Bun sweet, with dried fruit, iced (finger bun)

Commercially prepared sweet bun based on yeasted wheat flour dough and containing added dried fruit, topped with sugar based icing. Typical ingredients include bread making flour, dried fruit, sugar, fats, yeast, salt, spice, gums, water and leavening. Contains added folate and iodised salt. Includes products described as Finger Buns.

Fibre, ACAR, BCAR, B1, B2, B3, retinol and vitamin C were derived from a composite sample of iced fruit buns (1x Hot n Fresh finger buns, 3x No Brand iced finger buns, 2x Finger buns and 1x Gibbs iced finger buns) purchased in SA (AGAL - 1988 - Bread and Sweet Cereal Products). Proximates, sugars, fatty acids and some vitamins and minerals were derived from a composite sample of 7 types of finger buns purchased in Sydney (UNSW - 1989 - Cakes and Pastries). 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 based from white bread. Note: low sum of proximates - values should be used with caution. 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.