The perfect croissant and pastry is easy with the right butter. Anchor Lactic Butter Sheets are made from fresh New Zealand cream, into an easy to-use format, delivering deliciously crisp, flaky pastry. Designed for chefs looking for a more cultured butter taste.
GREAT FOR: • Classic laminated pastries like croissants • Crisp, flaky pastries like Mille-Feuille
FOR BEST RESULTS:
Store frozen (-10°C to -25°C). • Thaw in the refrigerator at 2-4°C for 48 hours, keeping it wrapped in plastic. • Before use, tem per at 10-20°C until the sheets are flexible and can bend 45 degrees without breaking. • Store in refrigerated conditions (2-4°C) for up to 8 weeks.
