Burger Bun – 80g

The Burger Bun is a premium bakery bun designed for professional kitchens and foodservice operations that require consistency and performance. Made with carefully selected ingredients, it delivers a light, fluffy crumb and a smooth, golden crust that holds structure without overpowering fillings.

Ideal for gourmet burgers, classic burgers, and premium sandwiches, its 80 g format offers the perfect balance between bread and filling, ensuring excellent sauce absorption and clean handling. A high-performing burger bun providing uniform size, strong visual appeal, and reliable quality across restaurants, hotels, and fast-casual concepts.

Advantages of this product

Ready to serve: Being a bread frozen, It just needs to be heated in the oven before serving, saving time and effort in the kitchen.
Versatility in the kitchen: Perfect for sandwiches, toast, bruschetta or as an accompaniment to soups and salads.
Efficient and practical: Ideal for companies bakery, restaurants and catering that seek quality and efficiency in their operation.

Product Details

6 months at -18 °C
30 min at room temperature
80g per unit
2 days at room temperature
3-5 min at 180°C
60 units per box

100% European
Ready to serve

Additional Product Information

Ingredients include refined wheat flour, water, yeast, sugar and salt, blended with a touch of vegetable oil or butter to achieve its soft, fluffy texture and delicate flavour. Carefully baked to a golden finish, this classic white burger bun delivers a light yet sturdy structure, making it the perfect base for burgers, sandwiches and a variety of savoury creations.

For best results, lightly toast the cut sides of the bun on a hot skillet or grill for 1–2 minutes until golden. This enhances flavour and creates a slight barrier that helps prevent sauces from soaking into the crumb. Warm the bun briefly before assembling to maintain its softness, and pair it with freshly grilled patties, crisp vegetables and your favourite sauces for a perfectly balanced burger experience.