This Bun Compound is designed with a specific balance of solid fat profiles and melting characteristics to meet the demands of bun, roll, and premium bread production. Functioning as an effective emulsifying agent, it helps retain moisture in baked goods, improving softness, freshness, and overall product stability. Its dough-enhancing properties increase machinability, fermentation performance, and final product volume. By supporting the formation of stable three-dimensional gas cell structures, it contributes to improved crumb texture, dough stability, and higher-quality finished buns. This compound also provides a natural whitening effect on the crumb and enhances hydration capacity, making it ideal for burger buns, hot dog buns, fish buns, sandwich rolls, and similar bakery items. With consistent performance and reliable results, it is well suited for industrial bakeries seeking superior bun quality.