Choose a currant or raisin bun whose size, packaging and storage instructions suit your stall. If you’d also like to offer a distinct cocoa hit, choose the dark chocolate separately, based on its stated cocoa percentage; that percentage tells you nothing about the bun itself. If you open or combine products for sale without their original packaging, make sure customers can access allergen information for the finished product before buying.
Wants to be able to explain a separate chocolate option alongside plain currant buns. Albert Heijn, for example, states the cocoa percentage of its Delicata bar. That information relates to the chocolate, not to a currant bun.
Compares the number of buns per bag and checks the storage instructions for the chosen variety. Jumbo lists packs of regular and mini raisin-and-currant buns; PLUS also gives freezing instructions for a specific eight-pack variety.
Removes buns from their packaging or adds chocolate. According to the Netherlands Food and Consumer Product Safety Authority, consumers must be able to get allergen information for non-prepacked foods.
First decide whether the chocolate will be served separately or become part of a new stall product. This determines what product information you need to keep for the finished item.
Choose this if: you want to offer customers a chocolate option with a stated cocoa percentage alongside a plain bun.
Bear in mind: as soon as you open or combine products for sale without their original packaging, the allergen information must reflect what you’re actually offering.
Choose this if: you mainly want to offer an additional bread product and will leave the packaging intact.
Bear in mind: a plain currant bun won’t automatically give you the chocolate hit you’re looking for.
| What to consider | What to check when buying | Who it matters to |
|---|---|---|
| Cocoa hit | Check the cocoa percentage and ingredients of the specific chocolate. The percentage on a separate bar does not describe the currant bun. | If I want to offer a clear chocolate option, I need to be able to say which chocolate I use. Around 40% of consumers put that cocoa hit first. |
| Packaging and storage | Compare the size, number per bag, date and storage instructions for the variety you choose. For its specific eight-pack variety, PLUS says to freeze it on the day of purchase. | When buying stock for a stall, I want to be able to plan portions and reserve supplies. Around 30% of consumers prioritise this when choosing stock. |
| Allergen information | Check the labels on both the bun and the chocolate, and record what’s in the finished product if you combine them. | When selling products individually, I want to be able to answer questions about allergens before someone buys. This is the top priority for around 30% of consumers. |
A cocoa percentage on separate chocolate doesn’t prove that a currant bun contains chocolate, or tell you what a combined stall product will taste like.
Choose the bun and chocolate as separate products, or ask for the label or product specification of a ready-made variety before finalising your menu description.
PLUS’s instruction to freeze its product on the day of purchase applies to its specific eight-pack variety. Other varieties may have different guidance.
When your stock arrives, check the date and storage instructions on every pack you’ve chosen, and plan stock levels for each variety.
According to the Netherlands Food and Consumer Product Safety Authority, allergen information for the product on offer must be available before purchase when it’s sold without its original packaging.
Keep the labels for all ingredients you use, keep the information for each finished product up to date, and make it clear at your stall where customers can find it.
According to the Netherlands Nutrition Centre, bakers aren’t required to use baker’s salt. So you can’t tell which type of salt a particular bun contains from this alone.
Check the label or ask the supplier which type of salt is used before making any claims about it.
Worth considering for currant and raisin buns alongside separately sold dark chocolate.
Worth considering for regular and mini raisin-and-currant buns.
Worth considering for currant buns in different bag sizes.
Worth considering for raisin-and-currant buns and larger raisin buns.
Worth considering for currant buns and mini raisin-and-currant buns.
These Joybuy products are chocolate bars you could consider serving separately alongside currant buns. They aren’t currant buns: choose the bun, portion and any preparation method separately, and check the information for the final product you’re offering.
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A separate chocolate option if you want to offer a stated cocoa percentage alongside currant buns.
100 g bar with 85% cocoa according to the product name. Before combining it with a bun, check the current ingredients and allergen information for both products.
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A separate chocolate option if the stated cocoa percentage is a factor in your buying decision.
100 g bar with 78% cocoa according to the product name. If you’re creating a combined stall product, record the ingredients you use and check the current allergen information.
Check whether the bun’s own label lists chocolate and a cocoa percentage. A percentage on a separate bar describes only that chocolate; don’t present a combination you’ve put together yourself as a ready-made chocolate currant bun.
Follow the instructions for the variety you’ve bought. For its specific eight-pack variety, PLUS says to freeze it on the day of purchase and use it within one month. Don’t apply those time limits to other buns without checking their labels.
According to the Netherlands Food and Consumer Product Safety Authority, customers must be able to get information about allergens in the product on offer before buying when it’s sold without its original packaging. If you combine a bun and chocolate, use the current information for both ingredients and make it clear at your stall where customers can find it.
No, there’s no general legal requirement: the Netherlands Nutrition Centre says bakers aren’t required to use baker’s salt. To find out which type of salt a particular currant bun contains, check the label or ask the supplier.
