High-protein chocolate pieces with low GI sweeteners

THE NEW addition to HERZA Schokolade’s range of products for muesli, pastry goods and bakery mixes are the organic chocolate pieces produced without sucrose. The sweetness can come from coconut sugar, lucuma or rice syrup. These natural sweeteners have a comparatively low glycaemic (GI) index.

Organic protein

To meet the continuing demand for high-protein products, HERZA also offers chocolate pieces enriched with valuable organic protein. Such organic protein chocolate contains up to 30 percent more protein than standard milk chocolate. When the organic protein is used, the chocolate retains the delicate taste of milk chocolate and at the same time acquires an additional functional benefit. The high-protein organic chocolate pieces are also available with a reduced sugar content.

The chocolate pieces come in diverse shapes, as with conventional versions, including the three-color mixture of white, dark and milk chocolate for decorating muffins, cakes and gateaux.

A new feature is a range of yoghurt compounds in organic quality. Their special attribute is that they are made with cocoa butter instead of palm fat as a base. The small pieces of yoghurt compound permit individual flavors in muesli products.

In the manufacture of its organic chocolate pieces, the company from Norderstedt uses raw materials that are known to have been grown organically. The “Bio” seal is proof that production, processing and trade are conducted according to the strict provisions of the EC regulation on the manufacture and labelling of organic products. Every participant in the organic chain must provide an unbroken line of documentation that it has met the relevant requirements. Annual checks are carried out by independent, government-organized institutions.

The chocolate pieces are also similar to the sensory and physical properties or conventional chocolate. The possible applications are therefore equally diverse, as Sales Director Carsten Braumann explains: “The chocolate pieces in organic quality have excellent bake stability, too. So they are ideal for use in cakes, biscuits or bakery mixes. Further classic applications are muesli, breakfast cereals and milk or yoghurt products.”

HERZA with its customers develop new products that open up attractive marketing opportunities for manufacturers. Customers benefit by the network of collaboration within the Stern-Wywiol Gruppe. “The Group’s Technology Centre includes a baking laboratory. That enables us to offer customers marketable products that they do not have to test themselves first,” Mr Braumann added. “That applies to both conventional chocolate pieces and the organic qualities. Because we are convinced that organic products will continue to be an interesting and expanding market.

The company will showcase this chocolate product at BIOFACH in Nuremberg from 10 to 13 February this year. Visitors may drop by stand 429 in Hall 9 to evaluate the products.

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