Sourdough is your top priority
You’re looking for a product explicitly labelled as sourdough and see crispbread as a suitable alternative to round rusks. Albert Heijn describes Wasa Sourdough Rye and Multigrain as crispbread made with sourdough.
Which option is right for you?
A classic rusk base
You want to serve small, round rusks and don’t require them to be sourdough. Bolletje describes its Echte Beschuit as light and crisp.
Checking ingredients carefully
You need to check which grains or other allergens a product contains for your guests. The sourdough crispbreads described contain cereals containing gluten; check the current packaging of your chosen product before serving.
What should you look for when choosing?
First decide whether sourdough or the traditional rusk shape matters more for your buffet. Then check that the size and ingredients suit what you want to serve.
| What to consider | What to check when buying | Who it matters to |
|---|---|---|
| Sourdough or rusks | Look for an explicit sourdough label on the packaging and check whether the product is a rusk or crispbread. | If sourdough is the deciding factor for me, I don’t want to accidentally choose ordinary rusks. For around 46% of consumers, the product type comes first. |
| Shape and toppings | Compare the round shape of rusks with the flatter shape of crispbread, and think about what toppings you want to add. | For small buffet portions, I want to know whether my toppings will work with the shape I choose. This style of serving is the top priority for around 36% of consumers. |
| Ingredients and nutritional information | Read the current allergen information and, if fibre matters to you, compare the nutritional values per 100 g. | When I’m shopping for guests with specific ingredient requirements, I need to be able to check what each variety contains. Around 18% of consumers prioritise checking the label. |
Common mistakes
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Assuming every sourdough product is a rusk
Wasa and Leksands sell the sourdough products described here as crispbread. Its flatter shape is different from a round, light rusk.
Check the product type and, if you like, try it beforehand to see whether its shape works with the toppings you’re planning for the buffet.
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Assuming sourdough means allergen-free
The sourdough crispbreads described contain cereals containing gluten. Bolletje Echte Beschuit lists egg as well as cereals.
Before buying and serving, check the ingredients and allergens on the current packaging, including any warnings about traces.
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Assuming every product contains iodised salt
The mention of baker’s salt in bakery products is no reason to assume that every rusk or crispbread has the same salt composition.
If you want to know which salt a particular product contains, check the ingredients list on its packaging.
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Opening crispbread well before the buffet
The product instructions for Wasa sourdough rye crackers say to store them in a cool, dry place and close the packaging securely after opening.
Keep the product sealed until you’re ready to use it. Add moist toppings shortly before serving if you want to keep the crisp texture.
Brands to consider
Wasa
Worth considering if you’re thinking of serving sourdough crispbread at your buffet instead of traditional rusks.
- According to Albert Heijn’s product information, Wasa Sourdough Rye contains 19 g of fibre per 100 g, while Wasa Sourdough Multigrain contains 18 g per 100 g.
- Both varieties are crispbread and contain cereals containing gluten. Also check the packaging of your chosen product for warnings about possible traces.
Leksands
Another sourdough crispbread option if you want to compare products containing wholemeal rye.
- Jumbo’s product information lists 85% wholemeal rye flour and 3.8% sourdough for the variety described.
- This variety contains cereals containing gluten, including rye, wheat and barley; it is not a gluten-free rusk option.
Bolletje
Worth considering when the traditional rusk shape matters more than a sourdough label.
- Bolletje describes Echte Beschuit as light and crisp.
- The ingredients information for Echte Beschuit lists wheat, rye and egg, but does not mention sourdough. Check the packaging if the ingredients matter to your guests.
A product for the sourdough option
This option is sourdough crispbread as a flatter alternative to rusks for your buffet, rather than a traditional round rusk.
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Wasa sourdough rye crackers, 235 g
Worth considering if you’re specifically looking for sourdough for your buffet and the flatter shape of crispbread works with your toppings.
The product information for this rye variety lists 19 g of fibre per 100 g. It contains cereals containing gluten; if you have allergies, also check the current packaging for possible traces of other allergens.
Frequently asked questions
Is sourdough crispbread the same as a rusk?
No. The Wasa and Leksands sourdough products described are crispbread, while Bolletje Echte Beschuit is a traditional rusk product. Choose crispbread only if its different shape and texture work for your buffet.
Are these sourdough crispbreads gluten-free?
No. The Wasa and Leksands varieties described contain cereals containing gluten. Always check the current allergen information on the packaging of your chosen product.
Can I assume that every rusk contains iodised baker’s salt?
No, don’t assume that every product has the same salt composition. Check the ingredients list if you want to know which salt is used in a particular rusk or crispbread.
How should I store crispbread until the Boxing Day buffet?
Store Wasa sourdough rye crackers in a cool, dry place, as stated in the product instructions, and close the packaging securely after opening. Add moist toppings shortly before serving if you want to keep the crisp texture.