PEPE SAYA BUTTERSHEETS

buttersheets esigned for useability, flavour and beautiful pastries.

We have been continually working to create the best buttersheets we can in terms of flavour and useability, since we started making them by hand over 9 years ago.

Throughout 2024, Pepe, Hiren and the team have been working to elevate the buttersheets to a whole new level, with the purchase of a custom sheeting machine from Switzerland. These have been tested with different recipes, production environments and set ups to create a the perfect flavour and useability.

Our buttersheets are all about FLAVOUR, 100% pure butter, made in our buttery.​

Click through the tabs on this page (look to the left on desktop, below on mobile) to find further details about our buttersheets. For anything else, please reach out to our pastry team - info@pepesaya.com.

What is different about the all-new sheets?

The new sheets are all about improving the useability and end result for you.

The new sheeting machine we have commissioned condenses the butter more as it sheets it to size, meaning the sheets are harder, can hold their temperature for longer, and are a more pliable and flexible sheet to work with.

The sheets are 300x300mm/11.8x11.8" and 1kg/2.2lb. Each is wrapped in our specialised butter foil, to keep
it in the best possible condition and remove the need for plastic.

Laminating with Pepe Saya - best practices

Temperature Control for Butter and Dough
Laminate/temper butter directly from the fridge/coolroom

Ideal Room Temp
Ideal room working temperature is best at 57-60°F/14-16°C. This keeps the fermentation of the dough stable whilst processing and during resting periods. If temperatures are warmer, some adjustments to lamination will be required to achieve best results

Lamination Technique
Roll evenly and gently to prevent butter smearing. Use light, even pressure, and keep the rolling surface well-floured to avoid sticking. Check temperature before each fold, and rest dough in the refrigerator if it warms beyond 54°F/12°C.

Proofing Environment
Proof croissants at 75-79°F/24-26°C in a stable environment with 70-80% humidity to prevent butter melting or drying. Use the “wiggle test” to check readiness: a slight jiggle indicates proper proofing.

Rest Periods Between Folds
Depending on your environment and production, allow 30-45 minutes between folds, placing dough in blast chiller/freezer or coolroom to help allow the relaxation of gluten. Keeping the dough cold will also help maintain a firm yet pliable butter and in turn, better definition of layers

Handling the Dough During Shaping
Roll out dough to desired thickness and allow resting before cutting to minimise shrinkage (resting time will vary based on room temperature, but aim for a minimum 5 minutes). Where possible, use a sharp knife to preserve layer integrity and always handle dough carefully trying to avoid double handling.

Baking Temperature and Time
Ensure oven is preheated to allow for drop of temperature when opening the door and 390°F/200°C, as we want to make sure as much ‘oven spring’ can be obtained. A small amount of steam can help this and encourage greater layer separation enhancing flakiness. Baking temperature and time will vary based on product size and application, so adjust accordingly.

Chill Before Baking (Optional)
If possible, chill shaped croissants briefly before baking to solidify butter, reducing the risk of leakage and enhancing layer separation.

Cooling Process
Cool baked croissants on a rack to allow airflow and maintain crispness. Avoid stacking to prevent sogginess.

Troubleshooting

Butter Leakage
Cause: Butter too warm when laminating, rolling, or proofing.
Solution: Ensure Pepe Saya butter stays within the 46-53°F/8-12°C range for lamination. Refrigerate dough briefly if it softens during handling.

Poor Layer Definition
Cause: Butter too cold or uneven lamination.
Solution: Allow butter and dough to warm slightly to an even, pliable 46-50°F/8-10°C before laminating. Roll dough evenly to avoid thin or thick spots.

Dense or Compact Croissants
Cause: Underproofing or over-tight rolling during shaping.
Solution: Ensure full proofing to a soft, jiggly state and avoid compressing layers while rolling. Gently roll without pressing too hard.

Butter Breaking or Cracking in Layers
Cause: Butter too cold or dough too stiff during lamination.
Solution: If cracking occurs, allow dough to rest at room temperature briefly, then continue. Aim for a smooth butter layer by checking dough temperature before each fold.

Irregular Shape or Collapse During Baking
Cause: Overproofing or uneven rolling.
Solution: Proof in a stable environment (75-79°F/24-26°C) and roll evenly. Monitor proofing time to avoid overproofing.

Gummy or Doughy Interior
Cause: Underbaking or oven temperature too low.
Solution: Preheat the oven fully to 375-390°F/190-200°C. Look for a deep golden-brown crust and hollow sound when tapped.

Butter Smearing During Laminating
Cause: Dough or butter too warm. Dough Sheeter Belts too fast
Solution: Chill dough and butter to 46-53°F/8-12°C before each fold. Work quickly to avoid warming.