Sourdough fans
Want sourdough as a recognisable feature of a product to enjoy with coffee, and are open to crispbread instead of round rusks.
Who is this choice for?
People who consider fibre content
Want to compare the nutritional information for wholegrain products without seeing any one product as a complete solution for a coffee break.
People who prioritise ease of eating
Consider whether a dry, brittle product is comfortable for them or an older relative to eat, for example if they have a dry mouth, gum problems or difficulty chewing.
What should you consider when choosing?
Rusks and sourdough crispbread are two different types of product to enjoy with coffee. The shape and flavour you prefer are a good starting point, but the texture also needs to suit the person eating it.
Sourdough crispbread
Choose this if: sourdough matters to you and you find hard, crunchy crispbread comfortable to eat.
Consider: it isn’t a round rusk, so check the ingredients and allergens for the version you choose.
Wholemeal rusks
Choose this if: the familiar round rusk shape matters more than sourdough.
Consider: rusks are also dry and brittle, so don’t rely on their familiar shape alone if the person has difficulty chewing.
| What to consider | What to look for | Who it matters to |
|---|---|---|
| Sourdough and product type | Check whether sourdough is listed in the product information and whether it’s a rusk or crispbread. | If sourdough is the reason for buying, I don’t want to accidentally choose ordinary rusks. Around 33% of consumers prioritise this product preference. |
| Fibre and wholegrain | Compare fibre per 100 g in the nutritional information and check the ingredients for the exact version. | If you want to take fibre into account, the label tells you more than the word ‘sourdough’ alone. This is the main consideration for around 25% of consumers. |
| Texture and ease of eating | Check whether the person can manage dry, brittle products; consider toppings and drinks too. | If someone has a dry mouth or difficulty chewing, I first want to know whether the coffee break will be comfortable. This is the top priority for around 42% of consumers. |
Common mistakes
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Mistaking sourdough crispbread for rusks
The sourdough products reviewed are crispbreads. If you’re expecting round rusks, you’ll get a different shape and texture.
Read the product name before buying, and choose crispbread only if that’s the type of product you want.
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Focusing only on fibre
The fibre content doesn’t tell you whether a dry, brittle product will be comfortable to eat. The Netherlands Nutrition Centre points out that a dry mouth, gum problems and reduced appetite, among other things, can make eating more difficult for older people.
First consider how easy the product is for the person to eat, then compare the nutritional information for the products you’re considering.
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Guessing allergens from the product name
Rusks and crispbread can contain different types of grain and other allergens. The ingredients vary between specific versions.
Check the latest ingredients and allergen information on the packaging.
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Assuming every bakery product contains baker’s salt
The Netherlands Food and Consumer Product Safety Authority describes the conditions under which iodine compounds may be present in bakery products through baker’s salt. This doesn’t mean that baker’s salt has been added to every individual product.
Check the ingredients for the specific product if baker’s salt is a concern.
Brands to consider
These brands offer examples of the different product types. Always assess the specific version rather than the brand as a whole.
Wasa
A good option for anyone looking for sourdough crispbread rather than rusks.
- According to Albert Heijn’s product information, Wasa Sourdough Rye contains 19 g of fibre per 100 g.
- The sourdough versions reviewed are crispbreads, not rusks. Check the grains and allergens on the packaging for each version.
Leksands
A good option for anyone looking to compare rye-based sourdough crispbread.
- Albert Heijn’s product information lists 21 g of fibre per 100 g for the version reviewed.
- The product contains gluten-containing cereals and isn’t shaped like a rusk.
Bolletje
A good option for anyone who wants to stick with the familiar round rusk shape at coffee time.
- Joybuy’s product information lists 11 g of fibre per 100 g for Bolletje Wholemeal Rusks.
- Sourdough isn’t listed for this specific wholemeal version. Check the latest ingredients and allergen information.
Products for both options
These products illustrate the choice between wholemeal rusks in a familiar shape and sourdough crispbread as an alternative. For both, consider whether the dry, crunchy texture suits the person eating it.
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Bolletje Wholemeal Rusks, 13 pieces
For anyone who wants to keep the round rusk shape and take fibre into account. Joybuy’s product information lists 11 g of fibre per 100 g for this wholemeal version.
This isn’t a sourdough product. If the person has difficulty chewing, check whether dry rusks are comfortable to eat, and check the latest packaging for allergen information.
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Wasa Sourdough Rye crispbread, 235 g
For anyone looking for sourdough and crispbread rather than round rusks. Albert Heijn’s product information lists 19 g of fibre per 100 g for Wasa Sourdough Rye.
The product contains gluten-containing cereals. Consider whether the hard, crunchy texture is comfortable to eat, and check the latest allergen information on the packaging.
Frequently asked questions
Is sourdough crispbread the same as rusks?
No. The sourdough products reviewed are described as crispbread and don’t have the round shape of rusks. Check the product name if that shape is important for your coffee break.
Does sourdough automatically mean more fibre?
No. Sourdough alone doesn’t tell you how much fibre a product contains. Compare the nutritional information per 100 g for the exact versions, and don’t draw conclusions about all rusks and crispbread from a comparison of just a few products.
Are crunchy rusks or crispbread always suitable for an older person?
No. Dry, brittle products aren’t comfortable for everyone to eat. The Netherlands Nutrition Centre lists a dry mouth, gum problems and reduced appetite, among other factors, as things that can make eating more difficult for older people. Consider how easy the product is for the person to eat and, if needed, discuss ongoing problems with chewing or swallowing with a healthcare professional.
Do rusks in the Netherlands always contain iodised baker’s salt?
You can’t assume this is true of every rusk. The Netherlands Food and Consumer Product Safety Authority describes the conditions for using iodine compounds in bakery products through baker’s salt, but this information doesn’t confirm the ingredients of any particular rusk. Check the latest packaging for that.