Guittard Chocolate Company Introduces Reformulated Chocolate Batons for Modern Pastry Applications
Guittard Chocolate Company has announced the launch of its newly formulated 50% cacao chocolate batons, engineered specifically to enhance performance in laminated pastry applications like croissants and pain au chocolat. Developed and tested alongside professional pastry chefs, the updated batons offer reduced melt-out during baking, a stronger flavor profile in high-fat environments, and consistent performance from bake to reheat.
Featuring a refined moulded format for precise placement and protective packaging to minimize breakage, the batons are designed to integrate seamlessly into high-volume and artisan baking workflows without disrupting established production. Kosher-certified as well as tree nut-, peanut-, and gluten-free, the new batons are distributed nationwide in 8-300ct case packages.