Storage Conditions: Refrigerated
Ingredients: Pasteurized cow's milk cream (butterfat, buttermilk), lactic ferments (cultures).
Additional Notes: Melting point: 34-36ºC, 93-96ºF. Once defrosted, keep refrigerated at +6ºC/ 43ºF for 60 days maximum. Once defrosted do not re-freeze.
Applications: As an ingredient for laminated doughs.
+ Product Brochure and Features
Directions: Ready to use. DEFROST prior to use. Use at 39-46ºF (4-8ºC).