For a small or variable canteen lunch, choose a half wholemeal loaf as your standard option when expected demand and storage facilities make it a good fit. Plan quantities based on the number of diners and slices needed, check the current label for ingredients and allergens, and add another type of bread only if there’s demand for it.
If the number of staff eating bread varies from day to day, a half loaf lets you open a smaller quantity at a time. You should still base your order on the number of slices usually eaten and consider what you can do with any leftovers.
A half wholemeal loaf combines a smaller purchase quantity with a familiar type of bread for lunch. Check the product description and compare the nutritional information per 100 g, as values vary between products.
A reduced-carbohydrate option or a bread with a distinctive grains and seeds profile could be offered alongside standard bread. First check whether guests have asked for it, then check the ingredients and allergens for the exact product.
Start with the number of slices needed for each lunch service. Then choose the type of bread and check the label for any specific dietary requirements.
| What to consider | What to check when buying | Who should pay particular attention? |
|---|---|---|
| Quantity and leftovers | Compare expected demand with the loaf’s weight or number of portions. Check how the chosen product can be stored or frozen. | If a different number of staff eat bread each day, I don’t want to open more than we can use. A suitable quantity is the most important factor for around 45% of consumers. |
| Wholemeal and nutritional information | Check the product description and ingredients; compare the fibre per 100 g in the loaves you’re considering. | For a regular lunch option, I want to know which bread is actually wholemeal rather than judging it by its dark colour. This is the top priority for around 36% of consumers. |
| Specific preferences and allergens | For a less common option, check the nutritional information per 100 g and the full ingredients and allergen information. | When guests ask for a particular type of bread, I want to be able to check whether it meets their stated requirements. This kind of specific request is the top priority for around 19% of consumers. |
The colour and a name that includes ‘multigrain’ don’t, on their own, tell you whether a loaf is made entirely with wholemeal flour. Other ingredients can also vary between products.
Read the product description and ingredients list. You can also compare the fibre per 100 g in the nutritional information.
A reduced-carbohydrate option has a different composition from the standard bread alongside it. Jumbo lists egg and soya among the ingredients in its half-loaf version.
Ask which type of bread is needed and check the ingredients and allergens before adding this option to your range.
Even with half loaves, you’ll have slices left over if you open more packs than you can use during lunch.
Use the weight or number of portions for the exact product when planning, keep track of leftovers and follow the pack instructions for freezing.
A general rule about the permitted addition of iodine doesn’t tell you which ingredients are in a particular loaf.
Check the ingredients list again when choosing a different type of bread, and only say it contains iodised salt if this appears on the current label.
Albert Heijn lists AH Rond volkoren half as a half wholemeal option.
Jumbo lists both Rond Bruin Half and a half wholemeal loaf with a reduced carbohydrate content.
Lidl describes a 400 g half dark multigrain loaf containing wheat, barley and buckwheat, among other ingredients.
ALDI lists a half version of its Extra vezelrijk volkorenbrood, described as a dark bread with seeds and grains.
PLUS lists Boeren volkoren half and the Korenlanders Extra donker volkoren vloer half option.
Dirk lists Bakker van der Akker Boeren volkoren half and a reduced-carbohydrate half wholemeal option.
No. A half loaf simply means you open less bread per pack. Count how many slices you need for each lunch service and plan what to do with any unused slices.
A half wholemeal loaf is one possible standard option if you want to offer that type of bread and the quantity suits demand. The Netherlands Nutrition Centre advises replacing white bread with wholemeal or brown bread where possible. You should also check which types of bread your lunch guests actually choose.
No, don’t assume that for any individual loaf. The Netherlands Food and Consumer Product Safety Authority explains that iodine compounds may only be added to bread through baker’s salt. Check the ingredients list to see what the option you’ve chosen contains.
Follow the storage instructions for the bread you buy. For certain half wholemeal options, Albert Heijn and PLUS say that you can freeze the bread on the day of purchase. Check the instructions for your particular option, including how to use it after freezing.
No, the dark colour or the description ‘multigrain’ doesn’t confirm that. Read the product description and ingredients list for the exact option. For example, Lidl lists wheat, barley and buckwheat among the ingredients in its half dark multigrain loaf.
