- Pas besoin de fariner le tapis du

- Pas besoin de fariner le tapis du laminoir car la pâte n’est pas collante.

Régulier toute l’année… grâce à notre savoir-faire dans la sélection et l’assemblage des matières premières.
Extra Rendement & Économie… grâce à son rendement supérieur par rapport à un beurre ordinaire
en plaque ou bloc, il est le beurre le plus compétitif du marché.
Les tests comparatifs sous contrôle d’Huissier montrent qu’avec 5 plaques de 2kg de Corman Beurre Extra,
l’Artisan fait plus de croissants :
+ 20 croissants
+ 20€ de Chiffre d’Affaire
En effet, sa texture unique lui permet de garder sa forme lors du passage au laminoir et de résister à l’élasticité et la rétraction des pâtes.

Goût de Beurre Extra… grâce à notre sélection des matières premières et à son point de fusion modéré.
Contrairement aux beurres en plaques concurrents aux points de fusion plus élevés, il offre saveur et fondance en bouche

Résultat final de qualité supérieure garanti à tous les coups : des croissants extra au feuilletage exceptionnel, délicieusement croustillants et savoureux pour le plaisir des clients.
Grâce à son émulsion plus fine, il n’y a pas de perte d’eau au travail du Beurre Extra de Corman.
À l’inverse, les beurres barattés perdent de l’eau, ce qui entraîne des risques au niveau microbiologique
et qualité des produits finis.
En effet, le beurre humidifie la pâte et se répartit de façon moins homogène.
Résultat : des croissants moins bien développés, au feuilletage irrégulier.

Emballage pratique et hygiénique : Contrairement à la majorité des beurres en plaques concurrents emballés dans de l’aluminium,
nos plaques sont emballées dans un complexe qui ne se déchire pas à l’ouverture
et peut être réutilisé pour emballer les pâtons et ainsi éviter leur croûtage.

Résultats (Anglais) 1:

- No need to flour the carpet mill because the dough is not sticky

regular all year ... thanks to our expertise in the selection and assembly of raw materials
extra performance & Economy ... thanks.. his superior compared to regular butter
plate or block performance, it is the butter's most competitive market.
comparative tests under supervision of a bailiff show with five plates 2kg corman extra butter, artisan
done more growing:
20
20 € increasing turnover
indeed, its unique texture allows it to keep its shape during the passage through the rolling mill stand and the elasticity and dough retraction.

taste extra butter ... through our selection of raw materials and its low-melting.
unlike competitors in butter plates with higher melting points, it offers flavor and melting texture in the mouth

outcome superior Guaranteed every time: extra croissants exceptional laminationdeliciously crisp and tasty for guests' enjoyment.
Thanks to its finer emulsion, there is no loss of water to work extra butter corman.
In contrast, the churned butter lose water, causing risk microbiologically
and quality of finished products.
Indeed, butter moistens the dough and distributes a less homogeneous.
result: growing less well developed at irregular foliation

practical and hygienic packaging:. unlike most competitors in butter plates wrapped in aluminum foil,
our plates are packed in a complex that does not tear at Opening
and can be used to pack the rolls and thus avoid caking.

Résultats (Anglais) 2:

-No need to flour mill carpet because the dough is not sticky.

regular throughout the year... thanks to our know-how in the selection and Assembly of raw materials
Extra performance & economy... through its superior performance compared to a regular butter
plate or block, it is the most competitive market butter.
. Bailiff-controlled comparative tests show with 5 plates of 2kg of Corman butter Extra,
the craftsman made most croissants:
20 croissants
€20 of turnover
indeed, its unique texture allows it to keep its shape during the transition to the mill and to resist the elasticity and shrinkage of pasta.

Taste of butter Extra... thanks to our selection of raw materials and its melting point of moderate.
Unlike butters in higher melting points competing Sheets, it offers flavor and fondance in the mouth

top quality end result guaranteed every time: extra croissants to exceptional puff pastry, delightfully crisp and tasty for the pleasure of the clients.
Thanks to its fine emulsion, there is no loss of water to the work of the Corman Extra butter.
In contrast, seasoning butters lose water, resulting in risks to the microbiological level
and quality of finished products.
Indeed, butter moistens the batter and spread less evenly.
Result: less well developed croissants, to puff pastry irregular.

practical and hygienic packaging: Unlike the majority of competitors sclerosis butters packaged in aluminum,
our plates are packed in a complex that does not tear opening
and can be reused for packing the dough pieces and thus avoid their crusting.

Résultats (Anglais) 3:

- No need to flour the carpet of the mill because the dough is not sticky.

Regular throughout the year ... thanks to our know-how in the selection and assembly of raw materials.
Extra Performance Economy & ¦ thanks to its superior performance compared to a regular butter
in plate or block, it is butter the more competitive the market.
The comparative tests under control of Usher show that with 5 plates of 2kg of Corman Butter Extra,
the Artisan made more croissants :
20 croissants
20euros of turnover
indeed, its unique texture allows him to keep its shape during the transition to the mill and to resist the elasticity and retracting the blocks.

Taste of butter Extra ¦ thanks to our selection of raw materials and to its melting point of moderate.
unlike butters in plates competitors to the melting points higher, it offers flavor and fondance in mouth

final result of superior quality guaranteed to all shots: croissants extra to the flipping through exceptional,Deliciously crispy and tasty for the pleasure of the guests.
Thanks to its emulsion more fine, there is no loss of water to the work of the butter Extra of Corman.
On the other hand, the butters barattes lose water, resulting in the risks at the level microbiological
and quality of finished products.
Indeed, the butter moistened the dough and was evenly divided less homogeneous.
Result: croissants less well developed, the flipping through irregular.

Packaging convenient and hygienic: Unlike the majority of butters in plates competitors packed in aluminum,
our plates are packed in a complex that will not tear at the opening
and can be reused to wrap the dough balls and thus avoid their crusting.