Donald Wressell, senior director of Culinary Operations at Guittard Chocolate Company, says manufacturers should resist treating every chocolate failure as an ingredient failure. Chocolate manufacturers are asking exactly the same questions. Automation is redefining qualityChocolate batons are widely used in commercial bakery production because their uniform size and weight support automated processing. The investment wasn’t simply about producing a better chocolate baton; it was about producing one that performs more consistently throughout the manufacturing process. Those considerations are becoming increasingly relevant as bakery manufacturers contend with volatile cocoa prices, rising labour costs and relentless pressure to improve productivity.