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Guittard Chocolate Company has announced the release of newly formulated 50% cacao batons, engineered to meet the technical requirements of modern laminated pastry applications. The update addresses common production challenges by focusing on three performance metrics: reduced melt-out during baking, enhanced flavour expression in high-fat environments, and improved physical consistency.

The product features a moulded format intended to ensure uniform sizing and precise placement within dough. According to the manufacturer, the packaging has also been updated to improve handling and reduce breakage during transport and storage, aiming to provide a more consistent product from the point of delivery through to production.

"In laminated pastry, you are managing a system where fat, temperature, and structure are all working at once," says Donald Wressell, Senior Director of Culinary Operations at Guittard, who helped guide the development and testing of the reformulated batons.

Operational integration

The batons are designed to integrate into existing production workflows, supporting both independent artisan bakeries and large-scale wholesale operations. Donald Wressell, Senior Director of Culinary Operations at Guittard, noted that the formulation was developed to behave predictably in the complex temperature and fat-management environments characteristic of laminated doughs.

The company emphasises that the reformulation allows bakers to maintain production efficiency without requiring significant changes to established operational procedures.

Product specifications and availability

Guittard has confirmed that the new 50% cacao batons are:

• Kosher-certified

• Tree Nut-free

• Peanut-free

• Gluten-free

The product is available in 8-300ct packages per case through Guittard’s network of wholesale partners and distributors. The company is showcasing the new range at the Summer Fancy Food Show in New York City this June.