Home ▸ Our Assortments ▸ Pastry ▸ Brioche buns

Brioche buns

Ingredients: WHEAT flour, water, butterfat (MILK), sugar, baker’s yeast, dextrose, whey permeate (MILK), flavourings (vanilla, natural flavouring (BUTTER) (MILK)), salt, emulsifiers: E471, E482, yeast (inactivated), spices: turmeric, vegetable oil (rapeseed), MILK protein, vegetable protein.

Made in a bakery that also processes nuts, sesame seeds, milk, lupine and soy.

Nutritional values per 100 g
Energy 1205,44 kJ / 288,11 kcal
Fats 4,13 g
- of which saturated 2,21 g
Carbohydrates 53,35 g
- of which sugars6,98 g
Fibre 2,48 g
Protein 7,42 g
Salt 0,99 g

Store in a dry and dark place. Limited shelf life after purchase.
Net weight: 80 gram

Article number: 356336

Contact: Versunie, PO box 247, 1700 AE Heerhugowaard

Hendrickx Spelt Toast

with smoked salmon, avocado smash
and Dutch shrimp

Ingredients:

  • 2 slices of spelt bread
  • 2 slices of smoked salmon
  • 25 g of Dutch shrimp
  • 1 avocado
  • 1 tbsp of lemon juice
  • 1 egg
  • cress
  • chili flakes
  • salt
  1. Heat a frying pan over low heat with a dash of sunflower oil.
  2. Place the bread in the pan and toast until golden brown and crispy on both sides.
  3. Cook the eggs for 5-6 minutes until soft-boiled and rinse them under cold water.
  4. Peel and halve the eggs.
  5. Halve the avocado and remove the pit.
  6. Scoop out the flesh and put it in a bowl.
  7. Add a tablespoon of lemon juice and a pinch of salt and mash with a fork until desired texture.
  8. Spread the avocado smash over the slices of toasted bread.
  9. Top with a slice of smoked salmon, half an egg, and sprinkle the Dutch shrimp on top.
  10. Garnish with cress and season with chili flakes to taste.