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Rollin' Through
Bun Production
 

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Buns are the most popular type of bread served at Quick Service Restaurants (QSR) because they are versatile and portable. Their consumption surges during the summer months due to cookouts and road trips.

Nowadays, buns must also compete against perceived healthier options with lower carbohydrate counts and other nutritional advantages. These variables have produced an unpredictable environment for bun manufacturers recently. There are three main factors affecting the hamburger bun market:

  • QSR chains moving away from emulsifiers like SSL and DATEM to cleaner label solutions
  • A shortage of ingredients like gluten, emulsifiers and starches have prompted many bakeries to seek better flour and clean label solutions
  • A demand for healthier versions of hamburger buns like sourdough and keto

What are our top tips for bun production? 

  • A high output precise dough divider
  • Glassy crowns
  • Proper pans 
  • Effective slicing at a high output rate
  • Flavor and texture
Looking for the (bun) formula for success?
Find out in our free technical paper on
Hamburger Bun Production
 covering
formulation, processing and
troubleshooting tips.
 
Download Here
Science. We're on a roll!
View in your browser
A big shoutout to TOP-Taste for sponsoring this paper on hamburger buns. 

Looking to spice up your buns? TOP-Taste crispy fried onions add flavor and texture to buns, breads, pizza and more! Plus, they are clean label, non-GMO, kosher and Halal. Gluten-free and organic options are also available. At TOP-Taste, sustainability and innovation are not just words. How can it take your flavor profile to the next level? Start here


Their sponsorship ensures that BAKERpedia can continue to provide a free baking encyclopedia to the baking community.
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