Guittard Launches Reformulated Chocolate Batons for Laminated Pastry Applications
Guittard Chocolate Company has introduced a newly reformulated range of chocolate batons designed specifically for laminated pastry applications, as the US chocolate manufacturer seeks to address the performance requirements of professional bakers working across artisan and industrial production environments.
The batons contain 50% cacao and are free from tree nuts, peanuts and gluten. The product is offered in cases containing eight packs of 300 and is now available through Guittard’s wholesale distribution network across the United States.
Guittard said the updated moulded format enables more precise placement and uniform sizing, while redesigned packaging aims to reduce breakage and improve handling during transport and use.
“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. “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 company also said that the product is meant to prioritize reduced melt-out during baking, assuring consistency across production.
Guittard Chocolate is a family-owned and operated chocolate manufacturer that has been established in 1868, specializing in producing pastry, confectionary and products meant for personal culinary use.
