Wholesale burger buns for a business: which bun, how many, and from where
Pick a burger bun by the patty. The catalog has 3 kinds of fresh burger bun: a round 100 g, a round 120 g and a rectangular 140 g — all parve.
Short answer: A burger bar buys buns from a wholesale supplier to businesses, on fixed delivery days. 100 g for a patty up to 180 g, 120 g for a double or large patty, and the 140 g rectangular bun for schnitzel, kebab and sausages. A fresh bun holds for production day plus 3 days — 2–3 deliveries a week.
What to ask the supplier
- Exact weight — and that it stays the same between deliveries. Our spec: up to 10% tolerance.
- Fresh or frozen, and how many days it holds.
- Parve or dairy — essential for a meat restaurant.
- Allergens: gluten, and sesame — in the recipe or as “may contain”.
- Delivery days and order cutoff.
Which bun for which dish
| Bun | Weight / packing | Best for | Sesame |
|---|---|---|---|
| Round 100 g | 100 g | 150–180 g patty | May contain |
| Round 120 g | 120 g | 200 g+ patty, doubles | May contain |
| Rectangular 140 g | 140 g | Schnitzel, kebab, sausages | May contain |
Burger buns in the catalog (3)
Toasting
30 seconds on a hot griddle, cut side down. Toasting forms a layer that stops sauce and juices from soaking the bun.
How many to order
One bun per burger sold, plus 10% spare. 120 burgers a day = 132 buns.
Common questions
Are the buns parve?
Yes — every burger bun is parve and free of animal ingredients per its ingredient list, so they suit a meat restaurant.
Is there a vegan burger bun?
Yes — all three burger buns are vegan by their ingredient lists.