Choose a currant bun made with wholemeal flour if the type of grain and fibre content matter most to you. Or go for a white one if you prefer a soft, familiar texture. A mix isn’t automatically wholemeal. If you live alone, buy an amount you can eat in time or freeze according to the label, and compare your chosen options per 100 g.
If you regularly have a currant bun for breakfast or lunch, you can compare the types of flour used and the fibre content per 100 g. A brown wrapper alone doesn’t tell you whether a bun is made entirely with wholemeal flour.
If you like the light texture of a white currant bun, don’t rely on the product name alone when considering a wholemeal or mixed option. The ingredients list and nutrition information can help you see exactly what you’re comparing.
If you only eat one bun at a time, the number of buns in a bag and the storage instructions matter. If you’re buying a larger pack, check whether you can freeze the remaining buns according to the label.
First decide which type of grain and texture you prefer, then choose a pack size that suits how much you can get through.
| What to consider | What to check when buying | Who it matters to |
|---|---|---|
| Type of grain and fibre | Check whether wholemeal flour is listed among the ingredients and compare fibre per 100 g. A mix of white flour and wholemeal flour isn’t the same as a fully wholemeal bun. | If I eat currant buns regularly, I want to know which type of grain they contain rather than judging by their colour. This is the most important factor for around 40% of consumers. |
| Portions and storage | Count the buns in each bag and follow the storage and freezing instructions for your chosen option. | I usually eat one bun at a time and want to be able to store the rest without leaving them to go stale. That’s why around 30% of consumers prioritise portion size. |
| Where to shop and the label | Check whether you can buy the option in store, and read the up-to-date ingredients and allergen information on the pack. | If I shop at the same place every week, I want to be able to choose a suitable bun and know exactly what it contains. This is the main consideration for around 30% of consumers. |
Currant buns can contain white flour, wholemeal flour or a combination of the two. The white PLUS currant bun we looked at lists wheat flour as its first ingredient.
If the type of grain is important to you, read the ingredients list and compare the fibre content per 100 g.
A bag containing several buns can be impractical if you’re shopping for one and can’t eat or store them in time.
Choose a pack size that suits you, or check before buying whether you can freeze your chosen option according to the pack instructions.
Allergens vary from one recipe to another. The name ‘currant bun’ doesn’t tell you which ingredients a particular option contains.
If you have a food allergy, check the current allergen information on the exact pack you’re buying and eating.
According to the Voedingscentrum, bakers aren’t required to use baker’s salt. So you can’t tell whether a bun contains it just from the product type.
Check the ingredients list for baker’s salt, or ask the baker which type of salt they use.
The currant bun and muesli bun range includes a variety of product types and pack sizes.
PLUS lists standard currant buns in packs of 6, as well as a longer-life option in a pack of 8.
ALDI lists wheat buns with raisins and currants in packs of 6.
Lidl lists currant buns in packs of 6, available to buy in store.
Compare the ingredients list and nutrition information per 100 g, including the fibre content. According to the Voedingscentrum, wholegrain products are made from the entire grain. So check that the bun you choose really contains wholemeal flour rather than judging by its colour or name.
Yes, if the storage advice for your chosen option allows it. PLUS says you can freeze the currant buns described on the day you buy them and use them within one month. For other options, follow the instructions on the pack.
Read the up-to-date allergen information on the exact pack before buying and eating the product. The PLUS options described list wheat, rye and milk, among other ingredients, and also mention possible other allergens. Don’t assume the same information applies to a different currant bun without checking.
No. You can’t assume that every currant bun contains it: according to the Voedingscentrum, bakers aren’t required to use baker’s salt. Check the ingredients list on the pack you’ve chosen, or ask the baker.
