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Corman Artisan

Baker-Pastry chef

Extra Incorporation Butter 82 % fat

The most Efficient Butter in use

Corman's Tips

  • Works easiest between 15 °C and 20 °C.
  • Dough made with Corman Extra Butter for Incorporation tolerates fermentation in a proof box up to a temperature of 30 °C.

Products information


Butter. Available with or without colouring agent: beta carotene.

Fat quantity

82 % min

Fusion point

32 °C


UE : max 6 °C - HUE : -18 °C


Available in 10 kg or 2,5 kg block


Milk (milk proteins and lactose)

Mean nutritional data (per 100 g)

Energy 743 kcal (3054 kJ)
Fat 82,0 g
Of which saturated 54,4 g
Carbohydrates 0,6 g
In which sugars 0,6 g
Proteins 0,6 g
Salt 0,0 g


  • Unique recipe based on carefully selected raw materials.​

Easy to work with

  • Ideal to work with all year long.
  • Optimal mixing with no loss of oil.
  • Good fermentation tolerance.
  • Gives smooth and unctuous creams.

For all usages

  • For tasty pastries and cooking.


  • Pastry: as is or with creaming, ideal for rising pastry, choux pastry, yellow pastry, creaming or garnishing.
  • Cooking: ideal for sauces, emulsions, compound butter (“maître d’hôtel”…)

Access all the recipes

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