Multigrain Bun Product Image

Multigrain Bun

Product Code: OK820

Made from a wholesome blend of white and whole wheat flours, rye, barley and oat flakes, millet, oat bran, flax and sunflower seeds. With their delicate sprinkling of seeds and grains on top of a dark golden crust, these rolls are a popular choice for those who want to add some wholesome goodness to their meal-planning. Trans fat free. Sustainably made from wholesome ingredients.

Handling Methods Ingredients Nutritional

Water, Wheat Flour, Whole Wheat Flour, Seed Base (Flax Seeds, Rye Flakes, Barley Flakes, Millet, Oat Flakes, Sunflower Seeds, Oat Bran, Corn Meal), Yeast, Wheat Gluten, Sugar, Canola Oil, Salt, Soy Lecithin, Improver (Wheat Flour, Ascorbic Acid, Xylanase, Lipase, Soya Oil, Amylase)

Nutritional Facts Amounts Per 1 Bun Baked (61g) % Daily Value
Calories 220
+ Trans

Carbohydrate 37g 12%
Fibre 5g 16%
Sugars 3g 3%
Protein 9g
Cholesterol 0mg
Sodium 410mg 18%
Potassium 175mg 4%
Calcium 20mg 2%
Iron 2.5mg 14%

1. Breakout & Thaw

Break product out onto flat baking pans lined with parchment paper. Space 12 buns (3 x 4) on baking sheet. Remember to keep belt mark of bun down. Cover rig and put in retarder or cooler overnight to thaw.

2. Morning

Immediately remove rig from retarder or cooler, then roll each bun in multigrain topping. Put into proofer or keep plastic cover on if floor proofing product until space is available in proofer. Proof until product is about 2 – 3 times its original size. This should take approximately 60 minutes.

TOPPING: Multigrain

3. Bake Time


Bake multigrain buns at 350 – 400˚F for 15 – 20 minutes. When bake cycle is complete, remove from oven and let product completely cool before packaging.

*Times and temperatures are a guideline only, specific shop conditions & equipment may vary results.

Product Handling

Your Okanagan Frozen Dough is made with the best ingredients by the best people. Here’s how to finish the job with the best results.