Bakery & Pastry

Our Diverse Portfolio Awaits

With our diverse range, we cater to every bud’s taste. A world beyond chocolate with premium fillings, coatings, cocoa powders, and a variety of multi-sensorial sprinkles and inclusions in chocolate and biscuit sprinkles, and even freshly roasted specialty nuts.

Inspired by the future of indulgence

We want your products to captivate and delight.

We constantly identify and research the benefits consumers cherish. Will the taste for hyper-indulgence continue to win taste buds, or will the quest for better nutritional values and improved Nutri-Scores prevail?

By analyzing the latest trends and forecasting the future of indulgence, our team provides the answers you need.

Learn more about the future of bakery and pastry indulgence.
 

Bakery & Pastry Products

Ruby Chocolate (high viscosity)

Ruby Chocolate the biggest innovation in the chocolate industry in 80 years. Ruby offers an intense sensorial delight, a totally new taste experience: neither bitter, milky or sweet, but a tension of fresh berry fruitiness and luscious smoothness.

  • range
  • Fluidity
    2
  • Min. % Dry cocoa solids
    40.3%
  • Min. % Dry milk solids
    23.5%
Dark all-round chocolate

Dark all-round chocolate. Smooth and soft chocolate profile for several applications.

  • range
  • Fluidity
    3
  • Cocoa intensity
    2
  • Min. % Dry cocoa solids
    50.6%
Bitter dark chocolate without vanilla

Intense and bitter dark chocolate molding applications. This high cocoa chocolate brings a smooth fineness combined with an acceptable sourness. The character of a pure dark chocolate unveiled. No addition of vanilla brings, even more, focus on the bitterness.

  • range
  • Fluidity
    2
  • Cocoa intensity
    3
  • Min. % Dry cocoa solids
    70.4%
Pale milk chocolate
Pale milk chocolate with lower cocoa liquor content to create a very milky and creamy taste profile. The beautiful caramel-alike makes this a perfect chocolate for hollow figures applications.
  • range
  • Fluidity
    3
  • Cocoa intensity
    1
  • Min. % Dry cocoa solids
    33.6%

Contact

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