이 제품에 대해 글로벌 공급망 인텔리전스 네트워크에 수출업체 245개와 수입업체 217개가 색인되어 있습니다.
1,234건의 공급업체 연계 거래가 상위 20개 국가에 걸쳐 요약되어 있습니다.
현재 프리미엄 공급업체 0개와 카탈로그 항목 0개가 등록되어 있습니다.
도매 샘플 항목: 1건; 산지가 샘플 항목: 1건.
이 페이지 데이터셋의 최신 기준 연도는 2026입니다.
페이지 데이터 최종 업데이트일: 2026-05-01.
핑거 번에 대한 글로벌 공급업체 거래, 수출 활동 및 가격 벤치마크
상위 20개 국가에 걸친 공급업체 연계 거래 1,234건을 분석하고, 월간 단가 벤치마크로 핑거 번의 수출 경쟁력과 소싱 리스크를 추적하세요.
핑거 번 국가별 공급업체 거래 및 수출 모멘텀 전년 대비 변화
핑거 번의 긍정적/부정적 전년 대비 변화를 비교해 성장하는 공급 시장과 약화되는 수출 경로를 식별하세요.
핑거 번의 YoY 변동 상위 국가는 일본 (-85.7%), 스페인 (+81.7%), 우즈베키스탄 (+50.8%)입니다.
핑거 번 국가별 공급업체 거래 및 단가 요약
2025-06 기준으로 핑거 번 국가별 거래 건수와 월간 단가/물량을 비교해 공급업체 및 수출 시장 우선순위를 정하세요.
2025-11 기준, 노출 가능한 핑거 번 거래 단가가 있는 국가는 이탈리아 (8.72 USD / kg), 미국 (7.48 USD / kg), 베트남 (7.01 USD / kg), 스페인 (5.78 USD / kg), 필리핀 (5.04 USD / kg), 외 13개국입니다.
Industry PositionBakery / Ready-to-eat bakery product
Market
Finger bun (also called an iced finger) is a sweet, elongated yeast bun typically topped with icing and often finished with coconut and/or sprinkles, with a well-known consumer presence in Australia, New Zealand, and the United Kingdom. It is generally supplied as a fresh bakery item through domestic bakery and supermarket channels rather than traded globally as a distinct commodity line item. Commercial formulations commonly use globally traded inputs (wheat flour, sugar, dairy/fats, dried fruit) and may include permitted additives for texture, oxidation control, and preservation. Market dynamics are therefore driven more by local bakery capacity, retail execution, and ingredient/energy cost swings than by concentrated farm-origin supply.
Specification
Major VarietiesFruit finger bun (with sultanas/currants), Iced finger (plain bun with icing glaze)
Physical Attributes
Elongated, finger-shaped soft bun
Topped with icing (commonly pink or white)
Often finished with desiccated coconut and/or sprinkles
May include dried fruit in the dough (e.g., sultanas/currants)
Packaging
Retail multi-packs (e.g., 4-pack) for supermarket bakery sales
Single units for bakery cabinet or café sale
ProcessingProducts and recipes are commonly described as suitable for freezing (freeze/thaw handling used to extend usability)
Supply Chain
Value Chain
Ingredient sourcing (flour, sugar, fats, dried fruit) -> dough mixing and kneading -> fermentation/proofing -> portioning and finger shaping -> final proof -> baking -> cooling -> icing application -> optional coconut/sprinkle topping -> packing -> retail distribution
Demand Drivers
Nostalgia-driven snack bakery demand in established markets (notably Australia, New Zealand, United Kingdom)
Convenience retail and in-store bakery availability (single-serve and multipack formats)
Risks
Input Cost Volatility HighFinger bun cost and availability are highly exposed to volatility in globally traded inputs (notably wheat/flour, sugar, vegetable oils/fats, dairy ingredients, and dried fruit) and to energy-related pressures that affect baking and distribution costs. These swings can quickly compress bakery margins and drive rapid retail price changes, especially for high-turnover fresh bakery lines.Use forward buying/contracting for key inputs where feasible, maintain formulation and pack-size flexibility, and monitor international commodity price indices alongside energy and freight cost signals.
Regulatory Compliance MediumCompliance risk is material for allergen declaration (e.g., cereals containing gluten/wheat; potential milk/egg in enriched doughs; sulphites in dried fruit or coconut preparations) and for additive permissions/limits, which vary by market even when aligned to Codex texts. Mislabeling or non-compliant additive use can trigger recalls and border rejections for packaged exports.Maintain market-specific label and specification control referencing Codex labelling and additive standards, and require supplier documentation for allergen presence (including sulphites) and additive identities/levels.
Food Safety MediumPost-bake handling (cooling, icing application, topping) increases exposure to contamination if hygiene controls are weak, and shelf-life decisions (ambient vs frozen distribution) affect quality and spoilage risk management. Variants filled with cream or other high-risk fillings increase time/temperature control requirements.Implement Codex-aligned prerequisite programs and HACCP-based controls focused on post-bake handling hygiene, sanitation, and validated shelf-life/storage instructions.
Sustainability
Palm oil traceability and sustainability expectations where palm-based shortenings are used in icings/fillings
Packaging waste from single-serve and multipack bakery items
FAQ
What is a finger bun (and where is it commonly found)?A finger bun is an elongated sweet bun typically topped with icing and often finished with coconut and/or sprinkles; it is commonly described as a fruit bun in Australia, New Zealand, and the United Kingdom (where it may also be referred to as an iced finger).
Do finger buns commonly contain additives or preservatives in retail products?They can. For example, a supermarket “iced fruit finger bun” ingredient list may declare emulsifiers and preservatives (alongside typical bakery ingredients like flour, sugar, yeast, dried fruit, and icing), and any additive use must comply with the permitted uses and conditions set out in food additive standards such as the Codex GSFA and applicable national regulations.
Which allergens are most relevant to manage and declare for finger buns?Wheat/gluten is typically central because finger buns are wheat-flour buns, and enriched doughs or cross-contact can introduce additional allergens (such as milk, egg, soy, and nuts). Global labelling expectations commonly require clear allergen declaration for major triggers (including cereals containing gluten and milk/egg where present), and dried fruit or coconut ingredients may also involve sulphite considerations depending on the formulation and supplier.