Plant-based butter for professional pastry.
Plant-based is the consequence. Not the pitch.
That is why chefs feature Be Better on the menu. Not hide it in the back.
Five formats, one philosophy.
Be Better 80% Block, the everyday block.
Dairy butter has dairy notes. In a filled pastry, those notes compete with what the consumer is paying for, the chocolate, the fruit, the almond, the praliné. Be Better is built from shea and sunflower, selected for a neutral sensory profile. The filling leads.
Be Better 80% Plate, the lamination plate.
Built for the sheeter. Shea-led formulation, 2 kg pre-cut plate, folds clean, holds structure through every turn. For croissant, laminated brioche, Danish, brioche feuilletée.
Be Better Puff Block, lamination at scale.
For high-volume lamination, industrial croissant, puff at a hundred layers and beyond, mille-feuille, vol-au-vent, palmier, panettonne. Engineered and validated for automated productions, French
method.
Be Better 100% Block, pure fat for ganache.
100% fat. No water. No emulsifiers. For ganache, caramel, bonbons, velvet spray, ice cream. The fine origin aromas of your chocolate are respected, not muted. The couverture leads. Depending on the recipe, Be Better 100% can extend the shelf life of your baked goods.
See Portfolio >>
Be Better × Masdeu Shells, ready-to-fill.
Pre-baked tart shells built around Be Better fat. Five sizes, sweet and cocoa. No waxy coating. Moisture-resistant. Lactose-free. For patisseries, chocolatiers, hotels and cafés without in-house
production.
Essential basics, already done.
Does it laminate?
Does the taste give it away?
Is the cost line stable?
The full proof link to proof.
Speak to a chef.
JORDI ROCA
El Celler de Can Roca***
MIQUEL GUARRO
Hofmann Barcelona Pastry Chef
PHILIP KHOURY
Harrods London Pastry Chef
Frequently asked questions.
Is plant-based butter the same as vegan butter?
By composition, often yes, both are non-dairy. By proposition, no. A vegan butter is built to serve a
vegan diet. A plant-based butter for professional pastry, like Be Better, is built to serve the pastry. Be
Better is plant-derived because that is what the application needed not the other way around.
Can plant-based butter laminate?
Most can't, at chef-grade definition. Be Better Puff Block and 80% Plate are composed in the sheeter, in production, by chefs running industrial croissant lamination at sixteen to thirty-six layers and puff at a hundred and beyond. The plasticity, layer definition and fold behaviour are documented in working production.
Is plant-based butter healthier than dairy butter?
Be Better carries zero cholesterol and 30–50% less saturated fat per hundred grams than dairy
butter, with close to three times more unsaturated fat. However, we are still a fat and indulgence is
key. Pastry is not healthy, but we do our best to make it less unhealthy.
What is plant-based butter made from?
Be Better is a composed blend of wild-harvested shea, sunflower, coconut and rapeseed. Each fat is chosen for what it does in pastry and quieted so your craft can lead. No hydrogenated fats. No artificial flavours. No emulsifiers in the 100% Block. Full breakdown is in the technical specification
for every product.
Where can I buy plant-based butter for professional pastry?
Be Better is supplied through an international network of distribution partners across Europe, Asia-Pacific and North America. Find your local partner on the Where to Buy page or contact us directly if your country is not yet on the list.
