�� 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) Nutrient Value Energy ~729 kcal Total Fat 82 g (Sat ~58 g) Carbohydrates ~1 g (Sugars ~1 g) Protein ~0.5 g Salt 0 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.
