Who are these options for?

Households keeping an eye on fibre

You want currant buns for brunch, but first you check the type of flour and fibre content on the label or in the recipe. The Netherlands Nutrition Centre lists wholegrain products as foods that contain fibre.

Hosts who want to serve quickly

You’re looking for buns that can go straight on the table on Mother’s Day. In that case, the number of buns, the date and the storage advice on the pack are practical things to check.

Households checking ingredients

You’re also buying for guests and want to know in advance which ingredients and allergens are in the currant buns or recipe you choose. Check the information for that specific product or recipe.

What should you look for when choosing?

Packaged currant buns

Choose these if: you want to serve buns on Mother’s Day without having to prepare them.

The trade-off: a currant bun isn’t automatically wholemeal; check the type of flour and fibre content on the pack you choose.

Homemade wholemeal currant buns

Choose these if: you want to decide on the ingredients and portion sizes yourself.

The trade-off: Albert Heijn Allerhande’s wholemeal recipe requires time for preparation and baking, as well as time to prove.

Wholemeal rolls

Choose these if: a wholemeal roll matters more to you than currants and raisins.

The trade-off: a standard wholemeal roll doesn’t have the same character as a currant bun.

First decide whether currants and raisins, convenience or baking from scratch matters most. Then compare the nutritional information and ingredients of the options that fit your priorities.

What to consider What to check Who it matters to most
Wholemeal and fibre Check the type of flour and compare fibre per 100 g; only use per-portion figures if the portion size is clear. For brunch, I want to know whether the bun is wholemeal and how much fibre it contains. This fibre-conscious choice is the top priority for around 42% of consumers.
Ready to serve Check the number of buns, the date and the storage advice on the pack. If the table needs to be laid quickly on Mother’s Day morning, I want buns I can serve without baking. Convenience is the main priority for around 25% of consumers.
Ingredients and allergens Read the current ingredients list and allergen information for the pack you choose or the exact recipe you plan to make. When serving guests, I want to be able to check in advance what’s in their bun. This is the most important consideration for around 17% of consumers.
Baking from scratch Allow time for preparation and proving, and check which ingredients the recipe calls for. I want to make the currant buns myself and choose the ingredients and portions, even if that means preparing in advance. Baking from scratch is the first choice for around 16% of consumers.

Common mistakes

  • Assuming a currant bun is wholemeal

    Jumbo describes its Raisin Currant Buns as white wheat rolls and lists 2,8 g of fibre per 100 g. Currants and raisins in a product name don’t tell you what type of flour has been used.

    Check the type of flour on the current label and compare fibre values using the same unit.

  • Assuming every pack contains baker’s salt

    General information from the Netherlands Food and Consumer Product Safety Authority about baker’s salt doesn’t tell you which ingredients are in a specific currant bun.

    Check the ingredients list for the exact product before making any claims about baker’s salt or iodine in that bun.

  • Treating an old product listing as an option you can buy

    A wholemeal variety that was listed previously may not be available when you do your shopping. Jumbo’s product page for Mini Raisin Currant Buns – Wholemeal says they’re no longer part of its online range.

    Check which products are available shortly before brunch and, if necessary, have another option in mind.

  • Guessing allergens from the product category

    Packaged currant buns and a recipe for baking your own may contain different ingredients. For example, Albert Heijn Allerhande’s wholemeal recipe uses milk, butter and egg.

    If you’re serving guests, check the allergen information on the pack you choose or the ingredients in the recipe you’re actually making.

Brands worth comparing

Jumbo

A useful reference for comparing packaged raisin currant buns with wholemeal rolls sold separately.

  • For its Raisin Currant Buns, Jumbo lists the type of flour and fibre per 100 g; a fibre value per 100 g is also given for its Wholemeal Rolls.
  • The Wholemeal Rolls aren’t currant buns, so don’t compare them as if only their nutritional values were different.

Albert Heijn

A useful reference for households weighing up packaged currant buns against homemade wholemeal currant buns.

  • Albert Heijn Allerhande’s recipe uses wholemeal wheat flour and gives nutritional information per portion.
  • A recipe doesn’t tell you the ingredients or nutritional values of a separately packaged shop-bought product.

Joybuy products for this choice

Wholemeal flour, raisins, currants and dried yeast are useful ingredients for making your own buns.

Frequently asked questions

Is every currant bun wholemeal?

No. Jumbo describes its Raisin Currant Buns as white wheat rolls. If you want a wholemeal option, check the type of flour used in the exact product you’re buying; the name currant bun isn’t enough.

How do I compare the fibre in currant buns and wholemeal rolls?

Compare fibre values per 100 g. If a value is given per portion, first check how much that portion weighs; otherwise, you may be comparing different amounts of bread.

Does information about baker’s salt mean every currant bun contains iodine?

No, you can’t draw that conclusion about every currant bun. General information from the Netherlands Food and Consumer Product Safety Authority about baker’s salt doesn’t describe the ingredients in an individual pack. Check the current label for that information.

How should I store packaged currant buns until brunch?

Follow the date and storage advice on the pack you buy. For its Raisin Currant Buns, Jumbo recommends storing them in a cool, dry place away from light; don’t assume the same advice applies to another variety.