When choosing a currant bun for your coffee break, look beyond the name: compare the grain ingredients, fibre per 100 g, size of each bun and the allergens listed on the packaging. According to Albert Heijn, the AH Extra lang lekker variant reviewed contains 6.1 g of fibre per 100 g, compared with 2.8 to 3.3 g in the white variants reviewed from Albert Heijn, Jumbo and PLUS. A white bun may suit you better if that’s your preference. Mini buns are handy if you want to pick up smaller individual buns, but they aren’t automatically wholemeal.
You want a currant bun with your coffee and check the grain ingredients and nutritional information. According to Albert Heijn’s product information, the variant reviewed that contains wholemeal wheat and rye flour has 6.1 g of fibre per 100 g; Jumbo lists 2.8 g per 100 g for its white variant reviewed. These figures apply to these products, not to every wholemeal or white currant bun.
You’re looking for a white wheat bun with raisins and currants for a short coffee break. The variants reviewed from Albert Heijn, Jumbo and PLUS offer this style. If fibre matters more to you than the type of grain, compare their nutritional information with that of a variant made with wholemeal flour too.
You want to hand out smaller buns or use a bag over several coffee breaks. Check the number of buns, the weight of each one and the storage instructions. According to PLUS, the mini currant buns reviewed are white wheat buns, so their smaller size doesn’t mean they’re made with wholemeal flour.
Start with the type of grain and fibre per 100 g if these matter to you. Then compare the size of the buns, and check the ingredients and allergens on the packaging of the variant you buy.
| What to consider | What to check when buying | Who is this important to? |
|---|---|---|
| Fibre and type of grain | Check which grains and types of flour are listed in the ingredients, and compare the fibre per 100 g. | If I want a currant bun with more fibre to have with my coffee, I look beyond the name on the bag. For around 42% of consumers, this is the most important consideration. |
| White currant bun | Check whether the product description says it’s a white wheat bun, and look at the size of each bun. | I’d rather choose the familiar white version than select based on a higher fibre content. Around 25% of consumers prioritise this preference. |
| Size and storage | Check the number of buns, the weight of each one and the storage instructions on the packaging. | For a shared break, I want to be able to pick up individual smaller buns, or use a bag over several occasions. This is the deciding factor for around 17% of consumers. |
| Ingredients and allergens | Read the current ingredients list, allergen information and any warnings about the possible presence of allergens. | If I need to avoid certain ingredients, I want to know what’s in this exact pack before I choose. Around 16% of consumers prioritise this check. |
A smaller size doesn’t tell you which grains have been used. PLUS describes its mini currant buns reviewed as white wheat, raisin and currant buns, while Albert Heijn lists both wholemeal wheat flour and wholemeal rye flour for the AH Extra lang lekker variant reviewed.
Read the ingredients list for the variant you choose, and compare the fibre per 100 g as well.
According to the product information reviewed, a portion of AH Extra lang lekker weighs 75 g; the white variants reviewed from Albert Heijn and Jumbo list 65 g per portion. This means that nutritional values per 100 g aren’t the same as nutritional values per bun.
Use the figures per 100 g to compare products, and check the actual weight of each bun if you want to know what’s in one bun.
The product information reviewed from Albert Heijn, Jumbo and PLUS lists cereals containing gluten and milk or milk derivatives; warnings about the possible presence of other allergens vary by product. So a product page you looked at previously is no substitute for checking the packaging you’re buying now.
Before eating, check the current ingredients and allergen information on the exact pack.
Jumbo states on its page for Mini Rozijnen-Krentenbollen Volkoren that this product is no longer part of its online range. So the fact that a page exists doesn’t mean you can order that variant.
Check shortly before buying that the version you want is available.
These brands offer useful options for comparing specific white, mini or wholemeal flour buns. The details below apply only to the products described.
Here, you can compare the white currant bun reviewed with the AH Extra lang lekker variant reviewed, made with wholemeal wheat and rye flour.
The Rozijnen Krentenbollen reviewed are white wheat buns for anyone looking for this style.
The standard and mini currant buns reviewed come in two sizes to compare for a coffee break.
Mini volkoren rozijnenbollen are worth considering if you’re specifically looking for a smaller bun labelled wholemeal.
The Rozijnen-krentenbollen reviewed are an option to include when comparing standard wheat buns.
No, it depends on what matters to you when buying. If you want to compare fibre, Albert Heijn lists 6.1 g per 100 g for the AH Extra lang lekker variant reviewed, made with wholemeal wheat and rye; the white variants reviewed from Albert Heijn, Jumbo and PLUS list 2.8 to 3.3 g per 100 g. Don’t base your choice on that figure alone: check the ingredients and the size of the bun too.
No. The variants reviewed from Albert Heijn, Jumbo and PLUS list cereals containing gluten and milk or milk derivatives. Check the ingredients, allergens and any warnings about the possible presence of allergens on the exact pack.
That depends on the storage instructions for the pack you choose. Before buying, check how many buns it contains and how they should be stored. If you want to freeze them, follow the instructions for that specific product.
For the currant bun you choose, go by the ingredients list rather than making a general assumption about the category. Albert Heijn’s product information reviewed lists iodised salt; the pages reviewed from Jumbo and PLUS use the term ‘bakers’ salt’.
