Key Features

• 82% butterfat content for superior richness and performance
• Unsalted – full control over seasoning and flavor
• Smooth, creamy texture for easy incorporation
• Excellent plasticity for lamination and pastry work
• Consistent quality for professional kitchens
• Ideal for bulk and high-volume production

Why 82% Fat Butter Matters

Butter with higher fat content (82%) contains less water, making it essential for:

• Flakier texture and improved layers
• Richer taste and mouthfeel
• Enhanced baking stability

This makes it the preferred choice for artisan bakeries and premium pastry production.

Applications in Bakery & Foodservice

Perfect for a wide range of professional uses:

• Cakes, cookies, and sponge bases
• Buttercream and fillings
• Sauces and culinary applications
• Premium desserts and viennoiserie

Product Benefits for Professionals

• Ensures consistent results in every batch
• Improves product quality and presentation
• Supports high-end bakery production standards
• Reduces variability compared to lower-fat butter