St Allery Revolution – The Best Alternative to Butter

St Allery Revolution offers the perfect fusion of high-quality vegetable fats and real butter, delivering both technical performance and rich, buttery taste. This innovative range has been designed for professionals who want to maintain their usual processes while benefiting from improved consistency, workability, and efficiency.

Technical and innovative, the St-Allery Révolution range allows you to maintain your working habits thanks to its great plasticity. You're guaranteed consistent quality, without the inconvenience of seasonal variations, thanks to its constant melting point throughout the year.

St-Allery Revolution has the same melting profile as butter, resulting in an exceptional taste and mouthfeel experience. You can replace butter in every possible application without changing your recipes or your methods making St-Allery Revolution the best alternative to butter.

Why should you switch to St Allery Revolution?

Because it is just like butter…but better!

• Same taste, texture and mouthfeel
• Same processing temperature and format
• Excellent plasticity and flexibility
• More cost-effective
• Longer shelf life
• Easier storage

Let’s discover the 2 formats available:

St Allery Revolution plate for laminated pastry

The 16mm thin plate makes it easy to work with and perfectly suited for the creation of croissants, danish pastry and viennoiserie. 
Use between 5°C and 11°C to laminate continuously while still achieving a regular layer development and a pleasant smooth taste after baking.

St Allery Revolution Cake/Cream

This bar format is ideal for use in all your existing brioche, biscuit and decoration recipes.
Use between 18°C and 20°C for optimal result, it is suitable for both baking and cold usage and also available in a large block format.