Burger bun

One of the most underrated elements of the burger is the bun. Whole-wheat burger bun is the best bun for almost any burger. It’s soft and tender with just a little hint of sweetness. Burger buns are made with a basic roll recipe and shaped to produce the round, flat hamburger bun.

Regular buns contain enriched flour, water, yeast, sugar, soybean oil, salt, wheat gluten, potato flour, vinegar, and a dough conditioner.

The quality of burger bun is of the prime importance in multi-chain restaurants, which is affected by many factors from the ingredients to optimum conditions. Because the recipe is relatively simple, the quality of the finished product depends greatly on the characteristics of the flour. In particular, it is important to have good water absorption capacity, while not leaving room for the development of stickiness problems.

There are many types of buns: potato buns, onion rolls, and sesame seeds, pretzel bun and etc. A potato bun made with additional potato flakes, they are sturdy and strong, while at the same time soft and moist and with a slightly sweet flavor. Bun is the classic choice for an American style burger.

While onion roll is made of a soft, slightly sweet dough, containing dried onions throughout which create its signature flavor.

According to some people, they said that the best bun for burger is a brioche bread. A brioche bread is a very 'rich' bread. Brioche bread buns are buttery and eggy and work well in both sweet applications and savory ones. Whereas standard breads can be made from nothing more than water, flour, salt and yeast, a brioche will contain plenty eggs, milk and butter.

There is a renewed passion for making really good burgers. Going beyond chuck or sirloin, restaurants are using very rich blends of meats and so require a bun that is light and fluffy, with delicate crust and just the right bit of resistance.
Burger bun