Norwegian school bun with custard

The vegan school bun has a fantastic moist crumb and sweet vanilla taste. It is based on our two vegan premixes: Vegan Soft Dough and Vegan Custard. We have combined the two vegan premixes to create a tasteful vegan school bun in a simple method. The vegan premixes can be used alone or mixed for a nice moist school bun and many more inspiring recipies.

 

RECIPE

NORWEGIAN SCHOOL BUN WITH CUSTARD

SOFT DOUGH

675 g CREDI® Soft Dough Conc. Vegan

3,000 g Wheat flour
450 g Sugar
375 g Vegetable oil
200 g Yeast
1,800 g Water

 

CUSTARD

1,000 g CREDI® Custard Vegan
3,000 g Water

 

Contact us for more information og vegan inspiration.

 

 

 

 

Nowegian cake

We bring our knowledge to your business 

 

With 90 years og invaluable expertise and know-how. We bring our knowledge to your business. To us, providing tailor-made quality solutions at fair, transparent prices, on time – every time! – is not just a promise; it’s our tradition. Our true strength lies in our innovative solutions driven by our passionate people - the heart of Credin.

 

 

Read more about industrial solutions here

Let’s create tailor-made solutions together

 

At Credin, we are driven by our passion for developing outstanding tailor-made bakery and pastry solutions!

 

•  Over 90 years of experience and know-how
•  Close and direct partnership with our specialist team
•  Agile development process
•  Awarded AA grade in BRCGS Audit (unannounced)

•  Innovative tailor-made solutions for the bakery industry
•  A part of the Orkla Food Ingredients division (OFI)

 

 

Read more about us here

 

Contact us