Corman

Premium label. Taste of fresh cream with character. Produced exclusively with premium cream. Offers a unique taste which character unlike other dairy butters made from frozen raw materials (butter of cream). Easy to work with. Thanks to our know-how in fat, it has an extraordinary plasticity which makes it easier to work with when layering. No need to temper it before use. Its texture and taste remain consistent all year round. Unlike farm butters, it benefits from impeccable hygiene safety standards and longer a better shelf life.  All layered pastry applications. Ideal for croissants. Its optimum extensibility is obtained when its temperature is between 4 deg and 20 deg. 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 deg and 6 deg). Maintain this temperature by allowing the dough to rest in the refrigerator or freezer between each layering. When putting the dough piece in the fridge, it is important to cover the dough with a plastic film to prevent the surface from drying.