Anhydrous butter for pastry

Anhydrous butter for pastry is the specific butter of Inalpi for the production of puff pastry and leavened.

Through a heat treatment that acts directly on the fat molecules the melting point is at 33 ºC environmental compared to the traditional clarified or concentrated butter.

Description

Obtained by phase inversion of the European milk cream obtained by centrifugation and subsequent concentration.
Pleasant aroma, mild and delicate taste. Colour: straw yellow.

• easy to incorporate
• Excellent tolerance to leavening
• Excellent yield in volume
• Ideal for leavened pasta, sablée, shortcrust pastry and brioche

Available in 10 and 20kg cuts

Storage