Who are these options relevant to?

Buffet planner catering for a large group

Wants to order enough bread, so compares the weight and usable quantity of whole, half and part-baked loaves.

Planner of a wholegrain lunch buffet

Is specifically looking for a wholegrain option and checks the ingredients and fibre per 100 g, rather than relying on the word ‘multigrain’ alone.

Dietary requirements and allergen coordinator

Arranges allergen information for unpackaged buffet bread and, when guests ask for it, provides a separate gluten-free option.

What should you look for when choosing?

Ready-to-serve bread

Choose this when: the bread needs to be ready for the conference buffet without any further baking.

Bear in mind: a whole loaf will need slicing if it isn’t supplied pre-sliced.

Part-baked bread

Choose this when: the venue has the equipment and time to finish baking the bread.

Bear in mind: baking needs to fit into the buffet schedule before serving time.

What to consider What to check Who it matters to
Size and quantity Note the weight of each loaf and how many usable portions a whole or half loaf will provide. When catering for a large group, I want to know how much bread I can actually serve, rather than judging by size alone. Around 36% of consumers prioritise quantity.
Wholegrain and fibre Check that the bread is labelled wholegrain and compare the stated fibre per 100 g for specific products. If I want to offer wholegrain multigrain bread, the word ‘multigrain’ alone isn’t enough. Around 29% of consumers prioritise the ingredients.
Preparation and serving Check whether the bread is ready to serve. If not, check the baking instructions and available equipment. When there’s little time to set up the buffet, I don’t want preparation to delay serving. Around 21% of consumers prioritise ease of preparation.
Allergens and dietary requirements Keep up-to-date allergen information for each type of bread and arrange a separate gluten-free option if requested. If I’m also welcoming guests with dietary requirements, it needs to be clear which bread they can choose. Around 14% of consumers prioritise managing allergens and dietary requirements.

Common mistakes

  • Assuming multigrain means wholegrain

    According to the Netherlands Nutrition Centre, ‘multigrain’ means that the bread is made from several types of grain, not that all the grains used are wholegrain.

    If you want a wholegrain option, look for an explicit wholegrain label and check the ingredients and fibre per 100 g.

  • Treating different loaf sizes as equivalent quantities

    A half loaf, a whole loaf and baguettes won’t necessarily provide the same amount for the buffet.

    Note the weight of each product and how many portions you want to serve before deciding how many to order.

  • Choosing part-baked bread without checking the venue

    Part-baked bread needs time to finish baking and suitable equipment, which may clash with other buffet set-up tasks.

    Check the instructions for your chosen product and plan the available oven space and staff time in advance.

  • Not making allergen information available at the buffet

    According to the Netherlands Food and Consumer Product Safety Authority, guests must be able to obtain information about allergens in unpackaged food.

    Make current product information easy to access at the buffet. For cereals containing gluten, specify which cereals are present.

Brands and ranges to consider

Albert Heijn

Albert Heijn offers a range of multigrain breads, including options that are ready to serve.

  • You’ll find both individual rolls and packs containing several loaves.
  • A multigrain bread mix from the range still needs to be prepared, so it isn’t ready to serve at a buffet.

Jumbo

Jumbo describes its Stevig Meergranen as a whole wholegrain multigrain loaf with seeds and kernels.

  • For this bread, Jumbo states that it contains 43% wholemeal wheat flour and 8,6 g of fibre per 100 g.
  • The product information lists wheat, barley, sesame and soya as allergens. Also check the latest warnings about the possible presence of other allergens.

PLUS

PLUS offers multigrain bread and part-baked wholegrain multigrain baguettes, among other products.

  • The baguettes are an option if you can bake them shortly before serving.
  • For the baguettes reviewed, PLUS gives a baking time of 8–10 minutes in an oven at 220 °C. Make sure you have enough capacity.

Dirk

Dirk offers whole and half multigrain loaves, as well as various part-baked options.

  • The choice of whole or half loaves gives you flexibility over the size you serve at the buffet.
  • Check the weight of your chosen loaf before working out how much you need for the group.

Lidl

Lidl’s range includes oven-fresh bread and multigrain products.

  • Lidl Netherlands says that bread is baked in store.
  • Check which multigrain bread and sizes are available at your local store for your planned serving time.

Joybuy products

Related products coming soon.

Frequently asked questions

Is multigrain bread automatically wholegrain?

No. According to the Netherlands Nutrition Centre, the term ‘multigrain’ tells you that several types of grain are used, not whether the bread is wholegrain. Check for an explicit wholegrain label and look at the ingredients if this distinction matters for your buffet.

What allergen information is needed for unpackaged buffet bread?

According to the Netherlands Food and Consumer Product Safety Authority, guests must be able to obtain information about allergens when bread is served unpackaged. Make this information easy to access at the buffet and specify which cereals are present if they contain gluten.

When does part-baked multigrain bread fit into a buffet schedule?

Part-baked multigrain bread is suitable when the venue has enough equipment, time and staff to prepare it before serving. For the wholegrain multigrain baguettes reviewed, PLUS gives a baking time of 8–10 minutes in an oven at 220 °C or 5–6 minutes in an air fryer at 200 °C. For other products, follow their own instructions.