Professional butter sheets for consistent lamination performance
Be Better 80% Plate 2 kg. Dairy-free, no animal fat, palm-free. No declared allergens in the fat. Built for artisan and semi-industrial croissants, viennoiserie and puff pastry.
Honest scope.
Where fat is functional, Be Better performs better and carries less operational risk. Where butter taste needs to dominate, keep using butter.
Keep butter on the all-butter croissant where the dairy note is the product. Be Better does not reproduce that taste.
Where the fat’s job is to sheet, fold and hold layers, Be Better butter sheets do the technical work first: consistent plasticity, even fat distribution and stable layer formation. Plant-based, but built and positioned as a lamination fat, not marketed as a vegan butter.
Three reasons bakeries switch to Be Better butter sheets.
Consistent plasticity on the sheeter
Validated from 16 to 100 layers on AMF Bakery Systems. A wide working window means the sheet does not crack cold or smear warm; layer definition holds.
Even fat distribution, predictable oven lift
Engineered for lamination, not retrofitted from a spreadable. Even distribution through the sheeter and predictable oven lift, batch after batch.
Clean line, fixed cost
Palm-free, no declared allergens in the fat, stable price with no dairy volatility. 77% less CO2 versus dairy butter, Eaternity-validated April 2026.
How a switchstarts.
1Request your free sample kit to assess taste and functionality.
2Book your technical call.
3Confirm compliance. Documentation available: spec sheet, IFS, Halal, Eaternity LCA and allergen declaration.
4One off-peak production test on your own line, with the Be Better team.
5One pallet (700 kg net product) for the first commercial order. No contract.
6Three to six weeks from first conversation to first production.
7For larger industrial volumes and automated production lines, Be Better Puff Block 10 kg is also available.
Frequently asked questions.
What working window do the butter sheets hold?
Wide enough to sheet and fold across a shift without cracking or smearing. The exact working temperature is set on your line during the test.
Are these butter sheets suitable for croissants and frozen viennoiserie?
Yes. Croissants and frozen viennoiserie are core applications for the butter sheet. Confirm your freeze and proof profile during the production test.
Are these plant-based butter sheets?
They contain no dairy and no animal fat, so they work in vegan and free-from lamination. We build and position them as professional lamination butter sheets, not as a vegan butter.
Do they simplify allergen labelling?
No declared allergens in the fat means one sheet runs across allergen-controlled production without segregation.
Lamination is where these sheets earn their place. Request a sample and run one off-peak production test.
Be Better. Pure pastry by design. A fat strategy system for modern pastry. Made by chefs, for chefs. Validated by bakers across Europe, North America and Asia.
