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Characteristics

Traditional melted butter for general use, mainly for pastry.

Characteristics

General-purpose melted cow's milk ferme butter for confectionery with added carotene. Gives flavour and colour. Ideal for pastry and syrup sweets.

Characteristics

European type butter, general purpose butter for cooking and pastry.

Characteristics

General purpose melted cow's milk butter for confectionery, which adds flavour, colour and texture.

Characteristics

The No.1 preferred margarine in the Greek market. Now with golden colour and buttery aroma. Ideal for: buttercreams, pastries, pastries, dips and all uses of sugar.

Characteristics

With intense golden colour and buttery aroma. Hardness of margarine: 15-20 oC. Ideal for making puff pastry.

Characteristics

Goat and sheep butter, melted, for general use. Ideal for traditional sweets.

Characteristics

Concentrated texture, extra delicious butter taste for baking and cooking, in practical packaging. Ideal for: baking pastries, kourabiedes, brioche, buns.

Characteristics

Pearl butter enriched with butter and cream. Excellent plasticity. Ideal for: Croissants and bakery and pastry doughs.

Characteristics

Suitable for buns, tsoureki, dips, kourabiedes, pan desserts, etc.

Characteristics

Concentrated texture and buttery aroma. Golden colour for pastry and cooking use. Ideal for: baking cakes, quesadillas, buns and pastries.

Characteristics

With 20% fermented butter and cream for an excellent aroma and taste - Ideal for: Creams, cakes, tarts and dips.

Characteristics

Hardness of margarine: 25-30 oC. Ideal for making puff pastry.