Pilot butter replacer in a 25 kg bakery box, a block for laminating croissants, Danish pastries, puff pastry and viennoiserie.
Pilot's block comes in a yellow and white corrugated bakery box printed with the Pilot name and a large ship's wheel, with Butter Replacer across each side panel; a smaller retail-style carton in the same yellow and white sits beside a tray of croissants in the gallery. The other photos follow a bakery morning: a baker folding a pale sheet of laminated dough on a marble slab with a rolling pin, and a tray of golden croissants and fruit-filled Danish pastries in front of glowing ovens. As general background, puff pastry is a light, flaky pastry in which a solid fat is layered into a flour and water dough, which is rolled and folded again and again, and during baking steam from the fat lifts the separate layers. Croissants use a yeast-leavened laminated dough that sits between bread and puff pastry. A firm, plastic block typically stays in sheets through repeated folds without breaking through the dough. Commonly, bakeries roll it into the détrempe for croissants and pain au chocolat, pastry sections laminate puff pastry for palmiers and vol-au-vents, and hotel bakeries use it for Danish pastries. The block picks up smells easily, so the box should sit in a cool store well away from onions and spices.
