Anchor Butter Pastry Sheet 20x1kg

1,063.29 SR 1063.29 SAR

924.60 SR

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Pastry butter has a European fat content which is normally around the 82-83% mark. They have a higher melting point than normal butter because it contains some additional harder butter fractions. It is good for making pastry as it can be used directly out of the fridge but works best when it is 4-9 C


You will need to adjust the amount of salt added to the pastry according to the type of butter use
Lard makes the best flakes. Many recipes seek the best of both worlds, calling for a 50-50 split of butter for flavor and lard for flakiness. But because lard isn't always as available as butter, shortening is a common substitute, unless all-butter is preferred.


Pastry butter has a European fat content which is normally around the 82-83% mark. They have a higher melting point than normal butter because it contains some additional harder butter fractions. It is good for making pastry as it can be used directly out of the fridge but works best when it is 4-9 C


You will need to adjust the amount of salt added to the pastry according to the type of butter use
Lard makes the best flakes. Many recipes seek the best of both worlds, calling for a 50-50 split of butter for flavor and lard for flakiness. But because lard isn't always as available as butter, shortening is a common substitute, unless all-butter is preferred.