CHARCOAL BURGER BUN 10

CODE - B12505

SwissBake® Charcoal Burger Bun 10% is a professionally formulated concentrate enriched with natural vegetable carbon; it delivers a uniform charcoal colour while maintaining excellent dough strength, ...Read More

• Contains naturally derived carbon.
• Improves dough strength & handling.
• Stable fermentation & proofing control.
• Imparts a soft crumb with good volume.

USAGE : A concentrate for charcoal buns.

DOSAGE : 10%

Available Pack Sizes :

1 KG BAG

1 KG BAG

PRODUCT
DESCRIPTION
RECIPE
COST CALCULATOR
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Description

SwissBake® Charcoal Burger Bun 10 is a specialized concentrate for professional kitchens, foodservice operations and commercial bakeries to produce charcoal-infused burger buns. The formulation supports controlled fermentation and predictable proofing, resulting in soft, evenly aerated buns with good volume and symmetry. Designed for high-efficiency bakery environments, the mix performs reliably across varying batch sizes and production conditions.

SwissBake® Charcoal Burger Bun 10 is well suited for burger buns, gourmet sandwich buns, and contemporary foodservice concepts where appearance, texture, and consistency matter.

Key Ingredients

Refined Wheat Flour, Malted Wheat Flour, Emulsifiers, Natural Food Colour [Vegetable Carbon].

Recipe

Ingredients	Quantity (gm)	Quantity (%)
CHARCOAL BURGER BUN 10%-B12505	100 gm	10%
REFINED WHEAT FLOUR	900 gm	90%
WATER	550 gm	55.00%
SUGAR	80 gm	8%
DRY YEAST	20 gm	2%
SALT	20 gm	2%

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Method

Place all ingredients into the mixing bowl of a spiral mixer. Mix for 4 minutes at slow speed, followed by 6 minutes at fast speed, until a well-developed, smooth dough is achieved. Ensure the final dough temperature is maintained between 26°C to 28°C. Allow bulk fermentation for 15–20 minutes. Scale and round the dough into 60g / 80g / 100g portions, as required. Allow the dough to final proof for 35–40 minutes at 32°C and 75% relative humidity. Bake at 280°C to 260°C for approximately 4–6 minutes, or until evenly baked with proper volume and colour development.