Kouign amann is a sweet pastry sensation that originates from the Brittany region of France(kouign= cake, amann = butter). It truly embraces the concept of indulgence involving all the senses. Here, crispy layers of pastry are covered with sugar and filled with chocolate and almond paste. But there are endless options when it comes to the filling.
Known for its extremely high plasticity which significantly enriches the end product, this butter is the perfect ingredient for laminated dough products (chilled pastry), batters and roller dough. Highly popular among Viennoiserie producers for its lack of water release, this product enables a more cost-efficient production process.
Optimised for the production of firm yet elastic laminated dough. Industrial bakeries particularly benefit from this butter's unique characteristics, leading to smoother production processes and lower product costs.
This butter's outstanding plasticity gives puff pastry products an airy and crispy consistency, making it the butter of choice among producers of puff pastry and laminated dough delicacies. MP35 is particularly well suited for bakeries with higher-temperature conditions and low-ventilated areas.
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