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Free Delivery for orders above AED300. Orders cut-off time 3PM for next day delivery to Dubai & Sharjah, delivery to the other emirates may take up to 3 working days.
If you've ever struggled to get clean, defined layers in your croissants, the butter is usually where the problem starts. Candia Extra Tourage Butter Sheet 82% is specifically designed for laminated dough — engineered to stay pliable during folding, hold its structure through the cold resting phases, and deliver the kind of pronounced, honeycomb-open crumb that separates a great croissant from a mediocre one.
Made in France by Candia, one of France's leading dairy brands, from selected dairy raw materials using traditional know-how and modern production standards. At 82% butterfat, there's less water than standard butter — and less water means less steam disrupting your layers during baking, and a richer, more pronounced butter flavour in the finished pastry.
Why Tourage Butter Matters
Standard butter is too soft and tears during lamination, and too cold and it shatters rather than bending with the dough. Tourage butter is formulated to have a specific plasticity — a working range where it bends cleanly rather than breaking or leaking. Candia Extra Tourage holds its shape through the folds without cracking, which means your layers stay intact and distinct all the way through the bake.
The result: croissants with defined, visible layers, a full honeycomb interior, a deep golden crust with a proper shatter, and the rich, rounded flavour of real French butter in every bite.
What You Can Make With It
This butter is built for any laminated or layered dough where butter quality determines the outcome:
Classic and almond croissants
Pain au chocolat
Danish pastry (including fruit and cream cheese Danish)
Kouign-amann
Pains aux raisins
Rough puff pastry for tarts, mille-feuille, and vol-au-vents
Palmiers and other laminated biscuit pastries
Tips for Best Results
Avoid rushing the lamination process — patience with resting times is what keeps the layers separate
Use a rolling pin with even, steady pressure to avoid tearing the butter slab during the first fold
{"id":6634504945908,"title":"Croissant Butter Sheet Extra Tourage 82% 1KG","handle":"candia-puff-pastry-sheet-butter","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eIf you've ever struggled to get clean, defined layers in your croissants, the butter is usually where the problem starts. Candia Extra Tourage Butter Sheet 82% is specifically designed for laminated dough — engineered to stay pliable during folding, hold its structure through the cold resting phases, and deliver the kind of pronounced, honeycomb-open crumb that separates a great croissant from a mediocre one.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eMade in France by Candia, one of France's leading dairy brands, from selected dairy raw materials using traditional know-how and modern production standards. At 82% butterfat, there's less water than standard butter — and less water means less steam disrupting your layers during baking, and a richer, more pronounced butter flavour in the finished pastry.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eWhy Tourage Butter Matters\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eStandard butter is too soft and tears during lamination, and too cold and it shatters rather than bending with the dough. Tourage butter is formulated to have a specific plasticity — a working range where it bends cleanly rather than breaking or leaking. Candia Extra Tourage holds its shape through the folds without cracking, which means your layers stay intact and distinct all the way through the bake.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe result: croissants with defined, visible layers, a full honeycomb interior, a deep golden crust with a proper shatter, and the rich, rounded flavour of real French butter in every bite.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eWhat You Can Make With It\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis butter is built for any laminated or layered dough where butter quality determines the outcome:\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003eClassic and almond croissants\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003ePain au chocolat\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003eDanish pastry (including fruit and cream cheese Danish)\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003eKouign-amann\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003ePains aux raisins\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003eRough puff pastry for tarts, mille-feuille, and vol-au-vents\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003ePalmiers and other laminated biscuit pastries\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTips for Best Results\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003eAvoid rushing the lamination process — patience with resting times is what keeps the layers separate\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003eUse a rolling pin with even, steady pressure to avoid tearing the butter slab during the first fold\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003ePerfect For\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003eProfessional bakeries and patisseries\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003eHotel and restaurant breakfast operations\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003eHome bakers serious about laminated dough\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003ePastry school training kitchens\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003eAnyone following our \u003ca href=\"\/blogs\/bakery-breakfast\/how-to-make-perfect-croissants-at-home-in-dubai\" class=\"underline underline underline-offset-2 decoration-1 decoration-current\/40 hover:decoration-current focus:decoration-current\"\u003ecroissant recipe guide\u003c\/a\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e France \u003cstrong\u003eFat Content:\u003c\/strong\u003e 82% \u003cstrong\u003eWeight:\u003c\/strong\u003e 1kg \u003cstrong\u003eBrand:\u003c\/strong\u003e Candia\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eOrder before 3PM for next-day delivery to Dubai and Sharjah. Free delivery on orders above AED 300.