If you’d like to eat chocolate sprinkles regularly on a bread-based breakfast and are keeping an eye on fibre, choose bread that’s explicitly labelled wholemeal; sourdough alone tells you nothing about the type of grain. Rusks are a good choice if you mainly want a small, crunchy portion. If you eat bread regularly, also check whether baker’s salt has been used, if that matters to you.
If chocolate sprinkles are a familiar topping, your choice between rusks and wholemeal bread may also be worth considering. The Voedingscentrum highlights foods that provide fibre, vitamins and minerals, among other nutrients, as part of a healthy diet for older people.
If you’re weighing up the taste and texture of the base against your preferred type of chocolate sprinkles. The sourdough label doesn’t replace the need to check whether the bread is labelled wholemeal.
If you don’t get through a loaf quickly, you can buy an amount that suits your needs or freeze the bread in portions. The Voedingscentrum’s storage advice for opened wholemeal sourdough bread can help you plan.
Choose this if: you want a wholemeal bread base for a regular breakfast and enjoy chocolate sprinkles as a topping.
Bear in mind: sourdough isn’t automatically wholemeal, and you’ll need to consider how long opened bread will keep.
Choose this if: having an individual, crunchy portion matters more to you than choosing a wholemeal bread base.
Bear in mind: according to the Voedingscentrum, a 20 g rusk contains 0.6 g of fibre. Check the nutritional information for the product you choose and consider your portion size separately.
| What to consider | What to check when buying | Who it matters most to |
|---|---|---|
| Wholemeal base and fibre | Look for the wholemeal label and compare the fibre content for the portion you actually eat. Sourdough on its own doesn’t mean the bread is wholemeal. | If I eat chocolate sprinkles often, I want the base of my breakfast to be part of my decision. This is the top priority for around 42% of consumers. |
| Taste and texture | Choose the type of chocolate sprinkles you like, and consider whether you prefer a crisp rusk or bread with a crust. | I’m mainly looking for a combination of chocolate sprinkles and a texture I enjoy; around 25% of consumers put this taste experience first. |
| Quantity and storage | Choose a pack size that suits how much you use. The Voedingscentrum recommends keeping opened wholemeal sourdough bread in a kitchen cupboard for 2–4 days. | In a small household, I want to be able to use the bread before it starts to go off. This is the biggest consideration for around 17% of consumers. |
| Baker’s salt | Read the ingredients or ask the baker whether baker’s salt has been used, especially if you eat the bread regularly. | When buying artisan or homemade bread, I want to know whether it contains baker’s salt. This is the main concern for around 16% of consumers. |
Sourdough describes how the bread rises, not whether it’s made with wholemeal flour. According to the Voedingscentrum, choosing wholemeal bread is relevant if you’re looking for fibre, vitamins and minerals in your bread base.
Check that the bread is labelled wholemeal first, then decide whether you’d also like the flavour of sourdough.
The Voedingscentrum says that bakers aren’t required to use baker’s salt. So even with Dutch sourdough bread, don’t automatically assume it contains iodine from baker’s salt.
Read the ingredients or ask your baker if you need this information to make your choice.
Chocolate sprinkles don’t determine which nutrients the rusk or bread base provides. According to the Voedingscentrum, a 20 g rusk contains 0.6 g of fibre.
If you eat it for breakfast regularly, compare the nutritional information for the base too, as well as the portion you use.
The Voedingscentrum recommends keeping opened wholemeal sourdough bread in a kitchen cupboard for 2–4 days. A whole loaf may take longer to eat in a small household.
If needed, divide the bread into portions to freeze after buying it, and take out only what you’re going to use.
Jumbo’s range overview lists several types of chocolate sprinkles from De Ruijter, including dark and milk chocolate varieties.
Jumbo lists Venz chocolate sprinkles in dark and milk chocolate varieties, as well as different pack sizes.
Jumbo’s range includes its own-brand chocolate sprinkles alongside products from De Ruijter and Venz.
Albert Heijn lists sourdough breads in its Liefde & Passie range. They’re worth considering if you prefer chocolate sprinkles on bread rather than rusks.
These rusks, crispbread and chocolate sprinkles give you the option to put together your own crunchy combination. If you’d rather use sourdough bread, check separately whether that loaf is wholemeal.
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For anyone who likes chocolate sprinkles on rusks and is looking for a wholemeal option.
Check the nutritional information for each rusk and look at the ingredients if baker’s salt matters to you.
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For anyone looking for a wholemeal, crunchy base for toppings. This is crispbread, not a rusk.
Check the nutritional information for the amount you’ll eat, and look at the ingredients if baker’s salt is a factor in your choice.
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For anyone who wants to pair dark chocolate sprinkles with their choice of rusks or bread.
Check the ingredients, allergens and nutritional information on the packaging.
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For anyone who wants to sprinkle milk chocolate sprinkles over a base of their choice.
Use the packaging to check the nutritional value per portion, ingredients and allergens.
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For anyone who wants to pair Venz’s Milk Vanilla variety with rusks or bread as a separate topping.
Check the ingredients and allergens on the packaging before choosing this variety.
No. Sourdough describes how the bread rises and doesn’t guarantee that it’s wholemeal. Look for the wholemeal label if that’s what you’re after; the Voedingscentrum recommends wholemeal bread for its fibre, vitamins and minerals.
No. According to the Voedingscentrum, bakers aren’t required to use baker’s salt. If you want to know whether it’s used in a particular loaf, check the ingredients or ask the baker.
If needed, divide the bread into portions to freeze. The Voedingscentrum recommends keeping opened wholemeal sourdough bread in a kitchen cupboard for 2–4 days, or in the freezer for 1–3 months. Take out only what you’re going to use.
