| May 28th — National Burger Day |
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In 1916, Walter Anderson invented the classic hamburger bun we know and love today, his idea being a short and squat bun in the perfect shape to hold a patty. Since then, we've seen plenty of delicious variations, from kaiser rolls to pretzel and onion buns, each adding its own twist to the iconic burger experience.
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Baking A Better Burger Bun |
A hamburger bun is a round, risen bread designed specifically to hold a hamburger patty and the accompanying toppings. The hamburger bun, when sliced in half, makes hamburgers and sandwiches portable and easy foods to eat. Compared to bread, they are: - High in sugar
- High in fat
Bread flour (hard wheat) is usually used for hamburger bun production. This could come from a mixture of 50% winter wheat and 50% spring wheat. Better-quality buns come from a higher concentration of spring wheat, targeting a protein content of 12%.
Water brews and flour brews are commonly used as prior fermentation before dough-making. In water brews, 3% yeast (based on flour weight), 3.5–4.5% sugar (based on flour weight), and salt, are mixed and fermented with a brew buffer for 60–90 min. In flour brews, a proportion of the flour (40-50% of the total), yeast, salt and water are mixed and fermented.
Hamburger buns made with prior fermentation have softer loaf, cleaner cut, better keeping quality, improved flavor and aroma, a more resilient crumb and an improved sheen. See our BAKERpedia page for more information on formulas and processes! |
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Environmental Control for Food Safety & Quality |
Food safety and quality depend heavily on the environment surrounding the finished product. In recent years, food processing facilities have shifted from ventilation designs focused solely on occupant heat stress to systems that prioritize product safety. This change has driven increased air filtration and pressurization.
This webinar explores best practices for meeting evolving food safety requirements through dedicated systems used during the product cooling cycle—the stage when products are exposed 95% of the time. Learn how creating a consistent, “clean room”-like environment can significantly improve food safety. Speakers: Scott Houtz
Webinar length: 60 minutes Cost: Free for Members / $99 Non-Members |
| Hamburger/hotdog buns derive their soft crust and tender crumb character from the higher sugar levels, shortening, yeast, and water they contain.
This course covers the unique process variations for hamburger/hotdog bun production and includes acceptable benchmark range variations regarding formulations, product characteristics, and processing conditions needed. It includes chapters on mixing, dividing, rounding, proofing, moulding, topping, baking, cooling, and packaging. Certificate: Upon passing final test Course length: 2 hours Cost: $50 for Members / $100 Non-Members
Get group pricing for your team of 3 or more members! Email [email protected] for details. |
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"The Hamburger & Hotdog Bun Course was very well structured, detail oriented, and focused on key information. As someone still somewhat new to the baking side of the industry, this helped reinforce concepts I need to know for successful bun production and provided me with information that helped me become more efficient in dough making and understanding the baking process.” — Kayla Finkelstein, Food Technologist J&J Snack Foods |
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Join us for a relaxed and engaging evening on the rooftop deck of Commercial Baking/Avant Food Media in the heart of Kansas City! Whether you’re new to the industry or looking to expand your professional circle, this networking event is the perfect opportunity to build connections in a casual, upbeat setting.
Tuesday, June 10 | 5:00 – 7:00 PM
Register Today |
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The Baking Education Webinar Series Is Renewed For Another Season! |
Like a hit series getting a second season, the Baking Education Webinar Series is back for 2025-26! After a successful run with over 500 attendees between Sept 2024 to June 2025, we’re gearing up for another year of expert insights, industry trends, and practical solutions for commercial bakers. Want to take the (virtual) stage? Submit your topic ideas to be featured as a speaker in the upcoming season! |
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American Society of Baking | 1415 Shelby Street, Suite A | Indianapolis, IN 46203 US
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