Coroli Professional butter block blend in a 25 kg bakery carton, for laminated croissant, puff pastry and Danish doughs and general baking.
A plain white bakery carton with handling symbols along the top edge, a red ribbon logo reading COROLI with PROFESSIONAL beneath, a red corner flash, an ADVOC mark on the side panel and Net Weight 25KG on the front. Coroli's red ribbon logo carries the line since 1973. Butter block blends like this are made for the pastry section, where fat has to stay firm and workable through repeated rolling. As general background, croissant dough is layered with butter, rolled and folded several times in succession, then rolled into a thin sheet in a technique called laminating, which gives the layered, flaky texture it shares with puff pastry. The gallery shows exactly that: golden croissants around the carton on a bakery bench, plus a dish of steamed vegetables glazed with melted fat. Commonly, pastry chefs chill the block, beat it into a flat square, lock it into the dough, then give it a series of folds with rests in the fridge between turns, and use it for croissants, pain au chocolat, Danish, puff pastry, palmiers and sambousek pastry. It also works in cookies, cakes and for finishing hot vegetables. Keep the carton chilled and closed, and cut blocks with a clean knife.
