Choose wholegrain rusks if wholegrains and fibre are your priority. For guests who prefer a light, crisp rusk, serve a plain variety alongside them. Check the allergens for each variety, especially if you’re also serving rusks with seeds.
If not everyone wants the same kind of rusk, you can serve a roll of wholegrain rusks alongside a roll of light, plain rusks. That way, guests can choose for themselves instead of expecting one variety to suit everyone.
First, look for the wholegrain label, then compare the fibre content per 100 g on the packs you’re considering.
Check each roll individually if a guest needs to avoid certain ingredients. The products listed may contain wheat or egg, and some varieties with seeds may also contain sesame.
First decide whether you’d like to serve a light, plain variety as well as wholegrain rusks. Then compare the labels on each roll, especially if allergens are a concern for any of your guests.
| What to consider | What to check when buying | Who it matters to |
|---|---|---|
| Choice at the table | Choose a roll labelled wholegrain and, if your guests would appreciate it, serve a light, plain variety too. | If my guests have different tastes, I want to be able to serve both types. Around 42% of consumers put this choice first. |
| Wholegrains and fibre | Check for the wholegrain label and compare the fibre content per 100 g on the labels. | I want to be able to see which roll is wholegrain and how much fibre it contains. This is the main consideration for around 33% of consumers. |
| Ingredients and allergens | Check the current ingredients and allergen information for each roll, including varieties with seeds. | If a guest needs to avoid an ingredient, I want to know what’s in each rusk. This check comes first for around 25% of consumers. |
A dark colour or the term ‘multigrain’ doesn’t mean the same thing as the wholegrain label. According to the Netherlands Nutrition Centre, a product labelled wholegrain is made entirely from wholemeal flour.
Look for ‘wholegrain’ on the pack and read the ingredients list too.
The wholegrain rusks reviewed list ingredients including wheat and egg; the PLUS variety with seeds also contains sesame, oats and barley. So, if you’re adding another type to the table, you’ll need to check its allergens separately.
Read the current packaging for each roll and keep rusks containing relevant allergens separate from a suitable alternative for the guest in question.
You can’t tell from the product name ‘rusk’ whether iodised salt has been used.
If this matters to your choice, check the ingredients list for baker’s salt or iodised salt, and ask the manufacturer or baker for clarification if needed.
Rusks can lose their crunch if an opened roll isn’t sealed properly. The Netherlands Nutrition Centre recommends keeping opened rusks in the kitchen cupboard for up to one month.
Open the rolls as late as possible and store any leftovers in a dry, dark place in a tightly sealed container. Follow the storage advice on the pack too.
Bolletje offers both Echte Beschuit and wholegrain varieties. This makes the brand worth considering if you want to compare a plain roll with a wholegrain one.
Albert Heijn offers both regular wholegrain rusks and an organic wholegrain variety with more seeds.
Jumbo lists wholegrain rusks alongside other types in its range.
PLUS offers regular wholegrain rusks and a larger wholegrain variety with seeds and kernels.
Lidl lists a 140 g pack of wholegrain rusks as an in-store product.
ALDI lists Goud Gebakken wholegrain rusks in a pack of 13.
These two Bolletje rolls give you a regular and a dark wholegrain option for Easter brunch. If you’d also like to serve light, plain rusks, choose them as a separate second variety.
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A roll of wholegrain rusks for your brunch table if you’d like to compare wholegrains and fibre. According to Joybuy product information, this variety contains 11 g of fibre per 100 g. If you have allergies, check the current packaging for wheat, egg and possible traces of sesame.
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A dark wholegrain variety for anyone looking to offer something different alongside a regular roll. If you have allergies, check the current packaging for cereals containing gluten and sesame.
No, you can’t tell from the name ‘rusk’. Check the ingredients list for baker’s salt or iodised salt on the specific roll, or ask the manufacturer or baker for clarification.
The wholegrain rusks containing wheat listed here aren’t suitable for someone with coeliac disease. Don’t rely on the wholegrain label; check the current packaging of any alternative you’re considering.
Check the ingredients and allergens for each roll against your guests’ requirements. The rusks listed contain ingredients including wheat and egg; varieties with seeds may also contain sesame, and the PLUS variety with seeds lists oats and barley.
Seal an opened roll tightly and store it somewhere dry and dark. The Netherlands Nutrition Centre recommends keeping opened rusks in the kitchen cupboard for up to one month; follow the advice on the packaging too.
