Which option is right for you?

Caterers looking to serve sourdough

Would you like to offer a product made with rye sourdough at breakfast or lunch, and would crispbread work instead of round rusks? Wasa and Leksands offer products described as sourdough crispbread.

Organisers planning a traditional rusk buffet

Do guests expect familiar, round rusks for topped portions, and is sourdough not essential? Bolletje Echte Beschuit suits this style of product and, according to the manufacturer, contains egg.

Caterers managing service and allergen information

At an open buffet, allergen information must be available to guests. If individually wrapped portions would work better, Bolletje Echte Beschuit Mono is individually wrapped, according to the manufacturer. Check the product information for this option too.

What should you consider when choosing?

First, decide whether the product format suits your buffet. Then check the allergen information and serving arrangements, and compare nutritional information on a per-portion basis.

What to consider What to check Who it matters to
Product format Check whether the product is sold as rusks or crispbread, and try it with the intended topping to see how it looks when served. If I want to offer guests light, round rusks, I don’t want to accidentally choose a sturdy cracker instead. For around 25% of consumers, product format comes first.
Allergens Use the latest product information and, when serving food unpackaged, tell guests which allergens are present. Specify which cereals containing gluten are included too. When I organise an open buffet, I want to be able to clearly tell guests in advance what is in both the product and the topping. Around 31% of consumers give this check top priority.
Serving arrangements Check whether your chosen product is supplied loose or individually wrapped, and whether the required quantities and delivery date are available. If portions are handed out individually, the packaging needs to suit the way you serve them. For around 25% of consumers, serving arrangements are the main consideration.
Nutritional information per portion Compare fibre on a like-for-like basis, such as per 100 g, and check how many grams you’ll actually serve per portion. If I want to compare the nutritional information for two crispbread options, I need to know the portion sizes as well as the values per 100 g. For around 19% of consumers, nutritional profile matters most.

Common mistakes

  • Assuming sourdough is a type of traditional rusk

    Wasa Zuurdesem Rogge and Leksands Zuurdesem are sold as crispbread. This is a different product format from light, round rusks.

    Clearly name the type of product in your buffet description, and try it with the intended topping beforehand to check that the presentation works.

  • Assuming a product is gluten-free because it contains sourdough

    The sourdough crispbread products mentioned contain cereals with gluten. Sourdough is therefore no indication that these products are gluten-free.

    Check the latest label for the product you’ve chosen. If you need a gluten-free option, choose a separate product whose gluten-free status has been explicitly confirmed.

  • Setting out an open buffet without allergen information

    According to the Netherlands Food and Consumer Product Safety Authority, customers must be able to obtain information about 14 allergens when food is sold unpackaged.

    Before service, establish which allergens are present in both the base and the topping, and make this information available to guests.

  • Assuming the baker’s salt contains iodine

    The agreement on baker’s salt, published by the Ministry of Health, Welfare and Sport in 2008, encourages the use of iodised salt in bread and bread substitutes. According to Brood.net Professionals, its use is not a legal requirement.

    If the type of salt used is a purchasing requirement, check the ingredients list or ask your supplier for a product specification.

Brands to consider

Wasa

Wasa Zuurdesem Rogge is an option for conference buffets where rye sourdough and crispbread are a good fit.

  • Albert Heijn describes it as crispbread made with wholegrain rye and rye sourdough. The product information consulted lists 19 g of fibre per 100 g.
  • The product contains cereals with gluten, including rye and barley. Check the latest packaging for information about other allergens too.

Leksands

Leksands offers sourdough crispbread for buffets where traditional rusks aren’t essential.

  • The PLUS product information consulted lists 21 g of fibre per 100 g for the sourdough variety.
  • The variety described contains rye, wheat and barley. Check the allergen information for your chosen product when ordering.

Bolletje

Bolletje Echte Beschuit is a classic rusk option; according to the manufacturer, the Mono variety is individually wrapped.

  • The round shape suits a buffet where guests expect traditional rusks.
  • Bolletje lists egg as an ingredient in Echte Beschuit and does not describe this variety as a sourdough product. According to the manufacturer, Echte Beschuit Mono is not available in supermarkets.

Related Joybuy products

Related products will be available soon.

Frequently asked questions

Is sourdough crispbread the same as rusks?

No. Wasa and Leksands sell the sourdough products mentioned as crispbread, while Bolletje Echte Beschuit is sold as rusks. Choose the format your guests expect and check that it works with the topping.

Is the sourdough crispbread mentioned gluten-free?

No. Wasa Zuurdesem Rogge contains rye and barley, among other ingredients; the Leksands variety mentioned contains rye, wheat and barley. If you’re catering for a specific dietary requirement, always check the latest information for the product you’re serving.

What allergen information is needed for an unpackaged conference buffet?

According to the Netherlands Food and Consumer Product Safety Authority, customers must be able to obtain information about 14 allergens when food is offered unpackaged. Include both the rusks or crispbread you’ve chosen and the topping, and specify which cereals with gluten are present.

Can I assume that rusks contain iodised baker’s salt?

No, don’t assume a particular type of salt is used without a product specification. The 2008 agreement on baker’s salt from the Ministry of Health, Welfare and Sport encourages the use of iodised salt in bread and bread substitutes; Brood.net Professionals states that its use is not a legal requirement. Check the ingredients list or ask your supplier for a specification if this matters for your purchasing requirements.