Functional chocolate suppliers, HERZA Schokolade, has launched a new range of small chocolate pieces and compounds including small pieces of aerated chocolate and two-colour chocolate drops, available as chocolate pieces or compounds, ideal for ice cream, frozen gateaux or breakfast cereals.
An important area of HERZA’s range is chocolate pieces fortified with bioactive substances such as vitamins, dietary fibres, omega-3 fatty acids and other essential nutrients.
A large number of chocolate articles can also be ordered with sugar replacements or reduced sugar content and the whole range is available in organic and Fair Trade quality.
When creating exclusive new specialities such as the chocolate pieces fortified with bioactive substances, the company benefits from interdisciplinary cooperation within the Stern-Wywiol Gruppe, a supplier of innovative ingredients.
HERZA also benefits from collaborating with Hydrosol, specialists in stabilising and emulsifying systems, and DeutscheBack, experts in individually developed functional systems, baking premixes and baking concentrates.
Novel processing techniques
HERZA has set itself the task of using familiar ingredients to develop products that meet the most sophisticated requirements in terms of appearance, melt, bite and flavour.
A roasting technique involving the careful selection and combination of cocoa beans, gentle roasting, and long conching times results in the characteristic, intensive cocoa flavour of HERZA’s chocolate.
Food Ingredients Europe
At Food Ingredients Europe, from 31 October to 1 November in London, HERZA will be presenting its new range of products.