Students who look for wholemeal and fibre
You take a currant bun with you for lunch and want to compare the grain base and fibre per 100 g. A sourdough label alone won’t tell you that.
Which option is right for you?
Fans of sourdough flavour
You prefer a bun leavened with sourdough. If you’re buying from a local baker, ask how the currant bun is made and what ingredients it contains.
Students who plan their lunch ahead
You want to take a packaged currant bun with you between lectures, so check the storage instructions, use-by date and any advice about freezing.
What should you look for when choosing?
First decide what matters most for your lunch: the grain base, taking it with you and storing it, the sourdough method or portion size. Then compare the information for the currant buns you’re actually considering.
| What to consider | What to check | Who it matters to |
|---|---|---|
| Wholemeal and fibre | Look for a wholemeal label and compare the fibre content on the same basis: per 100 g. | If I want to choose based on wholemeal flour and fibre, a sourdough name doesn’t tell me enough. For around 39% of consumers, this choice of grain and fibre comes first. |
| Taking it with you and storing it | Read the use-by and storage instructions; check whether the label says it can be frozen. | Between lectures, I want to take my lunch with me and store it in advance without a lot of preparation. Around 23% of consumers give this practical convenience top priority. |
| Made with sourdough | Ask whether the currant bun was leavened with sourdough, and check the ingredients and allergens. | If I’m looking for sourdough flavour, I want to know how this particular currant bun was made. This method matters most to around 23% of consumers. |
| Portion size | Check the weight of each bun and read the nutritional information per portion as well as per 100 g. | I want to know how much one bun gives me for lunch, without treating different portion sizes as equal. For around 15% of consumers, comparing portions is the most important consideration. |
Common mistakes
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Assuming sourdough means wholemeal
According to the Netherlands Nutrition Centre, sourdough refers to how bread is leavened, while wholemeal refers to the grain base. So a sourdough currant bun isn’t automatically wholemeal or comparable to a wholemeal bun in fibre content.
Check the wholemeal label and fibre per 100 g separately. If an artisan currant bun doesn’t have a label, ask for its product information.
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Assuming every bun is the same lunch portion
Buns can vary in weight, so the nutritional information per 100 g alone won’t tell you what’s in a single bun.
Check both the weight of each bun and the nutritional information per portion before comparing products.
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Guessing the ingredients from the product type
The name ‘currant bun’ or ‘sourdough’ won’t tell you which allergens or type of salt a particular product contains. The ingredients list can also vary between products from the same brand.
Read the current packaging. If the bun is sold unpackaged, ask the baker for the full ingredients and allergen information.
Brands to consider
These examples show what product information you can compare when choosing packaged currant buns; they don’t represent a brand’s entire range.
Albert Heijn
The AH Extra lang lekker rozijnen krentenbollen reviewed here are a packaged wholemeal option to take with you for lunch.
- For this variant, Albert Heijn lists 6.1 g of fibre per 100 g and says it can be frozen on the day of purchase.
- The ingredients list baker’s yeast and iodised salt; it isn’t described as a sourdough product. The listed allergens include wheat, rye and milk.
Jumbo
The Jumbo Rozijnen Krentenbollen reviewed here are white wheat buns; Jumbo also describes a separate range of sourdough breads.
- Jumbo lists 2.8 g of fibre per 100 g for the currant buns reviewed here, so you can compare this with other variants.
- Jumbo says its sourdough breads are leavened for more than 24 hours with fresh sourdough. This description doesn’t necessarily apply to the currant buns reviewed here.
PLUS
The PLUS Krentenbollen reviewed here are packaged white wheat buns with raisins and currants. A separate longer-life variant was also reviewed.
- PLUS lists 3.3 g of fibre per 100 g for the standard variant reviewed here. For the longer-life variant, the brand advises freezing it on the day of purchase.
- Check the current allergen information for each variant. PLUS also notes that the products reviewed may contain other allergens due to cross-contact.
Related products on Joybuy
Related products coming soon.
Frequently asked questions
Is a sourdough currant bun automatically wholemeal?
No. According to the Netherlands Nutrition Centre, sourdough describes how bread is leavened, while wholemeal refers to the grain base used. If these are important to your choice, check the wholemeal label and fibre per 100 g separately.
Which currant bun reviewed contains more fibre per 100 g?
The wholemeal variant from Albert Heijn reviewed here lists 6.1 g of fibre per 100 g, compared with 2.8 g for the standard Jumbo variant reviewed and 3.3 g for the standard PLUS variant. This compares only these specific products on an equal-weight basis; also check the ingredients and portion size.
Can I freeze currant buns in advance for lunches on campus?
Yes, if the packaging for your variant says you can. For the wholemeal variant reviewed here, Albert Heijn says it can be frozen on the day of purchase; PLUS gives the same instruction for the longer-life variant reviewed. Follow the storage advice on your own packaging.
Does every currant bun in the Netherlands contain iodised salt?
You can’t tell from the product type. The Albert Heijn variant reviewed lists iodised salt, while the ingredient lists shown for the Jumbo and PLUS variants reviewed mention baker’s salt without specifying iodine. Check the current ingredients list if this distinction matters to your purchase.
How can I check the allergens in an artisan currant bun?
Ask the baker for the current ingredients and allergen information for that particular bun. Don’t rely on the sourdough label: it describes how the bun is made and, by itself, says nothing about whether it contains allergens.