Pastry Butter and Pastry Sheets
Pastry Butter has been specifically developed for laminated pastry applications and has a higher melting point than standard butter. The higher melting point (37 Degrees C ) gives a better performance in warm bakery conditions and makes a firmer, more robust pastry. Standardised manufacturing process gives a year round product consistency. Must be stored in frozen conditions. Available in Block and Sheet form.
Applications:
- Commercial Baking
- Ideal for Danish pastries, croissants and puff pastry
Description
Pastry Butter has been specifically developed for laminated pastry applications and has a higher melting point than standard butter. The higher melting point (37 Degrees C ) gives a better performance in warm bakery conditions and makes a firmer, more robust pastry. Standardised manufacturing process gives a year round product consistency. Must be stored in frozen conditions. Available in Block and Sheet form.
Applications:
- Commercial Baking
- Ideal for Danish pastries, croissants and puff pastry
Packaging:
- Block – Wrapped in a polythene liner and then packed in 25 Kg cardboard carton (40 cartons x 25 Kg per pallet).
- Sheets – 20 x 1Kg sheets are packed into a cardboard carton. Each 1 Kg sheet ( inside the carton ) is individually wrapped in high density polythene (36 x 20 Kg cartons per pallet)
Minimum Order Quantity:
- Block 25 Kg carton
- Sheets 20 Kg carton