Tourage Butter

Description

Beurre de Tourage Cremo is a blend of butter and butter fractions, optimized for croissants, pains au chocolat, puff pastries and other viennoiseries. Its plasticity and thermal stability make it easy to work with and ensures even puff pastry development, even in high-temperature production conditions.

What makes it different?

Unlike vegetable fats, which contain 100% lipids, butter also contains water, a key element in the texture and structure of finished products.

Beurre de Tourage is mainly used for two types of puff pastry: Classic puff pastry (savory and sweet puff pastries), puff pastry leavened dough (pastries with yeast and sprouts).

The importance of melting point

The melting point of tourage butter is above 34°C (ideally 36-38°C), ensuring better resistance to lamination than conventional butter (28-34°C).

Technical specifications

Fat content: 82%
Melting point: 36 - 38°C
Available formats:

• 10 kg blocks
• Sheets of 1 kg

Applications

• Croissant & pains au chocolat
• Puff pastry & laminated pastries
• Savoury puff pastry and other bakery specialities

Product benefits

• Easy to process and laminate
• High thermal stability: maintains its properties even at high ambient temperatures
• Homogeneous laminate development: Excellent layer separation
• Provides intense, authentic flavor
• Consistent quality all year round

Product information

Available variants

• Standard kilning butter
• Spherical butter with adjusted melting point

Ingredients

• Swiss butter
• Butter fractions