|
|
|
You can get e-magazine links on WhatsApp. Click here
|
|
|
|
|
|
Guittard Chocolate Company launches newly formulated chocolate batons
|
|
Saturday, 27 June, 2026, 08 : 00 AM [IST]
|
|
California, USA
|
Guittard Chocolate Company announces its newly formulated chocolate batons, developed to support the evolving demands of modern laminated pastry applications. With this launch, it builds on its longstanding chocolate expertise with a baton designed specifically for the way professional bakers work, bringing a more performance-driven approach to a format where differentiation has historically been limited.
The new 50% cacao batons offer targeted improvements in chocolate performance for laminated-dough applications, prioritising reduced melt-out during baking, stronger flavour expression in high-fat environments, and greater consistency across production. The updated moulded format supports precise placement and uniform sizing, with new packaging designed to improve handling and reduce breakage, giving bakers a more reliable, repeatable product from delivery through use.
"In laminated pastry, you are managing a system where fat, temperature, and structure are all working at once. We focused on creating something that behaves predictably in that environment so bakers can spend more time producing at a high level, without compromising the flavour and texture Guittard is known for," said Donald Wressell, senior director of culinary operations at Guittard Chocolate Company.
Amy Guittard, CMO, Guittard Chocolate Company, said, "Our longevity comes from a deep commitment to both flavour and performance. We have spent generations working alongside bakers and understanding how our products perform in real kitchens, and that perspective is what allows us to continue evolving alongside the needs of the industry."
|
|
|
|
|
|
|
|
|
|