Baker-Pastry chef - Chocolatier-Ice confectioner

Extra Fondance 99,9 % fat

Our unique and exclusive speciality butter

Corman's Tips

Ice cream:

The Extra Fondance concentrated butter is easy to mix with other ingredients. Mix the other ingredients beforehand and add Extra Fondance when the mix has a temperature of 40 °C.
Homogenisation is not required. Pasteurisation is sufficient to obtain a thin layer of emulsion.

Ganache:

Melt the chocolate at 35 °C and add Extra Fondance already melted at 40 °C. Mix with an immersion mixer until obtaining a shiny and elastic emulsion.

Products information

Ingredients

Concentrated butter (cow's milk)

Fat quantity

99,9 % min.

Fusion point

28 °C

Storage

12 months at 6 °C max

Packaging

Carton containing 4 blocks of 2.5 kg

Allergen

Milk (milk protein and lactose traces)

Mean nutritional data (per 100 g)

Energy	899 kcal (3696 kJ)
Fat	99,9 g
Of which saturated	64,6 g
Carbohydrates	0,0 g
In which sugars	0,0 g
Proteins	0,0 g
Salt	0,0 g

Specially suitable for making ice creams, chocolate fillings and ganache

The Extra Fondance concentrated butter is ideal for making ice cream, chocolate fillings and ganache.

Perfect final results

Feels great in your mouth (no fatty sensation).
Thick, light and easy-to-digest products.
Preserves the desired aromas in the finished products.

Constant quality

The colour, taste, texture and melting point are constant all year long.

Low melting point

Its particularly low melting point (28 °C) guarantees good melting qualities and a great feel in the mouth.

Neutral taste and colour

Thanks to its neutral taste, the aromas take on their full body in the finished products.

Longer period of conservation

The fat content increases the period of conservation and limits the risks of contamination by bacteria.

Applications

Ice creams, chocolate fillings and ganache.

Access all the recipes

Douments liés

Extra Fondance concentrated butter 99,9% fat - Block

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