Hamburger Bun

The Hamburger Bun is a soft bread roll. By adding meat, lettuce, tomato and condiments to the sliced in half bun, you get a “hamburger”. The first person to serve a hamburger on a bun was most likely Oscar Weber Bilby, who served a ground meat patty on buns baked by his wife, but they were more similar to a roll and not necessarily a true Hamburger Bun. It is generally accepted that the modern Hamburger Bun was invented in 1916 by a cook named Walter Anderson. He is credited with creating the modern grill. Hamburger Buns are designed to be round yet flat. They are typically wider than they are tall, and can therefore more easily hold the hamburger patty and toppings, without adding too much extra height.

Puratos ingredients to create Hamburger Bun

Volumat Fd

Volumat is packed into a 25kg bag. Volumat is a quality improver used to produce any yeast raised goods from scratch. Usage rate is at 1% - 2% on Flour weight.

Sweety 15% Premix

Sweety 15% Premix is packed in a 25kg Box and comes in the form of a paste. This mix can be used to Produce soft rolls with a longer shelf life, sweet dough products, a variety of Danish pastries and Croissants.

Fairglen 15% Premix

Fairglen 15% Premix is packed in a 25kg Bag and comes in the form of a powder. This mix can be used to Produce soft rolls with a longer shelf life, sweet dough products, a variety of Danish pastries and Croissants.

Industrial Soft Roll

Industrial Soft Roll 15% is available in a 25kg bag. The product will give you a roll that can last 6 - 7 days in the right conditions, in a sealed packet at room temperature.

S500

As the longest-established and best-known bread improver, S500 has evolved to address all your daily challenges. Whether you are concerned about baking appealing bread, maintaining quality in all conditions or meeting the growing demand for healthy snacks on the go, the S500 range has it covered.