Student who checks the packaging
You’re looking for a crunchy base for a simple dinner and want to know how many portions you can serve with the topping you plan to use. If sourdough isn’t essential, rusks are still an option.
Which option is right for you?
Sourdough fan happy to try a different shape
You want a product that’s explicitly labelled as sourdough. In that case, you could consider crispbread, as long as you don’t specifically need the round shape of rusks.
Meal planner who checks the label
You compare ingredients, fibre and salt per 100 g, and read the allergen information before choosing a crunchy bread base.
What should you look for when choosing?
Classic or wholemeal rusks
Choose this if: you want a round, crisp base for toppings.
Bear in mind: the name ‘rusks’ doesn’t in itself mean that sourdough has been used. Check the ingredients if that’s a deciding factor.
Sourdough crispbread
Choose this if: explicitly stated sourdough matters more to you than the shape of rusks.
Bear in mind: crispbread has a different shape and texture from rusks. Sourdough also doesn’t mean a product is free from allergens.
| What to consider | What to check when buying | Who should pay particular attention? |
|---|---|---|
| How much you can use | Check the number of pieces or the weight per pack, and think about how much topping you’ll need. | On a tight student budget, I want to know how many dinners I can make with the pack and the toppings I’ve planned. Around 42% of consumers prioritise getting enough usable portions. |
| Sourdough and shape | Look for sourdough in the ingredients or product specifications, and check whether the product is rusks or crispbread. | If I want the flavour of sourdough, I can let go of the round shape of rusks. Proven sourdough content is the priority for around 33% of consumers. |
| Nutritional information and allergens | Compare fibre and salt per 100 g, and read the ingredients and allergen information on the packaging. | If I regularly eat a crunchy bread base, I want to know which grains it contains and what the nutritional information says. The ingredients are the main concern for around 25% of consumers. |
Common mistakes
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Mistaking sourdough crispbread for rusks
A product made with sourdough may be crispbread. If you’re expecting round, crisp rusks, you’ll get a different shape and texture.
Decide which requirement matters most, then check the product name and ingredients.
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Assuming sourdough tells you anything about allergens or salt
According to Jumbo, Leksands Sourdough contains gluten-containing cereals. So the sourdough label is no substitute for checking the allergen and nutritional information.
Read the current packaging, including the ingredients, possible traces and the amount of salt per 100 g.
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Assuming baker’s salt is always used
According to the Netherlands Nutrition Centre, bread doesn’t have to be made with baker’s salt. A description such as ‘artisan’ also doesn’t tell you which type of salt was used.
Check the ingredients for baker’s salt, or ask which salt was used if you’re buying unpackaged bread.
Brands to consider
Bolletje
Bolletje is worth considering if you want to stick with rusks. Its range includes products such as Echte Beschuit and Volkoren Beschuit.
- There are several rusk varieties to compare by shape and ingredients.
- Check the ingredients of your chosen variety if sourdough is essential to you.
Wasa
Wasa is worth considering if you’re looking for sourdough and want crispbread rather than rusks.
- According to Wasa, Sourdough Rye is made with sourdough and 100% rye flour.
- Sourdough Rye is crispbread, not rusks. Check the allergen information too; the product details mention possible traces of sesame and milk.
Leksands
Leksands is an option to consider if you’re looking at wholegrain rye crispbread made with sourdough.
- Jumbo lists Leksands Sourdough as containing 85% wholegrain rye flour, 3.8% sourdough and 21 g of fibre per 100 g.
- This product isn’t rusks. According to Jumbo, it contains rye, barley and wheat.
Products in both formats
These Joybuy products let you choose between sourdough rye crispbread and wholegrain rusks. Compare the product formats first, then check the ingredients, nutritional information and allergens on each pack.
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Wasa Sourdough Rye crispbread, 235 g
For anyone looking for explicitly labelled sourdough and wanting crispbread rather than rusks.
According to Wasa, Sourdough Rye is made with sourdough and 100% rye flour. Check the current packaging for allergens and possible traces.
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Bolletje Wholegrain Rusks, 13 pieces
For anyone who wants to stick with the shape of rusks and is looking for a wholegrain variety.
The pack contains 13 pieces. If sourdough is essential, check the ingredients of this variety.
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Bolletje Dark Wholegrain Rusks, 10 pieces
For anyone looking for a dark wholegrain variety without switching from rusks.
The pack contains 10 pieces. Read the current ingredients and allergen information if the product’s composition will determine your choice.
Frequently asked questions
Is sourdough crispbread the same as sourdough rusks?
No, crispbread and rusks are different product formats. If you specifically want round rusks, check the product name. If sourdough matters more, check whether it’s explicitly listed in the crispbread’s ingredients.
What should I look for regarding gluten and other allergens?
Read the allergen information on the current packaging of the variety you choose. According to Jumbo, Leksands Sourdough contains rye, barley and wheat, among other ingredients. Wasa Sourdough Rye also lists possible traces of sesame and milk.
Does bread always have to be made with baker’s salt?
No, according to the Netherlands Nutrition Centre, using baker’s salt when baking isn’t compulsory. To find out which salt was used in a specific product, check the ingredients or ask the baker if you’re buying unpackaged bread.
How should I store sourdough crispbread after opening?
Seal the pack tightly after opening and store the crispbread in a dry place. Also follow the storage instructions on the packaging of the product you’ve bought.