CHICAGO — Anchor Food Professionals, the foodservice brand of global dairy mainstay Fonterra, announced the relaunch of its Lamination Butter Sheets in the North American market. With the specific needs of pastry chefs and commercial bakers in mind, these butter sheets have been designed for ease of use and flexibility.
Ensuring crisp, flaky croissants with an authentic buttery flavor, these Lamination Butter Sheets are made with cream from grass-fed, pasture-raised New Zealand cows. This product is made without the use of chemical processing or additives, resulting in a generous 83% milkfat composition and golden color, according to the company.
Anchor’s Lamination Butter Sheets have several performance advantages when used as an ingredient in baking to save an estimated 12-14 minutes per batch. For operations ranging from small bakeries to large commercial kitchens, it delivers the rich flavor and mouthfeel needed for all pastry applications – from croissants to danishes to puff pastries and beyond.
With the specific needs of pastry chefs and commercial bakers in mind, these butter sheets have been designed for ease of use and flexibility.
“Our butter sheets render ease of use while cutting costs and time to a minimum,” said Christopher Hartford, key accounts manager and chef at Fonterra. “This makes a laborious task much easier, without compromising on flavor. They allow me to proof quickly, while the high melt point allow for the perfect rise and honeycomb texture.”
Known for their excellent plasticity, flexibility and workability, these 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.
Anchor’s Lamination Butter Sheets remain shelf-stable for 24 months from the date of production when stored in the freezer. Each sheet weighs 2.2 lbs and contains 20 sheets per package.
