Patisy 78% Fat Butter

Patisy 78% Fat Butter
- Exclusive blend with Corman butter, the no. 1 butter, favorite of the best Pastry Chefs. Made from a selection of first quality butters and selected vegetable oils.
- APPLICATIONS:All layered pastry applications. Ideal for croissants.
- Its optimum extensibility is obtained when its temperature is between 12°C and 18°C. If the butter 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.
Available in 2kg