tips

The margarine should ideally be used between 16 °C and 18 °C.
Work with a dough as cold as possible (less than 10 °C, ideally 4 °C).
Pastry produced using Corman Premi’Or tolerates fermentation in a proof box up to 34 °C.

Products information

Ingredients

Vegetable fats and oils (partly fractionated and interesterified), water, emulsifier: lecithin, salt (0.2%), lemon juice, preservative: potassium sorbate, flavour, vitamine E.

Fat quantity

80 % min

Fusion point

42 °C

Storage

max 18 °C

Packaging

10 kg carton containing 5 sheets of 2 kg

Mean nutritional data (per 100 g)

Energy	kCal ( kJ)
Fat	80 g
Of which saturated	44 g
Carbohydrates	0 g
In which sugars	0 g
Proteins	0 g
Salt	0.2 g

Superior mouthfeel

Thanks to an ideal melting point, the result of:
- The Premium Quality of Corman.
- Corman’s know-how.
The end result: a superior mouthfeel for premium croissants and puff pastries.

Perfect workability

Corman Premi’Or is perfect to work with.
Suitable for all types of laminated dough.

In line with current health trends

Produced using Non-GMO, Low Trans, Non-Hydrogenated vegetable oils.

Applications

All layered pastry applications.
Ideal for croissants.