Herza spokeswoman Irina Guschok told BakeryAndSnacks.com that to her knowledge Herza was the only firm to supply chocolate batons to meet such detailed customer requirements.
Customisation
She said that the manufacturers decide on the specific chocolate, adding that dark chocolate had been the most popular with Herza’s customers.
The customer also decides on the size of the baton and can choose between 1 and 2cm wide and 8 to 40cm long.
Marc van Essen, key account manager at Herza, said: “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”
He added that the flavours could also be tailored.
“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,” he said.
According to Guschok, manufacturers would not need to alter any existing processes.
The range
Herza supplies the batons in bake-stable white chocolate, dark chocolate, whole milk and caramel-flavoured chocolate.
It said the range was primarily for chocolate croissants and pain au chocolats.
Guschok added that the company’s flavoured products were naturally flavoured and contained no additives.
She was asked whether Herza’s product was any cheaper than similar offerings on the market, but said she could not provide such a comparison as she was not aware of competitors’ prices.
The range is available worldwide and is supplied in 10 kg boxes up to any amount.
Labelling
Asked how manufacturers should label the batons, Guschok said: “The batons are labelled as any other chocolate. For dark chocolate that would be cocoa mass, cocoa butter, sugar and lecithin, for whole milk and white chocolate in addition sweet whey or whole milk powder and less/ no cocoa mass.”
Temperatures
She said that the temperature the batons can withstand depends on the mass.
“Dark chocolate can withstand temperatures up to 150ºC (core temperature of the bakery product) and whole milk/ white chocolate up to 70ºC” she said.