If you fancy a warm snack made with a currant bun, you can buy a whole bun and halve it yourself. If you want to choose the shape and size of a freshly baked currant bun, a recipe or baking mix gives you that option, but it also takes preparation and time to prove. Baking biscuit dough is a different process: a ready-made currant bun is not biscuit dough.
You want to slice a currant bun and prepare it further, without making dough yourself. PLUS uses halved currant buns in a French toast recipe. The bun doesn't come with a set slice thickness: you choose that when you cut it.
You want to decide how to divide and shape the dough before baking. Albert Heijn's recipe makes individual buns; the In2bake mix described by Jumbo also involves kneading, shaping and proving.
You want to check the type of grain, fibre per 100 g and allergens. Compare the product name, ingredients and nutritional information on the specific pack, rather than treating white and wholemeal as the same variety.
First, decide whether you want to halve an existing bun or shape a new one from dough. Then check the pack for ingredients, nutritional information and any allergens relevant to your choice.
| What to consider | What to check before buying | Who it's important for |
|---|---|---|
| Shaping it yourself | Choose between a recipe and a baking mix; check the shaping, proving and baking steps involved. | If I want to choose the size and shape before baking, I'd rather use dough than a ready-made bun. For around 31% of consumers, having this control over the shape comes first. |
| Halving a bun | Check how many buns are in the pack and the storage instructions; choose where to cut the bun yourself. | For a dish such as French toast, I want to be able to slice a whole bun without making dough first. Around 31% of consumers say convenience is their main priority. |
| Wholemeal and fibre | Read the product name and ingredients; compare fibre on the same basis, for example per 100 g. | I want to know whether I'm buying a wholemeal currant bun and how its nutritional information compares with that of a white variety. This is the main consideration for around 23% of consumers. |
| Allergens and ingredients | Read the current pack, including warnings about possible cross-contamination, and check the type of salt listed. | If ingredients or allergens determine my choice, I want to read the label on that exact pack. For around 15% of consumers, this check comes first. |
The currant buns described by Albert Heijn, Jumbo and PLUS are whole buns. They don't come with a set slice thickness.
If you want to cut the bun, choose the thickness yourself. If you need to decide the shape before baking, look for a recipe or baking mix.
A fibre content doesn't automatically make a white currant bun wholemeal. According to the Netherlands Nutrition Centre, the term ‘wholemeal’ on bread means that it is a wholemeal product.
Check the product name and ingredients, and only compare fibre values when they're based on the same quantity.
Ingredients and allergen information can vary between products and packs. The currant buns described list ingredients including wheat and milk; warnings about possible cross-contamination vary by variety.
Before using the product, read the ingredients and allergen warnings on the pack you're actually buying.
Albert Heijn describes both ready-made raisin and currant buns and a separate recipe for baking currant buns.
Jumbo describes white raisin and currant buns and also provides product information for an In2bake currant bun mix.
PLUS describes white currant buns and uses halved currant buns in a French toast recipe.
Not if you mean a guaranteed slice thickness: the products described by Albert Heijn, Jumbo and PLUS are whole buns. If you want to halve a bun, you choose where to cut it; if you want to choose its shape before baking, use dough or a baking mix.
You can use a ready-made currant bun to make a separate warm snack, but it isn't biscuit dough. For example, PLUS describes a French toast recipe that involves halving the bun and preparing it further.
Check the product name and ingredients if you're specifically looking for a wholemeal currant bun. According to the Netherlands Nutrition Centre, the term ‘wholemeal’ on bread means that it is a wholemeal product. Then compare the fibre values in the nutritional information on the same basis, such as per 100 g.
Don't assume this is the case for every currant bun; check the ingredients of the specific product. The Baker's Salt Use Agreement defines baker's salt as iodised table salt for bakery products, but that definition doesn't mean that every currant bun contains it.
Read the current ingredients and allergen warnings on the pack of the currant buns you've chosen. The varieties described list ingredients including wheat and milk; check each product for any warnings about possible cross-contamination. The Netherlands Food and Consumer Product Safety Authority explains that 14 specified allergens must be clearly listed on labels.
