CORMAN DAIRY BUTTER SHEET 2KG
- 82% fat
- 2kg x 5 per carton
- Its optimum extensibility is obtained when its temperature is between 4C 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). 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.