What’s one of the products we get the most questions about? Buns. The simple hamburger bun has many uses and demands these days.
So what’s the secret to a perfect hamburger bun?
Here are a few places to get started:
Fermentation: Hamburger buns made with prior fermentation have a cleaner cut, better quality, improved flavor and aroma, a more resilient crumb and an improved sheen. Water and flour brews are most common.
Flour: Buns require a strong flour to obtain dough with good viscoelastic characteristics, gas retention and a final product with a good volume and a uniform crumb.
Shelf life: If buns are not used within three days of production, calcium propionate or natural mold inhibitors can be used. In addition, shelf-life extension can be achieved through enzymes.
There are plenty of ways to make your buns stand out! From the dough flavor and color, to the shape, to inclusions and toppings, like seeds or crispy fried onions.
Dr. Lin is the baking industry’s influencer who has had a love affair with baking for 30 years. Starting with a BSc degree in Food Science & Technology at the Ohio State University, a MSc and PhD from the Department of Grain Science at Kansas State University. While working at Wendy’s and Dave’s Killer Bread, her technical teams experienced the lack of technical baking information on the internet. Seeing that this was not freely shared, Dr. Lin decided to launch BAKERpedia to cover this gap. With over 2 million pages read annually, BAKERpedia is the world’s only FREE and comprehensive online technical resource for the baking industry. Catch Dr. Lin at our BAKER Academy solving baking problems, subscribe to the BAKERpedia YouTube Channel & follow her on LinkedIn.
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