We have jams can be tailored in terms of baking stability, water activity, brix, viscosity and so on. Our jams fit perfectly into your production process and meet your quality requirements.

Chocolate is an important product for pastry chefs and bakeries. It can be used in numerous different ways: coating, filling, inclusion, decoration, bonbons and many more. All these applications demand different product characteristics.
For example, where specialists such as pastry chefs and chocolatiers look for specific tastes and properties, pastry bakeries place more emphasis on ease of use and versatility.
We also have different varieties of Callebaut chocolate.