Additional information
PACKSIZE | 6/2 OZ. |
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Only Isigny’s best creams are selected to be churned into Isigny AOP Butter. There creams acquire all their distinctive aromas and qualities during traditional slow maturation. They are seeded with lactic starter cultures before resting for between 16 and 18 hours. After that, they are churned in the traditional way. The end product is a super rich churned butter with Sel de Guérande salt crystals.
Only Isigny’s best creams are selected to be churned into Isigny AOP Butter. There creams acquire all their distinctive aromas and qualities during traditional slow maturation. They are seeded with lactic starter cultures before resting for between 16 and 18 hours. After that, they are churned in the traditional way. The end product is a super rich churned butter with Sel de Guérande salt crystals.
Beurremont 82% Beurre de Tourage Butter Sheets are made from
imported butter from Brittany, France with 82% butterfat especially designed to make laminated dough preparations such as: croissants, Danishes and puff pastry.
HUGE TIME AND LABOR SAVINGS – –
OUTSTANDING QUALITY!
Each sheet is standardized to a melting point of 93˚F-96˚F (34-36°C) and weighs 2.2 lb (1 kg) or 4.4 lb (2 kg). A perfectly homogeneous firm, yet pliable texture and an excellent quality creamy-fresh flavor, aroma and an exceptional rise – – does not dry out when rising. It possesses a beautiful even, golden yellow-color.
Store at minus 4˚F (-18˚C). Once defrosted, may be stored for 75 days at a maximum of 43˚F (6˚C).Store frozen, defrost prior to use.Our Butter Sheets are better because they are more pliable and can be used directly from the refrigerator. Best results are achieved between 39˚F – 46˚F
(4°C & 8°C).
Only Isigny’s best creams are selected to be churned into Isigny AOP Butter. There creams acquire all their distinctive aromas and qualities during traditional slow maturation. They are seeded with lactic starter cultures before resting for between 16 and 18 hours. After that, they are churned in the traditional way. The end product is a super rich churned butter with Sel de Guérande salt crystals.
It’s a very fine butter which shows all its high gastronomical quality for the combination with the truffle which refines its aroma and enhances its taste. Here imagination has no limits: for sauces, for every kind of meat and fish, for delicious canapes. Our famous rice with black truffles butter is becoming a valuable dish for it’s incredible similarity to the fresh black truffle risotto. The balanced mix between butter and truffles makes the Urbani butter the best truffle butter on the market. Grams of product recommended per portion: 1/2 spoon.
Rodolphe Le Meunier’s flavored churned and cultured butter is made from milk, carefully selected in French farms. According to the traditional method, it is made in a wooden butter churn from pasteurized cream and then molded by hand. This ancestral technique is the guarantee of a high quality butter, a taste like no other.