Who is this choice relevant to?

Hoteliers catering for guests with different bread preferences

You want to offer white rolls and a clearly identifiable wholemeal option, without presenting them as the same product with the same nutritional value.

Buffet managers looking to offer wholemeal bread

You’re looking for a product whose wholemeal description is supported by its ingredients. When comparing products, the product name and fibre content per 100 g are more useful than a dark colour or the word ‘multigrain’ alone.

Hoteliers responsible for allergen information

You serve unpackaged rolls at the buffet and need to be able to give guests up-to-date information about the allergens they contain, including the specific cereals containing gluten.

What should you look for when buying?

Start with the choice you want to offer guests at the buffet. Then compare the wholemeal description and nutritional information, baking instructions, and the information you can provide for unpackaged products.

What to consider What to check when buying Who it matters to
Choosing between white and wholemeal If you want to offer both, choose clearly identifiable white and wholemeal rolls; make sure the product names on the buffet labels are accurate. I want to give guests who expect white bread and those who prefer wholemeal a clear choice. Around 40% of buyers prioritise this freedom of choice.
Wholemeal content and fibre Check the wholemeal description and ingredients. Compare fibre per 100 g between products whose figures are given on the same basis. If I offer a wholemeal option, I want the description to match the roll. Around 30% of buyers give this need the highest priority.
Baking and replenishing the buffet Check whether the product is fresh, part-baked or frozen, and follow its storage and oven instructions. During the breakfast rush, I want to be able to replenish the buffet with suitable quantities of rolls. Around 20% of buyers put practicality at the top of their list.
Ingredients and allergens Keep the current packaging or supplier specification for each product delivered; for cereals containing gluten, specify which cereals they are. I want to be able to tell guests which allergens are present in each unpackaged roll. For around 10% of buyers, this information is their top purchasing priority.

Common mistakes

  • Treating multigrain and wholemeal as the same thing

    Multigrain refers to the different types of grain used; the name alone doesn’t mean that a roll is wholemeal. As a result, guests may expect a different type of bread from the one they’re given based on the buffet label.

    Use the term ‘wholemeal’ only when it’s supported by the current product name and ingredients. Otherwise, use the product’s actual name, such as ‘multigrain’.

  • Copying allergen information from a different roll

    White, wholemeal and multigrain rolls can have different ingredients and allergen declarations, even when they come from the same supplier. A recipe change can also make an existing buffet label out of date.

    Keep the current packaging or product specification for each product delivered, and update the information for guests whenever the product changes.

  • Baking all rolls using the same oven instructions

    For the white and multigrain part-baked rolls examined, PLUS gives an oven time of 8–10 minutes at 220 °C. For the frozen wholemeal rolls examined, Jumbo gives an oven time of 6 minutes at 200 °C. These instructions apply to different products in different starting conditions.

    Plan batches for each specific product and always follow the storage and preparation instructions on the current packaging.

  • Presenting a white roll as a wholemeal alternative

    The wholemeal roll described by Albert Heijn contains 7.1 g of fibre per 100 g; the white roll contains 2.8 g per 100 g. The two options therefore shouldn’t be offered under the same wholemeal description.

    Label white and wholemeal rolls separately, so guests can choose for themselves based on accurate product information.

Brands as product references

The products listed show the differences you may come across when buying. Before placing an order, always check the details for the specific product you intend to use.

Albert Heijn

A reference for a white wheat roll alongside a separately labelled wholemeal wheat roll.

  • For the wholemeal option examined, Albert Heijn lists 100% wholemeal flour and 7.1 g of fibre per 100 g, compared with 2.8 g of fibre per 100 g for the white option.
  • Check the packaging on delivery before copying ingredients or allergens onto buffet labels.

Jumbo

A product reference for planning frozen wholemeal rolls.

  • The Jumbo option described is stored frozen and has an oven time of 6 minutes at 200 °C.
  • Don’t apply these instructions to a different product; check which product is available before buying, too.

PLUS

A reference for white part-baked rolls and a separate wholemeal multigrain option.

  • For the white option examined, PLUS lists 2.7 g of fibre per 100 g, and 7 g per 100 g for the multigrain option. PLUS gives an oven time of 8–10 minutes at 220 °C for both.
  • Use the allergen information for each individual option; the two products don’t have the same allergen profile.

Dirk

A product reference for an individual white roll and packaged multigrain part-baked rolls.

  • Dirk describes an 80 g white roll and a pack of four multigrain rolls weighing 300 g in total.
  • Don’t infer whether the multigrain option is wholemeal or what allergens it contains from its name; check the current packaging.

ALDI

A reference for individual white rolls to complement a buffet with several types of bread.

  • ALDI describes the product examined as an individual white roll.
  • Check the packaging before recording ingredients and allergens for the buffet.

Lidl

A reference for a white wheat roll.

  • Lidl describes the roll examined as a white wheat roll, with article number 154199.
  • Use the product’s current ingredients and allergen information for comparisons or buffet labels.

Rolls on Joybuy

Related products coming soon.

Frequently asked questions

Is a multigrain roll also wholemeal?

Not necessarily. According to the Netherlands Nutrition Centre, multigrain refers to bread made with at least three types of grain; that alone doesn’t tell you whether the whole grain has been used. Check the ingredients and product description before offering a roll as wholemeal.

Why offer both white and wholemeal rolls?

Offering both lets guests choose between a white roll and a clearly identifiable wholemeal option. A multigrain roll can provide an additional choice, but it shouldn’t replace a clearly labelled wholemeal option without checking the product information.

Does a hotel have to provide allergen information for unpackaged rolls?

Yes. The Netherlands Food and Consumer Product Safety Authority says that businesses selling unpackaged food must give guests information about any allergens from the group of 14 that are present. For cereals containing gluten, you must also specify which cereals they are, using the current information for each roll.

Can I use an old online product label for buffet labels?

First check that the information still applies to the product delivered. Ingredients and allergen declarations can change, so use the information on the current packaging or the supplier specification for that particular product.

Does every roll contain iodised salt?

You can’t tell from the name ‘roll’. The products examined from Albert Heijn and PLUS list iodised salt in their ingredients. Check the current ingredients list for the roll you intend to buy.