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Corman Artisan

Baker-Pastry chef

Extra Butter warm environment 82 % fat - Sheet

The most efficient butter sheet, even at high temperatures

Corman's Tips

  • Temper the butter before use.
  • Its optimum extensibility is obtained when its temperature is between 15 °C and 20 °C. If the butter is too cold, pass it once or twice through the dough laminator.
  • The best results are obtained with a dough as cold as possible (between 4 °C and 6 °C).
  • Dough made with Corman Extra Butter tolerates fermentation in a proof box up to a temperature of 30 °C.

Products information



Fat quantity

82 % min

Fusion point

36 °C


UE: max 6 °C. Export: -18 °C.


10 kg carton containing 5 sheets of 2 kg (pre-divided in 2 x 1 kg)


Milk (milk proteins and lactose)



Mean nutritional data (per 100 g)

Energy 743 kcal (3054 kJ)
Fat 82,0 g
Of which saturated 57,2 g
Carbohydrates 0,6 g
In which sugars 0,6 g
Proteins 0,6 g
Salt 0,0 g


  • Unique recipe based on meticulously selected raw materials.
  • Moderate melting point thanks to our know-how in fat.
  • Unlike other butter sheets who have a higher melting point, Corman Beurre Extra offers a better perception of our butter flavour.​

Extra easy to work with, even at high temperatures

  • Exclusive manufacturing process that allows to optimize the texture of our butters.
  • Remarkable plasticity and flexibility.
  • Exceptional firmness and rebodying after each turn.
  • Time saving : possibility to give 3 consecutive turns without resting time.
  • No oil separation, extra dry aspect, not sticky for an easier preparation of the croissants.
  • Perfect workability all year long.​

More extra quality croissants

  • Thanks to its unique texture and plasticity, our butter is the only one to limit dough shrinkage, allowing to make more croissants exceptionally puffed, deliciously crispy and tasteful.
  • According to the comparative tests made under independent supervision by a bailiff, with 5 sheets of 2 kg of Corman Extra Butter you make more croissants: + 20 Extra quality Croissants*.
* In the same use and working conditions than another butter: Resting time between 2nd and 3rd layering: 15 min. Average weight of one baked croissant: 62 g.
* In the same use and working conditions than another butter:>
Resting time between 2nd and 3rd layering: 15 min. Average weight of one baked croissant: 62g.


  • All layered pastry applications.
  • Ideal for croissants.

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