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Pepe Saya

Pepe Saya Butter Sheets Square Unsalted

Pepe Saya Butter Sheets Square Unsalted

Pepe Saya Butter Sheets Square Unsalted are frozen cultured butter sheets designed for laminated pastry and ... Read more

Pepe Saya Butter Sheets Square Unsalted are frozen cultured butter sheets designed for laminated pastry and commercial baking applications. Available from Baker’s Authority in bulk and wholesale formats, these butter sheets are supplied in a 10/2.2 lb. configuration for bakery and foodservice operations.


Made with cultured cream and formulated for lamination, Pepe Saya Butter Sheets are commonly used for croissants, Danish pastry, puff pastry, and other layered dough applications where consistent butter layers and pliability matter during production.


Product Details

Brand: Pepe Saya


SKU D-2411


Description: Butter Sheets Square Unsalted


Pack Size: 10/2.2 LB


Type: Unsalted Butter sheet


Minimum fat content 82%


Bakery and Pastry Applications

Pepe Saya Butter Sheets Square Unsalted are commonly used for laminated dough production including croissants, Danish pastry, puff pastry, and other layered bakery items.


The butter sheets are designed to support lamination workflows where defined butter layers and controlled temperature handling are important during pastry production.


Handling and Storage

  • KEEP FROZEN at 0°F, thaw back slowly chilled when needed.
  • The sheets are best stored frozen, then thawed slowly in the refrigerator, not at room temperature.
  • Ideal room working temp - 57–61°F
  • Recommended proofing temperature for croissant is 75–79°F with 70–80% humidity.
  • To maintain defined layers, rest blocks between each fold in fridge or freezer if the temp exceeds 54°F.

If frozen – expiry 12 months from date of manufacture.


2 week shelf life from thaw back keep refrigerated.at or below 4°C/39°F.


Bulk and Wholesale Packaging

Available in bulk and wholesale packaging for commercial bakeries, pastry kitchens, and foodservice operations.


Each sheet is wrapped in specialized butter foil, then 10x1kg within a cardboard food grade outer box.


Carton configurations Per outer- 1kg/2.2lb x 10


Cartons per pallet- 72


Per pallet- 720kg/1587lb


Ingredients

Cream (from pasteurized cow’s milk), Culture


Allergen Information

Allergen MILK


Country of Origin

Made in Australia at least 99% Australian ingredients


Certifications

Certification HACCP, HALAL, Kosher, Export Registered Establishment (EST1215)


Product Identifier

SKU D-2411

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Pepe Saya Butter Sheets Square Unsalted are frozen cultured butter sheets designed for laminated pastry and commercial baking applications. Available from Baker’s Authority in bulk and wholesale formats, these butter sheets are supplied in a 10/2.2 lb. configuration for bakery and foodservice operations.


Made with cultured cream and formulated for lamination, Pepe Saya Butter Sheets are commonly used for croissants, Danish pastry, puff pastry, and other layered dough applications where consistent butter layers and pliability matter during production.


Product Details

Brand: Pepe Saya


SKU D-2411


Description: Butter Sheets Square Unsalted


Pack Size: 10/2.2 LB


Type: Unsalted Butter sheet


Minimum fat content 82%


Bakery and Pastry Applications

Pepe Saya Butter Sheets Square Unsalted are commonly used for laminated dough production including croissants, Danish pastry, puff pastry, and other layered bakery items.


The butter sheets are designed to support lamination workflows where defined butter layers and controlled temperature handling are important during pastry production.


Handling and Storage

  • KEEP FROZEN at 0°F, thaw back slowly chilled when needed.
  • The sheets are best stored frozen, then thawed slowly in the refrigerator, not at room temperature.
  • Ideal room working temp - 57–61°F
  • Recommended proofing temperature for croissant is 75–79°F with 70–80% humidity.
  • To maintain defined layers, rest blocks between each fold in fridge or freezer if the temp exceeds 54°F.

If frozen – expiry 12 months from date of manufacture.


2 week shelf life from thaw back keep refrigerated.at or below 4°C/39°F.


Bulk and Wholesale Packaging

Available in bulk and wholesale packaging for commercial bakeries, pastry kitchens, and foodservice operations.


Each sheet is wrapped in specialized butter foil, then 10x1kg within a cardboard food grade outer box.


Carton configurations Per outer- 1kg/2.2lb x 10


Cartons per pallet- 72


Per pallet- 720kg/1587lb


Ingredients

Cream (from pasteurized cow’s milk), Culture


Allergen Information

Allergen MILK


Country of Origin

Made in Australia at least 99% Australian ingredients


Certifications

Certification HACCP, HALAL, Kosher, Export Registered Establishment (EST1215)


Product Identifier

SKU D-2411

Frequently Asked Questions

Why do bakers use cultured butter for laminated dough?
Cultured butter develops a tangy, cream flavor that can add more depth to croissants, Danish pastry, and other laminated baked goods. The flavor profile also becomes more pronounced as the culture continues to develop.
Why can laminated butter crack during pastry production?
Butter sheets can crack when the temperature is uneven across the sheet or when the butter is too cold during lamination. Allowing the butter to temper evenly before use helps reduce cracking.
What temperature should a bakery kitchen be when working with Pepe Saya Butter Sheets Square Unsalted?
The recommended working room temperature is 57–61°F. Keeping the butter within the recommended temperature range helps maintain pliability during folding and lamination.
Why does proofing temperature matter when using butter sheets for croissants?
Higher proofing temperatures can affect butter stability and layer definition during pastry production. The recommended proofing range for croissants is 75–79°F with 70–80% humidity.
Why does cultured butter develop a stronger aroma over time?
As the culture continues to develop, the butter can become more pungent and develop a cheesier flavor profile. This is a typical characteristic of cultured butter.
What does non-fractionated butter mean in pastry production?
Non-fractionated butter behaves differently from many commercial lamination butters and may require more careful temperature management during handling and folding.
Why is even butter temperature important during lamination?
Uneven temperature across the butter sheet can make lamination more difficult and may affect consistency during folding. The handling guide recommends ensuring the sides and center of the sheet remain evenly tempered.
Why do bakeries rest laminated dough between folds?
Resting laminated dough in the refrigerator or freezer between folds helps keep the butter from becoming too warm during production. This helps maintain more defined butter layers throughout the dough.