Why use puff pastry butter? The key ingredient for perfect puff pastry

In the demanding world of baking and pastry making, every ingredient is important. And when it comes to making a successful light, regular and crispy puff pastry, puff pastry butter is simply essential. But why use this type of butter rather than classic butter? Here are the essential reasons that explain its success with bakery professionals worldwide.

A texture designed for puff pastry

Le puff pastry butter is distinguished by its superior plasticity. Unlike standard butter, it has a higher fat content (usually around 82-84%), and contains less water. This specific composition allows it to remain flexible and homogeneous during the layering, without breaking or melting too quickly. It spreads easily between layers of dough, ensuring a regular development of the lamination.

Professional results for pastries and pastry

The use of puff pastry butter is essential for successful croissants, pain au chocolat, apple turnovers, Or the mille-feuilles and king cakes. It guarantees a well-aerated puff pastry, with visible layers and a nice lightness in the mouth. For artisans and manufacturers, it is the guarantee of a final product of consistent quality, valued by taste and visual appearance.

A performance gain in production

Available in suitable sheets (often 1 to 2 kg), puff pastry butter allows you to win time in production, especially during rolling. Its practical shape and perfect temperature resistance make the faster and more efficient turning process.