\u003c\/p\u003e","published_at":"2022-02-18T17:31:32+04:00","created_at":"2021-09-26T10:46:15+04:00","vendor":"Candia","type":"","tags":["Bakers-Must-Have","Candia","Dairy","Dairy-Butter","import_2021_09_26_064247","joined-description-fields"],"price":6700,"price_min":6700,"price_max":6700,"available":true,"price_varies":false,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":39460826677492,"title":"Default Title","option1":"Default Title","option2":null,"option3":null,"sku":"","requires_shipping":true,"taxable":true,"featured_image":null,"available":true,"name":"Croissant Butter Sheet Extra Tourage 82% 1KG","public_title":null,"options":["Default Title"],"price":6700,"weight":0,"compare_at_price":null,"inventory_management":null,"barcode":"","requires_selling_plan":false,"selling_plan_allocations":[],"quantity_rule":{"min":1,"max":null,"increment":1}}],"images":["\/\/www.masterbakerstudio.com\/cdn\/shop\/products\/82_-Candia-Pro-Extra-Tourage-Butter-Sheets-1kg-1.jpg?v=1632638912"],"featured_image":"\/\/www.masterbakerstudio.com\/cdn\/shop\/products\/82_-Candia-Pro-Extra-Tourage-Butter-Sheets-1kg-1.jpg?v=1632638912","options":["Title"],"media":[{"alt":"Candia Extra Tourage croissant butter sheet 82% 1kg lamination butter UAE Dubai","id":20539270267124,"position":1,"preview_image":{"aspect_ratio":1.0,"height":500,"width":500,"src":"\/\/www.masterbakerstudio.com\/cdn\/shop\/products\/82_-Candia-Pro-Extra-Tourage-Butter-Sheets-1kg-1.jpg?v=1632638912"},"aspect_ratio":1.0,"height":500,"media_type":"image","src":"\/\/www.masterbakerstudio.com\/cdn\/shop\/products\/82_-Candia-Pro-Extra-Tourage-Butter-Sheets-1kg-1.jpg?v=1632638912","width":500}],"requires_selling_plan":false,"selling_plan_groups":[],"content":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eIf you've ever struggled to get clean, defined layers in your croissants, the butter is usually where the problem starts. Candia Extra Tourage Butter Sheet 82% is specifically designed for laminated dough — engineered to stay pliable during folding, hold its structure through the cold resting phases, and deliver the kind of pronounced, honeycomb-open crumb that separates a great croissant from a mediocre one.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eMade in France by Candia, one of France's leading dairy brands, from selected dairy raw materials using traditional know-how and modern production standards. At 82% butterfat, there's less water than standard butter — and less water means less steam disrupting your layers during baking, and a richer, more pronounced butter flavour in the finished pastry.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eWhy Tourage Butter Matters\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eStandard butter is too soft and tears during lamination, and too cold and it shatters rather than bending with the dough. Tourage butter is formulated to have a specific plasticity — a working range where it bends cleanly rather than breaking or leaking. Candia Extra Tourage holds its shape through the folds without cracking, which means your layers stay intact and distinct all the way through the bake.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe result: croissants with defined, visible layers, a full honeycomb interior, a deep golden crust with a proper shatter, and the rich, rounded flavour of real French butter in every bite.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eWhat You Can Make With It\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis butter is built for any laminated or layered dough where butter quality determines the outcome:\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003eClassic and almond croissants\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003ePain au chocolat\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003eDanish pastry (including fruit and cream cheese Danish)\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003eKouign-amann\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003ePains aux raisins\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003eRough puff pastry for tarts, mille-feuille, and vol-au-vents\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003ePalmiers and other laminated biscuit pastries\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTips for Best Results\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003eAvoid rushing the lamination process — patience with resting times is what keeps the layers separate\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003eUse a rolling pin with even, steady pressure to avoid tearing the butter slab during the first fold\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003ePerfect For\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003eProfessional bakeries and patisseries\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003eHotel and restaurant breakfast operations\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003eHome bakers serious about laminated dough\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003ePastry school training kitchens\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003eAnyone following our \u003ca href=\"\/blogs\/bakery-breakfast\/how-to-make-perfect-croissants-at-home-in-dubai\" class=\"underline underline underline-offset-2 decoration-1 decoration-current\/40 hover:decoration-current focus:decoration-current\"\u003ecroissant recipe guide\u003c\/a\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e France \u003cstrong\u003eFat Content:\u003c\/strong\u003e 82% \u003cstrong\u003eWeight:\u003c\/strong\u003e 1kg \u003cstrong\u003eBrand:\u003c\/strong\u003e Candia\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eOrder before 3PM for next-day delivery to Dubai and Sharjah. Free delivery on orders above AED 300.\u003c\/p\u003e"}