CONCENTRATED BUTTER FOR LAMINATED DOUGH AND CROISSANTS

APPLICATION

All types of laminated dough

ADVANTAGES

Very good plasticity for lamination.
Good development during baking.
Perfectly suited for use in warm environments.

NUTRITIONAL VALUES

per 100 g

Energy 898 Kcal / 3693 Kj
Fat 99.8 g
of which Saturated fatty acids 68 g
of which trans fats 4 g
Carbohydrates
Proteins
Salt

PACKAGING

1 kg slab

Beurre Tourage performance 1kg
croissant au beurre

Recipe idea

Butter Croissant

See the recipe

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