Students of the Department of Catering and Hotel Management of the AJK college of Arts and Science claim to having created the biggest burger bun in our country. Weighing 65-kilograms, this burger bun stands at one-feet-and-16- inches tall and it measures three-feet in width. About 35-kgs of maida, 1.750-kg of sugar, 700-gm of salt, 1050-gm of yeast, 21-litres of water, and 1.750-ml of vegetable oil were the ingredients used to create this massive burger bun.
A source from this college shares with us that it took three months of planning and 16-hours to create this burger bun. A team of 47 students and five chefs were involved in its creation. We are told that no additional flavours and ingredients were used. Lettuce, tomato, black oil, peas, red cabbage, olives have been used. Six types of authentic breads of Italy, France, Germany, Britain and US are also on display along with the burger bun.
The event was inaugurated by Ponnusamy, Chairman, Aroma Foods. AJK college of Arts and Science, Secretary Ajithkumar welcomed the guests. Director of AJK college of Arts and Science Bindu Ajith, Dean, Department of Catering and Hotel Management, Prakash, Advisor, Sampath management, staffs and students of the AJK college of Arts and Science actively participated in the event.
A source from this college shares with us that it took three months of planning and 16-hours to create this burger bun. A team of 47 students and five chefs were involved in its creation. We are told that no additional flavours and ingredients were used. Lettuce, tomato, black oil, peas, red cabbage, olives have been used. Six types of authentic breads of Italy, France, Germany, Britain and US are also on display along with the burger bun.
The event was inaugurated by Ponnusamy, Chairman, Aroma Foods. AJK college of Arts and Science, Secretary Ajithkumar welcomed the guests. Director of AJK college of Arts and Science Bindu Ajith, Dean, Department of Catering and Hotel Management, Prakash, Advisor, Sampath management, staffs and students of the AJK college of Arts and Science actively participated in the event.