Baker-Pastry chef

Extra Butter warm environment 82 % fat - Sheet

The most efficient butter sheet, even at high temperatures

Corman's Tips

Temper the butter before use.
Its optimum extensibility is obtained when its temperature is between 15 °C and 20 °C. If the butter is too cold, pass it once or twice through the dough laminator.
The best results are obtained with a dough as cold as possible (between 4 °C and 6 °C).
Dough made with Corman Extra Butter tolerates fermentation in a proof box up to a temperature of 30 °C.

Products information

Ingredients

Butter

Fat quantity

82 % min

Fusion point

36 °C

Storage

UE: 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)

Colorants

Beta-carotene

Mean nutritional data (per 100 g)

Energy	743 kcal (3054 kJ)
Fat	82,0 g
Of which saturated	57,2 g
Carbohydrates	0,6 g
In which sugars	0,6 g
Proteins	0,6 g
Salt	0,0 g

Tasteful

Unique recipe based on meticulously selected raw materials.
Moderate melting point thanks to our know-how in fat.
Unlike other butter sheets who have a higher melting point, Corman Beurre Extra offers a better perception of our butter flavour.

Extra easy to work with, even at high temperatures

Exclusive manufacturing process that allows to optimize the texture of our butters.
Remarkable plasticity and flexibility.
Exceptional firmness and rebodying after each turn.
Time saving : possibility to give 3 consecutive turns without resting time.
No oil separation, extra dry aspect, not sticky for an easier preparation of the croissants.
Perfect workability all year long.

More extra quality croissants

Thanks to its unique texture and plasticity, our butter is the only one to limit dough shrinkage, allowing to make more croissants exceptionally puffed, deliciously crispy and tasteful.
According to the comparative tests made under independent supervision by a bailiff, with 5 sheets of 2 kg of Corman Extra Butter you make more croissants: + 20 Extra quality Croissants*.

* In the same use and working conditions than another butter: Resting time between 2nd and 3rd layering: 15 min. Average weight of one baked croissant: 62 g.

* In the same use and working conditions than another butter:>

Resting time between 2nd and 3rd layering: 15 min. Average weight of one baked croissant: 62g.

APPLICATIONS

>>

Applications

All layered pastry applications.
Ideal for croissants.

Access all the recipes

Gourmet petit four pastries

Subscribe to our newsletter

Extra Butter warm environment 82 % fat - Sheet

Corman's Tips

Products information

Mean nutritional data (per 100 g)

Access all the recipes

Related document