Questions and Answers
Q:WHAT IS THE RECOMMENDED WORKING TEMPERATURE FOR CROISSANTS? MEANING WHAT TEMPERATURE RANGE SHOULD THIS BUTTER SHEET BE AT TO MAKE THE CROISSANT? IS THERE A DATA SHEET AVAILABLE WITH THIS INFO?
A:For croissants and puff pastry the butter should be used cold, as if the butter is too warm the layering and flakiness won't be as distinct. The butter should thus be at 35–40 °F.
Typically the recipe will let you know if the butter should be cold (35–40 °F), softened (65–70 °F) or melted (82 °F).
Q:Can the sheets bekept frozen until needed?
A:Sure, the butter sheets can be frozen down and kept frozen to extend the shelf life.
Q:how long once received is it good for?
A:The shelf life is around 1 month refrigerated. It can be frozen down to extend the shelf life to 6 months.
Q:How much Vitamin A is in this butter per serving?
A:The content of Vitamin A per serving size (1 tbsp) is 8% (of the Daily Values based on a 2000 calories diet).
Q:Isigny Pastry Sheet Butter
Label information?
Especially fat contents, percentages etc. dimensions of sheets?
Thank you.
A:The dimension of 1 sheet is 11.8inch x 7.6inch x 0.787inch. The butter has a fat content of 82%.
These are the nutritional values for 1 tbsp (14g): 105 kcal, 105 calories from fat, 12 g total fat (of which 8g saturated fat and 1g trans. fat), 30 mg cholesterol, 0g sodium, 0g carbohydrate, 0g dietary fiber, 0g sugar and 0g protein.