Baking Buns and Rolls: A Guide to Product Development
The global bakery market continues to expand, with buns and rolls remaining staple products for both retail and foodservice sectors. As consumer preferences shift toward healthier, clean-label, and artisan-style options, commercial bakers face the challenge of maintaining high-quality texture, flavor, and shelf life while adapting to these trends.
For bakers seeking to enhance their production capabilities while meeting evolving consumer demands, this pocket guide serves as a valuable reference for mastering bun and roll manufacturing while ensuring efficiency and product excellence in a competitive market.
Formulating Buns and Rolls
Buns are the most popular type of bread served at Quick Service Restaurants (QSR) because they are versatile and portable. The consumption of hamburger buns surges during the summer months due to cookouts and road trips.
Bun and bread roll producers are now more focused on targeting premium-type hamburger buns made out of whole grain dough and indulgent ingredients like butter and eggs. Being creative but also offering cost-effective alternatives has become a priority now. Furthermore, ensuring a clean label and cost affordable hamburger bun is essential for this market.
A Guide to Baking Buns and Rolls
Get the ultimate resource on cookies and download our free Pocket Guide! Topics in this eBook include:
- The bun and roll varieties
- Formulation principles
- Key ingredients and their functions
- Dough processing
- Troubleshooting tips
