BURLINGAME, CALIF. – Guittard Chocolate Co. has launched newly formulated chocolate batons to support the demands of modern laminated pastry applications, according to the 158-year-old chocolate maker.
The new 50% cacao batons are designed to prioritize reduced melt-out during baking, stronger flavor expression in high-fat environments and greater consistency across production. The updated moulded format supports precise placement and uniform sizing, and the new packaging is designed to improve handling and reduce breakage, according to Guittard.
The batons support both artisan bakeries and high-volume operations without requiring changes to established workflows.
“In laminated pastry, you are managing a system where fat, temperature and structure are all working at once,” said Donald Wressell, senior director of culinary operations at Guittard, who helped guide the development and testing of the reformulated batons. “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 flavor and texture Guittard is known for.”
The batons are kosher certified and free of tree nuts, peanuts and gluten.
#Chocolate #batons #designed #laminated #pastry #items
About the Author
