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Candia Professional Extra Puff Pastry Butter
Our Extra Puff Pastry Butter is especially designed for high performance results : it is perfect to work in a warm environment thanks to its very high melting point adapted for all conditions, so that your pastries are perfect all year round.What are the key technical benefits ?
Highest melting point of the market: 34-36°C in winter, 36-38°C in summer
Butter quality remains constant all year round
Firm texture, very good flexibility and plasticity, ensuring an efficient and effective layering process
6 months chilled or 12 months frozen, Candia Professional Extra Puff Pastry Butter is adapted to any season !
Categories
- Dairy
- Butter
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