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HERZA Schokolade of Germany has developed a method for making sterile chocolate pieces that can be mixed with yogurt during the production process.
HERZA Schokolade of Germany has developed a method for making sterile chocolate pieces that can be mixed with yogurt during the production process. To do so, Herza de-germs the cocoa beans or cocoa mass, sterilizes the chocolate paste, then produces and packs the pieces under sterile conditions. The chocolate pieces are delivered as pourable material in suitable packaging systems to be added easily to a dairy product or fruit preparation.
HERZA Schokolade GmbH & Co. KG
49 (0) 40 - 500 176-0
www.herza.de
HERZA Schokolade of Germany has developed a method for making sterile chocolate pieces that can be mixed with yogurt during the production process. To do so, Herza de-germs the cocoa beans or cocoa mass, sterilizes the chocolate paste, then produces and packs the pieces under sterile conditions. The chocolate pieces are delivered as pourable material in suitable packaging systems to be added easily to a dairy product or fruit preparation.
HERZA Schokolade GmbH & Co. KG
49 (0) 40 - 500 176-0
www.herza.de
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