Butter sheets for Danish Pastry and Croissants

Lamination butter sheets are a speciality of Hoche Butter, the full-range supplier of milk fats for the artisanal bakery trade. A total of 4 products are available in sheet form with different processing properties and melting points. All butter sheets have a fat content of 82 per cent milk fat. The special butter production process ensures that the butter sheets have excellent processing properties.

The "Plunder Butterplatte" is the most widely used butter sheet in the Hoche Butter range. It has a melting point of 30-34 °C and is suitable for all Danish pastry and puff pastry. Also available in 10 kg blocks on request. 

With its defined melting point of 35 °C, the "Universal Butterplatte" lies between the "Plunder" and the higher-melting "Croissant" butter sheet. It has improved processing properties, especially at higher ambient temperatures. Despite the slightly higher melting point, this butter gives the finished pastry a good mouthfeel with the typical melting of butter on the tongue.   

The "Croissant Butterplatte" has a slightly higher melting point of 36-38 °C, which makes the butter sheet very machine-friendly and highly resilient. Ideal for making croissants and pastries.

Like the "Plunder Butterplatte", the "Carotin Butterplatte" has a melting point of 30-34 °C. By adding the natural colouring carotene, it gives the pastry a more intense colour. It is suitable for both savoury and sweet Danish pastries and puff pastries.