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Looking for bun glazing process steps and flow chart and ingredients source

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Ashfaq Hussain

    Grade - MIFSQN

  • IFSQN Member
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  • Pakistan
  • Gender:Male
  • Location:Panjab, Lahore
  • Interests:Food safety and Quality.
    HACCP/ PRP & oPRP.
    Pest management and chemical handling.
    Operation and supply chain.

Posted 17 March 2023 - 07:02 AM

Hi everyone,
Can you share your making bun/ bread shiner process steps and flow chart along with ingredients source (Halal and Food Safety).
We are planning to make a bakery plant and application on buns, it will be treated as a separate buns glaze making section.
The basic ingredients are; water rapeseed oil, vegetable protein, matoextrain, dextrose and starch.
We are looking for your kind support for your experience and guidance.
Ashfaq Hussain
Hi everyone,

Sayed M Naim Khalid

    Grade - MIFSQN

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  • United States
    United States

Posted 17 March 2023 - 03:52 PM

You may use the doughnut manufacturing process. Here is an example: http://www.madehow.c...5/Doughnut.html


But you may need to understand your facilities capacity. Will you be using manual glazer or a machine? What kind of fryer you have? Do you use conveyor belts that can carry fried (hot) product to be glazed? 

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Also tagged with one or more of these keywords: Halal, Food Safety, new process, micro control, HACCP

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