Butter Portion Salted 10g

Salted butter.  The Isigny terroir in France has the advantage of a mild, damp climate. It is near the sea and enjoys the benefits of the Bessin and Cotentin marshes. The cows which graze there feed on grass rich in iodine, beta carotene, and trace elements.  The quality of Isigny butter reflects all these natural advantages. It's yellow like buttercups, has a faint taste of hazelnuts, and is rich in vitamin A.  With over 300 medals won, Isigny Saint-Mere is the most awarded dairy company in France and highly recommanded by Chefs and Pastry Chefs around the world. *Only available in WA

Unsalted butter.  The Isigny terroir in France has the advantage of a mild, damp climate. It is near the sea and enjoys the benefits of the Bessin and Cotentin marshes. The cows which graze there feed on grass rich in iodine, beta carotene, and trace elements.  The quality of Isigny butter reflects all these natural advantages. It's yellow like buttercups, has a faint taste of hazelnuts, and is rich in vitamin A.  With over 300 medals won, Isigny Saint-Mere is the most awarded dairy company in France and highly recommanded by Chefs and Pastry Chefs around the world. *Only available in WA

Premium salted Butter from Poitou-Charentes, France (AOP), made from creams matured for at least 18 hours. La Conviette has been making butter since 1896.  Fine mini butter roll in an elegant "bonbon" packaging offering delicate and rich flavours.  Comes in 5 trays of 40 units = 200 units.

The Isigny terroir, in France, has the advantage of a mild, damp climate. It is near the sea and enjoys the benefits of the Bessin and Cotentin marshes. The cows which graze there feed on grass rich in iodine, beta carotene, and trace elements.  With over 300 medals won, Isigny Saint-Mere is the most awarded dairy company in France and highly recommanded by Chefs and Pastry Chefs around the world. The quality of Isigny butter reflects all these natural advantages. It's yellow like buttercups, has a faint taste of hazelnuts, and is rich in vitamin A. Using the traditional churning methods, Isigny butter is silky and creamy, sumptuous and sweet. Designed with the pastry baker in mind, this presentation of Isigny butter turns croissants and other pastries into culinary masterpieces.  Easy to use, fold or roll, it crates flaky and light pastries, with that inimitable flavor that can only come from the naturally sweet Isigny butter. 

The Isigny terroir, in France, has the advantage of a mild, damp climate. It is near the sea and enjoys the benefits of the Bessin and Cotentin marshes. The cows which graze there feed on grass rich in iodine, beta carotene, and trace elements. With over 300 medals won, Isigny Saint-Mere is the most awarded dairy company in France and highly recommanded by Chefs and Pastry Chefs around the world. The quality of Isigny butter reflects all these natural advantages. It's yellow like buttercups, has a faint taste of hazelnuts, and is rich in vitamin A. Using the traditional churning methods, Isigny butter is silky and creamy, sumptuous and sweet. Designed with the pastry baker in mind, this presentation of Isigny butter turns croissants and other pastries into culinary masterpieces.  Easy to use, fold or roll, it crates flaky and light pastries, with that inimitable flavor that can only come from the naturally sweet Isigny butter.  

Premium label. Taste of fresh cream with character. Produced exclusively with premium cream. Offers a unique taste which character unlike other dairy butters made from frozen raw materials (butter of cream). Easy to work with. Thanks to our know-how in fat, it has an extraordinary plasticity which makes it easier to work with when layering. No need to temper it before use. Its texture and taste remain consistent all year round. Unlike farm butters, it benefits from impeccable hygiene safety standards and longer a better shelf life.  All layered pastry applications. Ideal for croissants. Its optimum extensibility is obtained when its temperature is between 4 deg and 20 deg. 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 deg and 6 deg). Maintain this temperature by allowing the dough to rest in the refrigerator or freezer between each layering. When putting the dough piece in the fridge, it is important to cover the dough with a plastic film to prevent the surface from drying.