A Vegan Butter Block That Laminates Like Butter Should.
Be Better Puff Block. 10 kg format. No dairy, no animal fat, palm-free. AMF Bakery Systems validated at 16 to 100 layers. Built for laminated and puff production.
Honest scope.
Where fat is functional, Be Better performs better and carries less operational risk. No price volatility, no allergens, no fat filter, no cholesterol and low on SFAs. Where butter taste needs to dominate, keep using butter.
For vegan butter block lamination, croissant, Danish, puff and frozen viennoiserie where the lamination has to hold across the line, Be Better behaves as a laminating fat first, with no dairy and no palm fat in it. Because it contains no cholesterol and saves 50% on SFAs versus dairy butter, it has the potential to improve the Nutri-Score, opening the door to new channels and consumers such as schools and hospitals.
Three reasons buyers switch to this vegan butter block.
Laminates and sheets predictably.
Validated at 16 to 100 layers on AMF Bakery Systems. Stable plasticity through the sheeter and a wide working window, so layer definition holds rather than fighting the block temperature.
Built for the line, not the bench.
Engineered for industrial sheeting and lamination, not retrofitted from a spreadable. It takes the folds and the speed your line already runs.
Clean line, fixed cost.
No dairy, no palm fat, zero declared allergens and a stable price with no dairy volatility. 77% less CO2 versus dairy butter, Eaternity-validated April 2026.
How a switch starts.
1Request your free sample kit to assess taste and functionality
2Book your technical call
3Confirm compliancy. Documentation available: spec sheet, IFS, Halal, Eaternity LCA and allergen declaration.
4One off-peak trial run on your line together with 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 run.
Frequently asked questions.
How does it laminate compared to a dairy butter block?
It is validated from 16 to 100 layers and holds plasticity through the sheeter across a wide working window. Lift and layer is similar vs butter.
Is it actually a vegan butter block?
It has no dairy and no animal fat, so it works in vegan and free-from lamination. We build and position it as a laminating fat for modern pastry rather than as a vegan butter.
UK: will this clear Natasha’s Law and PPDS labelling?
Yes. There are zero declared allergens on the fat component. One block runs across allergen-controlled production with no segregation or changeover audit, and it stays clean for PPDS labelling.
Does it work in frozen viennoiserie?
Yes frozen croissant and frozen viennoiserie are core applications for the Puff Block. Confirm your freeze and proof profile during the trial run.
Lamination is where this block earns its place. Start with a free trial block and one off-peak laminating run.
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.
