CORMAN EXTRA BUTTER SHEET 2KG
- 82% fat
- 2kg x 5 per carton
- Temper the butter before use.
- Its optimum extensibility is obtained when its temperature is between 15C and 20C. 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 4C and 6C).
- Dough made with Corman Extra Butter tolerates fermentation in a proof box up to a temperature of 30C.
