Hoche Butter offers the matching butter sheet for all applications of making puff pastry and flaky pastry. The range includes sheets with different melting points between 30 and 36 °C and adjusted processing properties.
With our special technology, we can specifically adjust the melting point and properties of our lamination butter sheets. Our standard product is the Plunder butter sheet, which has a melting point of 30 to 34 degrees Celsius. It gives Danish pastries a tender flakiness and crumb and a full buttery flavour. Our special croissant butter sheet, on the other hand, has an optimised melting point of 36 to 38 degrees Celsius and is ideal for making butter croissants and butter puff pastries. The new universal butter sheet with a melting point of 35 °C is exactly in between. The range is rounded off by a butter sheet with carotene. There are also plans to extend the range to include a butterfat sheet with 99.8 % fat content. All butter sheets ensure optimal flakiness during baking and a buttery taste typical of baked goods.
