Elle & Vire Beurre extra dry
Beurre extra dry
About the Manufacturer
The Elle & Vire factory was established in 1945 in the Normandie region between the Elle and Vire lakes. It continues to use the milk from hundreds of farms in the area for its products.
It’s the second largest producer in France of butter and cream products. Their secret for excellence is simple: use the best ingredients – the finest milk.
About the butter
Dry butter is an essential ingredient in baking – and was developed specifically for bakers. It is ideal for creating puff pastries and especially the flakey dough needed to make croissants and other pastries that require folding of the dough.
It is called dry because it has 2% lower water content than regular butter and has a higher milk solids percentage. This makes the butter more flexible and more importantly, gives it a higher melting threshold. These characteristics are crucial when the dough is folded four or six times. Regular butter requires chilling between folds whereas with dry butter this step can be forgone, saving a lot of extra work. This product comes in a flat package of 1kg, saving also some of the flattening work.
The dry butter is made using the richest milk produced in the summer months.
This butter is best used in baking and in France it is mainly used for making the world-famous French butter croissants. All sweet and salty dishes requiring folded flakey dough are based on dry butter. Its unique characteristics make it the ideal butter for use in the various products made from puffy or flaky dough.