Pātisse Butter - Product types & applications
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Beurre Brillant |
Pâtisse Premier | Pâtisse Excellent | Pâtisse Millefeuille |
| Melting point | 33°C (+/- 1°C) | 36°C (+/- 1°C) | 38°C (+/- 1°C) |
| Plasticity |
High |
High Medium firm |
High Extra firm |
| Application | Crème filling Soft dough Stiff dough Cake |
Short pastry Croissant Puff pastry |
Croissant |
| Packing | 10 kg carton 10 kg block 4x2,5 kg bars |
10 kg carton 10 kg block |
10 kg carton 10 kg block |
These types of extruded butter can be produced in a neutral flavour, but also with vanillin or beta-carotene as flavour.
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