Anchor Food Professionals, a foodservice brand of the Fonterra USA extension of the 100,000-strong dairy nutrition farmers’ cooperative headquartered in Auckland, New Zealand, has relaunched its Laminated Butter Sheets in the North American market. With the specific needs of pastry chefs and commercial bakers in mind, the sheets are designed for ease of use and flexibility.
Formulated to ensure crisp, flaky croissants with a honeycomb texture and rich, authentic buttery flavor, the product is made with cream from grass-fed, pasture-raised cows. With a generous 83 percent milk fat composition, the sheets are produced without chemicals or additives and have several performance advantages when used as an ingredient in baking. Furthermore, they will typically save foodservice operators an estimated 12-14 minutes of production time per batch. From small family-owned bakeries to large commercial kitchens, the recipe consistently delivers the superior flavor and mouthfeel needed for all pastry applications including croissants, danishes and puff pastries.
“Our butter sheets render ease of use, while cutting costs and time down to a minimum. This makes a laborious task much easier, without compromising on flavor. They allow me to proof quickly, while the high melt point allows for the perfect rise and honeycomb texture,” said Christopher Hartford, Fonterra’s key accounts manager and chef.
The pre-laminated butter sheets are designed to speed up production by eliminating the time spent on hand-prepping butter for pastries, enabling a higher lift and volume. With a melting point of 98°F, they are perfect for warm bakeries in back-of-house environments.
