Bun, sweet, with dried fruit, uniced

Commercially prepared sweet bun made from yeasted wheat flour, containing added dried fruit, with sugar glaze on the top. Typical ingredients may include wheat flour, soy flour, gluten, sugar, salt, vegetable oil, yeast, amylase, vegetable gum, thiamin, emulsifiers, preservatives and water. Contains added folate and iodised salt. Includes products described as Hot Cross Buns.

Proximates, sugars, fatty acids, vitamins and minerals were derived from a composite sample of glazed fruit buns (Montys bakery - Dutch fruit buns, Tip Top - Fruit Twinkies) purchased in SA (AGAL - 1988 - Sweet and Savoury Biscuits). I, B12 and some fatty acids were derived from a composite sample of 8 purchases of buns (4x bakeries/cake shop and 4x supermarket) in 2000 (2000 Food Comp Program). Cl, Cu, F, Mn, P, S, Se, moisture, ATOC, B2, B6, biotin and pantothenic acid were derived from a composite sample of buns purchased in Adelaide (1993 Cereal Catch up). B1 was imputed to reflect thiamin fortification of bread-making flour. Ash was imputed from iced fruit bun. Folic acid estimated using the approximate flour content of bread and the folic acid content of flour for bread making after taking into account baking losses (200 ug/100 g). Iodine is estimated using the salt content to first estimate the analysed sodium content of the bread, after adjusting for naturally occurring sodium and sodium from food additives (estimated at a total of 16 mg/100 g). The iodine contributed from this salt was then estimated assuming an iodine concentration in the salt of 45 mg per kilogram, assuming a 10% loss on baking. The iodine estimated from iodised salt (approximately 45 mcg/100 g) was then added to the naturally occurring iodine level previously measured in white bread (approximately 3 mcg/100 g) to determine the total iodine content after fortification. Note low sum of proximates - data should be used with caution.