Bakery & Pastry barry callebaut

Get Inspired

The portfolio consists of much more than chocolate! We also have fillings, coatings, cocoa powders, and multi-sensorial sprinkles & inclusions such as chocolate sprinkles or biscuit sprinkles, and freshly roasted specialty nuts.
Browse through our product section to find out more about how to bring exciting flavours & textures.
At Barry Callebaut we try to understand what the end consumer wants when he is confronted with all the options in the supermarket shelves and is faced with a purchase decision.
What are the products benefits consumers are actively looking for? We are eager to know what the future of confectionery & bakery looks like. Which trends are there to stay? Will hyper indulgence make baked goods more appealing to consumers? Or should we be concerned with improving nutritional values in pursuit of a better nutriscore? We have a consumer & market insights team to answer exactly these questions.

Bakery & Pastry Products

Swiss made chocolate perfect for molding, enrobing and hollow figures. This chocolate is made with only Swiss milk and sugar and has a low cocoa intensity.

  • 範圍
  • Fluidity
    3
  • Cocoa intensity
    1
  • Min. % Dry cocoa solids
    55.1%
Papua New Guinea Dark chocolate

Starting off with a strong smoky taste, this Papua New Guinea dark chocolate exhibits a creamier, rounder character as it explores the palate, displaying hints of cherry and prune and an explicit cappuccino-like finish.

  • 範圍
  • Fluidity
    3
  • Cocoa intensity
    3
  • Min. % Dry cocoa solids
    72%
Classic Dark Chocolate with Natural Vanilla

A tempting, bitter sweet combination that rounds off with a surprising creaminess. One of our heritage recipes which has been proven as one of the best for any moulding application.

  • 範圍
  • Fluidity
    3
  • Cocoa intensity
    2
  • Min. % Dry cocoa solids
    54.8%
Well Rounded Dark Chocolate with Natural Vanilla

A velvety milk chocolate recipe with a pronounced cocoa, buttery and caramel flavour for that additional boost.

  • 範圍
  • Fluidity
    2
  • Cocoa intensity
    1
  • Min. % Dry cocoa solids
    26%

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