HERZA Schokolade supports the baking industry and bakeries with customized developments that will give their products an individual note.

Marc van Essen, Key Account Manager at HERZA, puts it this way: "Besides our wide range of standard small-piece chocolate, more and more customers are asking for individual chocolate pieces that will give them a head start over their competitors. So it's essential, nowadays, to respond flexibly to the different challenges. Together with our customers we develop tailor-made solutions that will give bakery products a unique selling proposition."

The starting point for a unique selling proposition is chocolate pieces in new shapes, colours and flavours.

One example of this is bake-stable chocolate batons, that are used chiefly for chocolate croissants and "pain au chocolat".

HERZA supplies these batons in bake-stable white and caramel-flavoured chocolate as well as whole milk and dark chocolate. All the batons are between 1 and 2 centimetres wide and 8 to 40 centimetres long, depending on the customer's requirements.

"The size can be adjusted to the customer's specifications, which means that the batons can be used quickly and simply on the existing plant. Such individual sizing is a unique service that only we offer in this form", Marc van Essen explains.

"We are constantly creating new flavours, too. For example, the white batons can be made even more interesting with aromatic components like vanilla or coffee."

Our microsize pieces - especially the tricolour mixture of white, dark and whole milk chocolate - are a very popular decoration for muffins, cakes and gateaux.

The advantage is that these tiny pieces scatter well and are abrasion-resistant, which means they are very easy to use.