Guittard Chocolate Co., a family-owned chocolate maker based in San Francisco, unveiled a newly reformulated line of chocolate batons designed specifically for professional bakers and modern laminated pastry applications.
Made of 50% cacao, the chocolate is engineered to reduce melt-out during the baking process, offer stronger flavor in high-fat environments and deliver consistency across the production process. With a new moulded format, the batons are suitable for precise placement and consistent sizing.
The Guittard product also features new packaging designed for better handling and to minimize breakage, supporting bakers’ needs for consistency. This ingredient works in production lines of any size, ranging from artisan bakeries to foodservice to wholesale facilities.
Visit the Guittard website for more information.
