Perishable Pundit
  Home | About | Archives | Sponsorship | Contact Us | Submit / Suggest
  Bakery rss  
   BUNdamental Checkpoints For Quality Hamburger Buns
by AIB International
Posted: Wednesday, January 24, 2018 at 3:25PM EST

In our mind, a hamburger’s claim to fame has always been the bun. There are many desirable characteristics for producing traditional hamburger buns: the bun should be round, averaging 3.5 x 5 inches in diameter, have a reddish or nutty brown crust color with no white spots on the bottom, and have no blisters on the top crust. But brush all those physical attributes aside, because what really makes a quality hamburger bun is found in the baking science knowledge you need from AIB’s Hamburger Buns Online. That’s where product troubleshooting tips really happen.

Hamburger Buns Online is a specialized introduction to the unique product characteristics of hamburger and hot dog buns. Like all AIB’s online baking courses, you'll be transported from your production facility into a learning environment. This course covers:

  • Formulations
  • Product characteristics
  • Processing conditions

To read the rest of the story, please go to: AIB International

print article
Print Article
send article
Send Article
Share Article
Share Article

Bakery Dairy Deli Floral  Meat & Poultry Produce Seafood Retail & Foodsvc
 Galaxy Desserts  Lowe Refrigeration  Rustic Crust  Rubschlager  Produce Business uk  

mail to friend

Got News? Send your latest press releases and announcements to