Bu Deli - Vegan Butter Sheets for Pastry Carton 10kg - 10 x 1kg

Bu Deli Vegan Butter Sheets bulk carton delivers 10kg (10 x 1kg sheets) of cultured plant-based laminating butter for bakeries and patisseries producing vegan pastry at scale. The whole-plant blend of macadamias, slow-fermented cultured coconut cream, olive oil and coconut oil folds and laminates like dairy butter, turning out flaky croissants, danishes and puff pastry batch after batch.

Key Features

• Bulk carton of 10 x 1kg laminating sheets (10kg total)
• Bakes and folds like dairy butter for flaky, layered results
• Cultured butter — coconut cream slow-fermented with living cultures for authentic buttery flavour
• Dairy free, gluten free and 100% vegan; palm oil free with GMO-free ingredients
• Australian made in Burleigh Heads QLD, with macadamias from the Northern Rivers

Suggested Applications

• Production-scale laminated vegan pastry — croissants, pain au chocolat and danishes
• Puff pastry programs for pies, tarts, sausage rolls and galettes
• Wholesale bakeries and patisseries supplying dairy-free ranges
• Central kitchens standardising vegan viennoiserie output

Preparation & Storage

Temper sheets briefly before laminating so the butter matches your dough's pliability, then fold and turn as you would a dairy butter sheet. Store below 4°C. Once a sheet is opened, use within 2 weeks.

Product Details

• Pack size: 10kg carton (10 x 1kg sheets)
• Format: Chilled bulk carton of laminating butter sheets
• Base: Coconut oil, cultured coconut cream, macadamias, olive oil
• Dietary: Dairy free, gluten free, vegan, palm oil free
• Origin: Made in Australia (Burleigh Heads, QLD)
• Storage: Chilled, below 4°C

🥐 Tips for Butter Lamination (Croissants & Laminated Pastry)

Technique and recipes below shared with us by the team at Bu Deli.

• Our Sheets for Pastry format comes pre-rolled to an even thickness, ready to lock straight into the dough — no shaping or sizing needed.
• Dust the butter sheet lightly with flour on both sides before locking it into the dough — this helps prevent tearing and keeps the lamination clean.
• Keep everything as cold as possible throughout. Rest the dough in the fridge for 20–30 minutes after each fold, and give it extra time any time it feels tight or resistant.
• Lightly spray the dough with water just before each fold to help the layers bond.
• A long, slow proof gives the best result — around 4–7 hours at 20–22°C.
• For a glossy, golden vegan egg wash, try a mix of aquafaba (chickpea brine), plant milk, olive oil, a pinch of salt and sugar.