Technical butter

Corman's offers the largest range of butters for food manufacturers. Butters that are completely customizable and adapted to the constraints of your applications: bulk butter, whipped, texturized, fractionated, made directly from cream or with adapted melting points.

The Hard range offers the best of pastry butters with superior industrial performance (no water loss, exceptional plasticity) and higher yield, without problem on automatic extrusion/lamination lines.

The Soft range offers soft butters for cold use that guarantee workability and low-temperature performance: better plasticity, no need of tempering and regular control of the buttering rate. 
Corman Origins is a range of exceptional butters, from selected origins. It includes, in particular, the Beurre AOP Charentes-Poitou de Surgères and the Open Source Ireland technical butter.

Other names : Pastry butter, layering butter, texturized butter, croissant butter, dairy butter, soft butter, sandwich butter, butter with adapted melting point, etc.