Debic Croissant Butter Sheet 2KG

🧈 Product Overview

Debic Croissant Butter Sheet is premium butter designed specifically for laminated doughs such as croissants, puff pastry, and Danish pastries. Made from 100% European milk, each butter sheet contains min. 82% milk fat and is engineered for high plasticity and consistent lamination performance

🔑 Key Features

• High Melting Point (≈ 32–36 °C): Offers a longer working window and greater resistance to melting in ambient temperatures—ideal for humid or warm climates.

• Low Moisture Content: Ensures flakier final pastry, longer shelf life, and optimal butter layer definition.

• Highly Flexible & Firm: Easy to handle at 15–18 °C without cracking, and suitable for precise lamination.

📦 Packaging & Storage

• Available as 2 kg rectangular sheets, typically packed in sets of 5 sheets (10 kg).

• Frozen storage required prior to use (−18 °C recommended); never refreeze after thawing. Once thawed, store at ≤7 °C and use promptly.

• Shelf life is up to 2 years frozen, or ~3 months refrigerated after thawing.

📊 Nutrition (per 100 g)

Made with plain butter — no added salt or emulsifiers.

✅ Performance & Usage

🌡️ Optimal Working Range

• Ideal to work when butter is around 15–18 °C, which provides flexibility without softness.

• Avoid working with butter too cold to prevent cracking, or too warm to prevent smearing/leakage.

Lamination Technique Tips

• Roll the encased dough to ~7 mm thickness, fold, rest in fridge, then roll to ~5 mm, and repeat folds as needed. Standard technique covered in Debic guidance.

Croissant Quality

• With lamination butter, you gain sharper butter layers, better rise, and crispier texture—especially important in warm-room proofing.

• Many bakers find 84% fat sheet butter yields stronger plasticity and improved lamination over standard 82% butter.