Chinese consumers insatiable appetite for ‘muddy buns’ has led Fonterra’s Edgecumbe factory to commission a new butter line to keep up with demand.

The chocolate croissant treat, also called ‘dirty dirty bread’ or ‘zang zang bao’ as they are known in China. is the latest social trend food craze to hit the country.

The factory has had to nearly double its butter sheet line from 4500 metric tonnes to 7000 metric tonnes to keep up with demand from Chinese pastry chefs.

It produces butter in one kilogram sheets to make it convenient for chefs to fold the dough in the bun creation process.

“The bakers love them,” Fonterra Edgecumbe cream plant manager Doug Gerry said.

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