is 99.9% milk fat butter suitable for laminating dough?
This is my first post in this forum, but I have been lurking here and learned a lot from the forum threads here. I am not a native English speaker so please bear with my English.
I am looking looking for a good butter for making laminated dough such as puff pastry, croissant dough and danish dough.
A couple of days ago I found supplier for Corman butter in my area, and they offer a 99.9% milk fat concentrated butter.
Would this butter suitable for making laminated dough? my understanding is that water content in butter is the one responsible for puffing up laminated dough by converting into steam during baking and the fat is making sure the layers doesn't stick together and "fry" it to make it crispy. Please correct me if I am wrong.
So how come this product is marketed as ideal for laminated dough application? 99.9% milk fat content means the water content in this butter is almost non existent, right?
Has anybody in this forum ever use this butter? please share your experience with them.
Here I attach the product data sheet from Corman's website.