Choose a giant bun if you’re looking for a larger, standalone portion for a school lunchbox. A standard or mini currant bun is a better fit when it’s going alongside other food or you want a smaller portion. Don’t use ‘thick cut’ as a measure for these buns: compare their size and check the ingredients, allergens and storage instructions on each pack.
A giant bun is an option if the currant bun needs to make up a larger part of the lunchbox. Compare it with a standard or mini bun based on the portion your child usually eats, rather than the term ‘thick cut’.
The currant buns described by Jumbo and PLUS contain wheat or gluten and milk ingredients. If your child needs to avoid something or the school has rules about food, the label on the pack you choose matters more than the size.
If you’re shopping for several school days, compare the number of buns in each pack with the lunches you have planned. Check the storage instructions too: PLUS advises freezing its standard currant buns on the day of purchase.
First, decide what portion will fit in the lunchbox. Then check the label for allergens, the type of bread and storage instructions; a larger size doesn’t automatically change these properties.
| What to consider | What to check when buying | Who it matters to |
|---|---|---|
| Portion size | Compare mini, standard and giant sizes; check how many buns are in the pack. | If the currant bun is a snack on its own, I want a portion that’s big enough without leaving lots over. Around 27% of consumers put portion size first. |
| Allergens | Read the current ingredients and allergen information, including any ‘may contain’ statement, and take school rules into account. | If my child needs to avoid an allergen, I need to know whether this particular bun is suitable for their lunchbox. Around 33% of consumers put this check first. |
| Type of bread and fibre | Check the ingredients for wholemeal flour and compare the nutritional information per 100 g if the type of bread is important. | If I want to choose wholemeal bread for a typical school lunch, I won’t judge by the presence of currants or raisins alone. The type of bread is the first consideration for around 20% of consumers. |
| Storage and planning | Match the number of buns to the lunch days and follow the storage and freezing instructions on the pack you choose. | If I’m preparing lunches for several days, I want to avoid having unused buns left over. That’s why around 20% of consumers prioritise planning and shelf life. |
The shop products described are labelled as mini, standard or giant currant buns. That doesn’t tell you how thick a bun or any individual slice might be.
Choose according to the portion you want: giant for a larger bun on its own, or standard or mini when the bun is going alongside other lunch items.
Jumbo and PLUS also list milk ingredients in some of their currant buns. Information about the possible presence of other allergens can also vary between products.
Read the full, current label before packing the bun, and take the school’s rules and your child’s needs into account.
The standard currant buns described by Jumbo and PLUS are made with white wheat flour. The filling doesn’t tell you whether the flour used is wholemeal.
If the type of bread is important, check the product description and ingredients list rather than judging by the colour or filling alone.
The number of buns varies from pack to pack. Freezing instructions for one product don’t necessarily apply to another.
Choose a pack size that suits your planned lunches. PLUS advises freezing its standard currant buns on the day of purchase and using them within one month; follow the instructions on the packaging of other products.
Jumbo describes its standard Raisin and Currant Buns as a pack of six.
PLUS describes standard, mini and giant currant and raisin buns, so you can compare different portion sizes within the range.
ALDI describes its Raisin and Currant Buns as soft wheat buns in a pack of six.
Lidl describes currant buns sold in packs of six and also offers a separate mini variety.
Albert Heijn lists currant buns in its product range, including varieties with different pack sizes and storage requirements.
Not for the buns described here: PLUS, Jumbo and Lidl use sizes such as mini, standard and giant, rather than a standard thickness of slice. Compare the portion your child eats and the information on the pack you choose instead.
That depends on the currant bun you choose and the rules that apply to your child. Jumbo and PLUS list wheat or gluten and milk ingredients in the varieties described; read the current label, including any cross-contamination warnings, before packing the bun.
The standard currant buns described here by Jumbo and PLUS are made with white wheat flour, not wholemeal bread. If you’re specifically looking for wholemeal bread for lunch, check the product description and ingredients: currants or raisins don’t make white bread wholemeal.
Follow the instructions on the pack you buy. PLUS says its standard currant buns can be frozen at home on the day of purchase and used within one month; don’t automatically apply that time limit to another variety.
No, don’t assume so without checking the label. The Netherlands Nutrition Centre explains that iodine is added to baker’s salt, but bakers aren’t required to use it. Check the ingredients list on the currant bun you choose to see which salt is listed.
