Butter Pastry

Butter for pastry making is a high-quality ingredient, essential for doughs, creams, shortcrust pastries and desserts. With an intense aroma and rich taste, it guarantees structure, crumbliness and authentic flavour in every professional pastry creation.

Butter in bulk

Pastry butter in block, ideal for creams, leavened and whipped doughs, molded and whipped shortcrust pastry. Melting point: 30-32° C.

Master Martini Burro per Pasticceria butter packaging, 2.5kg box, 82% fat, showing two cream-topped pastry tarts.

Pastry butter 82% m.g. 1kg

Professional butter with 82% fat content characterized by unique aroma and taste.

Pastry butter 82% m.g. 1kg

1kg Master Martini pastry butter box, 82% fat, showing a croissant and layered puff pastry with cream filling.

Pastry butter 82% m.g. 2.5kg

Professional butter with 82% fat content characterized by unique aroma and taste.

Pastry butter 82% m.g. 2.5kg

Master Martini 82% pastry butter box, 2.5 kg, showing two cream-topped tarts on the packaging.

Pastry butter 82% m.g. 2kg

Professional butter with 82% fat content characterized by unique aroma and taste.

Pastry butter 82% m.g. 2kg

Master Martini Burro per Pasticceria 2kg box with 82% fat, showing a croissant and puff pastry with cream filling.

Flat Butter

Flat butter for pastry ideal for croissants, Danish pastry, sweet and savory puff pastry. Melting point: 34-36°

Flat Butter

Master Martini 2kg pastry butter package with 82% fat, showing a croissant and layered puff pastry with cream filling.

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