Baker-Pastry chef

Premi'Or - Sheet

Premium margarine in sheet

Premi'Or - 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


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


max 18 °C


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.


  • All layered pastry applications.
  • Ideal for croissants.