Anyone managing the office supplies
You’re looking for individually portioned snacks that colleagues can help themselves to, so you check the number of buns, storage advice and allergen information on the packaging.
Who is this choice relevant to?
Anyone comparing fibre content
You want to identify a wholemeal option within the currant bun category and compare the fibre content per 100 g, rather than judging by colour.
Anyone looking for a dark cocoa flavour
You want to know whether ‘dark’ really refers to cocoa. If that flavour is what you’re after, it’s important to check the ingredients before choosing currant buns for the tin.
What should you look for when choosing?
First, decide whether you want currant buns or a cocoa snack for the tin. If you’re choosing currant buns, compare the portions, nutritional information and storage instructions on the specific packaging.
| What to consider | What to check when buying | Who is this important to? |
|---|---|---|
| Cocoa flavour | Check the ingredients for cocoa or cocoa mass; don’t assume the flavour from the word ‘dark’ or the colour. | If I specifically want a pronounced cocoa flavour in the tin, the snack I choose needs to deliver it. For around 36% of consumers, matching the flavour is the top priority. |
| Portion size | Compare the number of buns and the weight of each one. Jumbo and PLUS show standard bags of six; Lidl’s giant version contains four 100 g buns. | If colleagues will each take a bun from the tin, I want to know in advance how large the portions are; around 29% of consumers give this the highest priority. |
| Wholemeal and fibre | Check the types of flour and compare the fibre content per 100 g. Albert Heijn lists 6.1 g of fibre per 100 g for the wholemeal version reviewed. | I want to be able to choose within this category based on wholemeal flour and the stated fibre content. For around 21% of consumers, the ingredients matter most. |
| Storage | Read the storage and freezing advice for the product you choose, and keep the current ingredient information to hand. | If the office supplies won’t be used up straight away, I want to know how to store the remaining buns. Around 14% of consumers prioritise managing their supplies. |
Common mistakes
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Assuming ‘dark’ means cocoa is an ingredient
The standard and wholemeal products from Jumbo, PLUS and Albert Heijn reviewed here do not list cocoa. So a dark appearance doesn’t confirm the chocolate flavour you’re after.
Check the ingredients for cocoa or cocoa mass. Only choose a currant bun if a raisin and currant flavour also suits what you have in mind.
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Relying on allergen information from a previous purchase
The versions reviewed list ingredients including wheat or other cereals containing gluten, and milk. Other allergens or possible cross-contamination may also be listed, depending on the product.
Read the label on every new pack and keep the original packaging with the office supplies so colleagues can check the information.
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Assuming every currant bun contains iodine
The Dutch Commodities Act Decree allows iodine to be added via baker’s salt under certain conditions. According to the Netherlands Nutrition Centre, bakers are not required to use baker’s salt.
If the type of salt used matters to you, check the label for baker’s salt or iodised salt, or ask the baker.
Brands and own-label options at a glance
Albert Heijn
The Extra Long Fresh Raisin and Currant Buns reviewed here are a wholemeal option to compare by ingredients.
- Albert Heijn lists wholemeal wheat and rye flour, and 6.1 g of fibre per 100 g.
- The product lists allergens including milk, wheat and rye, and notes possible contact with ingredients including soya, sesame and nuts. Cocoa is not among the listed ingredients.
Jumbo
The standard version reviewed comes in a bag of six raisin and currant buns.
- For this version, Jumbo lists 29.6% raisins, 6.1% currants and 2.8 g of fibre per 100 g.
- It’s a white wheat version with listed allergens including wheat and milk; the ingredients don’t support a cocoa flavour.
PLUS
The products reviewed include a standard bag of six and a longer-lasting pack of eight currant buns.
- PLUS lists 3.3 g of fibre per 100 g for the standard version. For its longer-lasting version, PLUS advises freezing on the day of purchase and using within one month.
- The standard version lists ingredients including wheat, rye, cereals containing gluten, milk and lactose. Check the information on the pack you buy.
Lidl
Mini and giant raisin and currant buns offer different portion sizes to consider for the office tin.
- For the giant version reviewed, Lidl lists butter and a pack of four 100 g buns.
- Check the specific packaging for nutritional and allergen information.
ALDI
The six-pack reviewed contains wheat buns with raisins and currants; ALDI also mentions larger buns.
- The stated pack size of six helps when planning individual office portions.
- Compare nutritional and allergen information using the packaging for the version you choose, rather than relying on the product category.
Related Joybuy products
Related products coming soon.
Frequently asked questions
Does ‘dark’ mean currant buns contain cocoa?
No, the term on its own doesn’t confirm that cocoa is present. The standard and wholemeal products from Jumbo, PLUS and Albert Heijn discussed here don’t list cocoa as an ingredient. If you’re looking for a cocoa flavour, always check the ingredients of the product you buy.
Which allergens should I check for in a shared office tin?
Check the allergen statement on every pack before sharing the buns. The standard products reviewed list wheat or cereals containing gluten, and milk; PLUS also lists rye and lactose. Possible presence of other allergens varies by product.
Can I freeze currant buns for the office supplies?
Follow the freezing advice on the specific packaging. The PLUS longer-lasting version and Albert Heijn wholemeal version reviewed advise freezing on the day of purchase and using within one month. Also read the other storage and defrosting instructions on the label.
Are bakers in the Netherlands required to use iodised baker’s salt?
No. The Commodities Act Decree on the Addition of Micronutrients to Foods, in force in the Netherlands since 14 November 2014, allows iodine to be added to bread, bread substitutes and other bakery products via baker’s salt, up to a maximum of 65 mg of iodine per kg of salt. According to the Netherlands Nutrition Centre, bakers are not required to use this salt. Check the label for the type of salt used, or ask the baker.