For Sinterklaas Eve, it’s better to serve two different types of crispbread than to look for one compromise to suit everyone. For example, pair a simple wholegrain rye variety with a thinner crispbread or one made with several grains. Check the ingredients on each pack if you specifically want to combine white and wholegrain varieties: a light colour or thin shape doesn’t tell you which types of flour have been used. When choosing, remember to take your guests’ allergies into account.
If not everyone likes the same texture or grain flavour, you can pair a wholegrain rye variety with a thinner option or a crispbread made with several grains. That way, guests can choose what they’d like with their toppings.
Compare the ingredients and fibre per 100 g on a like-for-like basis. Wasa lists 20 g of fibre per 100 g for its Wholegrain variety; Bolletje lists 14 g per 100 g for its wholegrain crispbread. These figures don’t predict which flavour your guests will prefer.
Check the current label on every variety before serving. The products mentioned contain rye, wheat, barley or sesame, among other ingredients; some varieties may also carry a warning about possible traces.
First, choose two varieties that differ enough in their grains and texture. Then compare the nutritional information on a like-for-like basis and check the relevant allergens for each guest.
| What to consider | What to check when buying | Who it matters to |
|---|---|---|
| Flavour and texture | Compare the grains, thickness and any seeds; thin crispbread isn’t automatically white crispbread. | If guests enjoy different flavours and textures, I don’t want to serve one strongly flavoured variety for everyone. Around 36% of consumers put this first. |
| Wholegrains and fibre | Check which flours have been used and compare the fibre per 100 g shown on the label. | Anyone looking for a wholegrain variety will want to base that choice on the ingredients and comparable nutritional information. This is the most important factor for around 29% of consumers. |
| Allergens | Check both the ingredients and the information about possible traces on the current packaging. | If a guest has a food allergy, I need to know which variety I can serve before putting the platter together. This is the main concern for around 21% of consumers. |
| Keeping it crisp | Check the storage instructions and keep the pack tightly sealed until you’re ready to use it. | If I prepare the platter in advance, I want to stop the crispbread going soft from moisture in the toppings. Around 14% of consumers give this the highest priority. |
Wholegrain crispbread can vary in grain type, thickness and added seeds. A classic rye variety won’t necessarily serve the same purpose on the platter as a thin variety with sesame.
Compare the ingredients and, if preferences vary, choose two varieties that are clearly different.
A light-coloured or thin cracker doesn’t have to contain a blend of white and wholegrain flours. Wasa Thin Rye Wholegrain, for example, is a thin rye variety.
If that blend matters to your choice, check the label to see which flours have actually been used.
The type of grain and any seeds matter to guests with allergies. The Netherlands Food and Consumer Product Safety Authority explains that allergens must be clearly identifiable in the ingredients list.
Check each pack to see which grains it contains and whether any possible traces are mentioned.
The mention of salt doesn’t tell you which type was used in a specific product.
If the type of salt matters to your purchase, check the ingredients list or ask the manufacturer which salt was used.
The range lets you compare a classic wholegrain rye variety with Thin Rye Wholegrain, a thinner variety with sesame.
Bolletje Wholegrain Crispbread combines wholegrain wheat and rye with ingredients including malted barley and sesame.
Dark Rye is worth considering if you’re looking for crispbread with a simple rye base.
According to the Swedish product information, Normalbaked is a crispbread made with wholegrain rye.
These products give you some options for a Sinterklaas Eve platter with a choice of grains or textures. Check each pack to make sure the variety suits your guests’ preferences and takes their allergies into account.
No image available
If you’d like to serve these crackers alongside a classic rye variety, compare the thickness and ingredients on the pack. Check for allergens before serving them to guests, too.
No image available
An option to serve alongside rye-based crispbread if you’d also like to offer a variety made with several grains. The product details list wholegrain wheat and rye, malted barley and sesame; Bolletje states that it contains 14 g of fibre per 100 g. Check the current allergen information because it contains these grains and sesame.
No image available
A good choice if you want a simple wholegrain rye variety on the platter. Wasa lists wholegrain rye flour, yeast and salt as ingredients and states that it contains 20 g of fibre per 100 g. The product contains rye; the Dutch product page mentions possible traces of sesame and milk.
No image available
Consider this variety if you’d like to offer a different texture alongside wholegrain rye. Compare its ingredients with your other choice and check the allergens on the pack before serving.
Two different varieties give guests more choice of grain and texture. For example, you could serve a classic wholegrain rye variety alongside a thinner crispbread or one made with several grains. If anyone has allergies, remember to check both packs.
No, rye is a gluten-containing grain. Check the ingredients list and information about possible traces on the current label for every variety, especially if a guest has a food allergy.
No, don’t assume every crispbread is made with it. If the type of salt matters to your choice, check the ingredients list or ask the manufacturer which salt was used in that specific product.
Store it according to the instructions on the pack and seal an opened pack tightly. Add moist toppings to the crispbread shortly before serving.
