For a university canteen, choose multigrain bread explicitly labelled as wholemeal if that is your main purchasing requirement: a dark colour, seeds or the word ‘multigrain’ do not prove that it is wholemeal. Then match the type of bread to your lunch service. Sliced bread works well for sandwiches, while bake-off products require preparation time and oven capacity. Check the current nutritional and allergen information for each product you choose.
Looking for multigrain bread that is demonstrably wholemeal. According to the Netherlands Nutrition Centre, wholegrain products contain more fibre than products made with refined flour. You’ll still need to check each product’s nutritional information to compare different breads.
Needs to choose between whole or half sliced loaves, individual rolls and bake-off products. Each option calls for a different approach to portioning, preparation and serving.
Needs up-to-date information about bread served unpackaged. The Netherlands Food and Consumer Product Safety Authority points out that food businesses must inform consumers about allergens present in their products.
Start by checking that the bread is labelled wholemeal. Then choose a type that suits your lunch service and check the information for every product you offer.
| What to consider | What to check when buying | Who is this important for? |
|---|---|---|
| Wholemeal and fibre | Look for an explicit wholemeal label. Then compare fibre on a like-for-like basis, such as per 100 g, and read the ingredients list. | When putting together a fibre-conscious lunch, I want to know whether the multigrain bread is actually sold as wholemeal; this wholemeal and fibre choice is a priority for around 42% of consumers. |
| Portions and serving | Choose between whole or half sliced loaves, individual rolls and bake-off products based on the portions you need and the preparation time available. | During a busy lunch service, I want to plan portions without slowing down preparation; around 33% of consumers prioritise serving and portion planning. |
| Allergens and product information | Check the current ingredients and allergen information for each product, and make sure it is available when serving bread unpackaged. | When I serve bread unpackaged, I want to give students reliable information about the allergens present; for around 25% of consumers, managing this information is the main concern. |
Albert Heijn explains that waldkorn bread can be made with wholemeal flour, refined flour or a combination of the two. So the colour and name alone do not confirm that your chosen bread is wholemeal.
Use an explicit wholemeal label as your first filter, then compare the current ingredients and fibre content on a like-for-like basis.
A change in recipe can make the information your canteen relies on out of date. The Netherlands Food and Consumer Product Safety Authority says that food businesses must inform consumers about allergens in food served unpackaged.
Keep a record of the current information for every product supplied and make sure staff can access it when serving.
Bake-off products need preparation, equipment and time during service. For example, PLUS recommends baking its wholemeal multigrain baguettes for 8–10 minutes at 220 °C.
Check the preparation instructions for your chosen product and plan the oven capacity you’ll need before the lunch rush.
You’ll also need to plan staff and oven space during the lunch service.
The mention of baker’s salt does not tell you how much iodine a particular portion of bread contains.
Ask for the current product specification if iodine content is relevant to your purchasing decision.
Albert Heijn distinguishes between wholemeal bread and multigrain products in its product information.
Jumbo lists a Wholemeal Multigrain Bread and a half-size version, both relevant when planning sandwiches.
Lidl lists multigrain bread and multigrain baguettes, and provides an ingredients and allergen overview for freshly baked bread.
ALDI lists a wholemeal multigrain farmhouse loaf, as well as a separate extra-high-fibre wholemeal bread.
PLUS lists wholemeal multigrain rolls and wholemeal multigrain baguettes for different ways of serving bread.
Dirk lists products including Bakker van der Akker Multikorn wholemeal bread and Casino wholemeal multigrain bread.
No. Albert Heijn explains that waldkorn bread can be made with wholemeal flour, refined flour or a combination of the two. If you want wholemeal bread, look for an explicit wholemeal label and check the ingredients and nutritional information for your chosen loaf.
The Netherlands Food and Consumer Product Safety Authority says that food businesses must inform consumers about allergens in food served unpackaged. Make sure staff can access written or electronic information about the variety actually being served. For bread, check which cereals containing gluten are listed.
It can be, provided your lunch schedule allows enough preparation time and oven capacity. PLUS says its wholemeal multigrain baguettes need to bake for 8–10 minutes at 220 °C. For other products, follow their own preparation instructions.
No. You can’t tell how much iodine a particular bread contains from the word ‘multigrain’. Ask for the current product specification if this information is relevant to your purchasing decision.
