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HERZA Schokolade: New ideas for chocolate pieces and functional bars

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HERZA Schokolade: New ideas for chocolate pieces and functional bars

September 21
14:21 2013

Norderstedt, September 2013 – HERZA Schokolade is one of Europe’s leading suppliers of small chocolate pieces for further processing. The company also develops and produces functional bars that reconcile the continuing health and fitness trend with convenience and enjoyment. At Food Ingredients Europe, HERZA will present novel products from both segments (Stand 8H30). 

 

Small-piece protein chocolate for muesli, yoghurt and pastry goods

A new addition to the range is milk chocolate fortified with whey protein isolate. This product contains up to 30 percent – nearly three times as much – protein and only half as much sugar as standard milk chocolate. With the whey protein isolate ,

 

 the chocolate retains the characteristic, fine flavour of a milk chocolate while offering an additional functional benefit. HERZA supplies the protein chocolate in the form of small pieces for breakfast cereals and muesli, pastry goods, milk products and yoghurt and can also use it in the manufacture of sport and fitness bars if the customer wishes.

 

A further novelty is chocolate mini-clusters. These crunchy chocolate pieces have a second-bite effect. They can be used both as an ingredient of muesli and cereals and as a chocolate snack in their own right – for example as a “mini” version of familiar branded products. The chocolate mini-clusters permit numerous combinations of chocolate with cereals, nuts and fruit. The added chocolate pieces have no open cut edges; they have an attractive, hand-made character.

 

Protein bars with high enjoyment value

First and foremost, functional bars must serve their purpose as sources of protein or nutrients, but the taste experience must not be neglected either. With different flavourings and chocolate coatings, HERZA offers a wide choice. New additions to the range are two-colour chocolate bars. Thanks to a special production technique and years of experience in the confectionery sector, the company can also make bars coated, for example, with white chocolate and with a base of dark chocolate – a novelty in the market.

 

For an intensive chocolate flavour and a more crunchy effect, HERZA has developed double-coated deluxe protein bars. They contain a creamy filling that is first coated with chocolate, then sprinkled all over with crispies or nuts and finally coated with chocolate again.

 

A network of skills

As a member of the Stern-Wywiol Gruppe, HERZA can draw on the extensive know-how of its sister companies at the recently enlarged Technology Centre, with its 3,000 m² of state-of-the-art equipment, when developing its small-piece chocolate and functional bars. The company also has a special chocolate laboratory of its own.

 

About HERZA Schokolade:

HERZA Schokolade GmbH & Co. KG with its registered office in Norderstedt, near Hamburg, has been a manufacturer of quality chocolate, with a roasting plant of its own, for nearly 90 years. The company now specializes in functional chocolate pieces for the processing industry, and functional bars.

As a member of the independent, owner-managed Stern-Wywiol Gruppe, HERZA has access to the pooled know-how and modern applications technology of all the sister companies. They include Mühlenchemie for flour improvers; DeutscheBack for baking ingredients; Hydrosol for stabilizing systems; OlbrichtArom for flavourings; SternVitamin for vitamin and mineral premixes; SternEnzym with enzymes for baking, sugar confectionery and the production of alcohol and beer, and Sternchemie for food lipids, in particular lecithin, MCT oil, red palm oil and spray-dried coconut milk. In the contract production of powdered foods and food supplements the Stern-Wywiol Gruppe operates under the trademark SternMaid.

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