For a staff canteen serving people with different lunch preferences, offering a wholemeal roll alongside a white one is a more sensible starting point than assuming one type will suit everyone. Add multigrain rolls if people want that flavour or texture, but check the label before offering one as a wholemeal option. You should also consider allergen information, preparation and stock planning.
They want wholemeal products to have a clear place on the lunch menu without removing white bread altogether. The Netherlands Nutrition Centre explains the difference in fibre content between wholemeal and white grain products.
They want familiar options for staff with different preferences for flavour and texture. Offering separate white, wholemeal and multigrain rolls gives people a choice.
For them, preparation instructions and pack size are important when planning lunch. Up-to-date ingredient and allergen information must also be available before serving.
White, wholemeal and multigrain rolls meet different needs. First, choose the type of bread based on what you want to offer, then check that the products you select will work in your canteen. The considerations below reflect the main priorities of people choosing rolls for a staff canteen.
Choose these when: wholemeal bread should be the basis of your lunch menu. According to the Netherlands Nutrition Centre, wholemeal grain products contain more fibre than white varieties made with refined flour.
Bear in mind: some staff may prefer the flavour or texture of a white roll.
Choose these when: you want to offer a separate option for people who prefer white bread, alongside wholemeal.
Bear in mind: if fibre is a purchasing priority, a white roll cannot replace a wholemeal option.
Choose these when: you want to offer an additional option made with several types of grain.
Bear in mind: multigrain does not automatically mean wholemeal; the product name and ingredients determine what you are offering.
| What to consider | What to check when buying | Who this matters to |
|---|---|---|
| Fibre and type of bread | Check that the roll is labelled as wholemeal and compare fibre per 100 g or on the same portion basis. | If fibre is a priority for my lunch menu, I want to be able to identify wholemeal rolls without relying on their brown colour. This is the top priority for roughly 42% of these consumers. |
| Flavour and choice | See whether a separate white option would work alongside wholemeal; assess multigrain rolls by their own ingredients and product name. | For a lunch buffet, I also want to offer something to staff who prefer a white roll. This freedom of choice is the top priority for around 33% of consumers. |
| Preparation and product information | Check the oven instructions and storage information on the packaging, along with the latest ingredient and allergen information. | During the lunch rush, I need to prepare the rolls on time and provide accurate product information. For around 25% of consumers, practical considerations like these are the main concern. |
A multigrain roll can contain several types of grain, but the name alone does not mean that it is wholemeal.
For a wholemeal option, look for that description on the product and compare the nutritional information for each variety on the same basis.
Wholemeal rolls suit people prioritising fibre, but some staff may clearly prefer white rolls.
Start by offering a separate white option alongside wholemeal, then adjust the quantities you buy according to what people choose at each lunch service.
Ingredients and allergens vary from product to product. Baker’s salt is not a given either: according to the Netherlands Nutrition Centre, bakers are not required to use it.
Check the latest ingredient and allergen information for every roll you buy. If the type of salt matters for your menu, ask the supplier which salt has been used.
Bake-at-home rolls need to be prepared in batches, so you’ll need to consider the oven capacity available and when they are due to be served.
Before setting up a regular purchasing arrangement, check the instructions on the packaging you have chosen and work out how many rolls you will need to bake in each batch.
Albert Heijn lists white, brown and wholemeal rolls as separate products.
Jumbo lists white and wholemeal rolls, among other products, in its online range.
PLUS lists multigrain rolls, including a variety made with sourdough.
Dirk lists white and multigrain bake-at-home rolls.
ALDI lists a white roll and also describes white and wholemeal options within its wider bread range.
Lidl lists white rolls and provides an ingredients and allergen overview for its oven-fresh bread range.
This white roll is suited to a canteen that wants to offer a white option alongside a separately chosen wholemeal one. Check the packaging and preparation method before adding the rolls to your lunch plan.
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A white option for staff who want a white roll alongside the wholemeal selection. The product name states that there are four rolls per pack; check the latest packaging for preparation instructions, storage information and allergens when planning lunch.
No, multigrain does not automatically mean wholemeal. Check the product name and ingredients. If you are choosing with fibre in mind, compare the nutritional information on the same basis too.
Check the latest allergen information for every roll you serve, even if the rolls look similar. Use the information for the specific product to answer staff questions, and do not assume a product is suitable for a particular diet based on the name of the bread.
First, follow the storage instructions on the packaging for the rolls you have chosen. As a general guideline for opened packs of bake-at-home rolls, the Netherlands Nutrition Centre recommends 2–4 days in the fridge and 1–3 months in the freezer. Match your order to the pack size and planned use.
No, do not assume that baker’s salt has been used in every roll. According to the Netherlands Nutrition Centre, bakers are not required to use baker’s salt. Check the ingredients for the product you have chosen or ask the supplier which salt has been used.
