What is "pastry butter"? I was recently watching a television show where a reference was made to "pastry butter".
This was in the context of making croissants saying that normal butter was incorrect type to use.

After searching for some time I have been unable find any information about "pastry butter" being a specific type of butter.

Has anyone come across pastry butter and know what the difference is between this and normal butter?
One job as an an apprentice baker in Germany was to prepare the butter for the next day's croissants by mixing in 10% flour by weight. This was to make it more pliable and less likely to break through the dough layers.

that was our pastry butter at any rate