The concentrated butter plate from Hoche Butter has a fat content of at least 99.8% milk fat. With this, the specialist for lamination butter sheets adds another alternative to its range in this segment.
When using a butter fat sheet compared to a conventional butter sheet with 82% fat, 18% more basic dough can be used due to the higher fat content. The special suppleness of the butterfat sheet ensures problem-free and safe processing with low temperature sensitivity, and it also has a particularly high fermentation stability. The melting point is 34°- 36° C. Croissants, Danish pastries and typical puff pastries produced with the new sheet convince with a full butter taste, a loose flakiness and good volume. Compared to normal butter sheets, the butter fat sheet also offers the advantage of a significantly longer minimum shelf life and thus problem-free stocking for the bakery.
