Organisers of buffets with individual portions
If you want to serve crispbread on its own or as a base for toppings, the shape, number of pieces per pack and storage instructions can help you plan your service.
Who are these options relevant to?
Caterers responsible for allergen information
You need to be able to tell guests which cereals and other allergens are present in each product you choose, especially if the crispbread is served unwrapped.
Organisers comparing nutritional values
You may want to check how much fibre a product contains per 100 g and what portion you’ll actually serve, rather than judging the whole selection by a single snack.
What should you look for when buying?
First, check the ingredients and allergen information against how you plan to serve the crispbread. Then choose a suitable shape and compare the nutritional information on a like-for-like basis.
| What to consider | What to check | Who is this important for? |
|---|---|---|
| Allergens for buffet service | Check the current ingredients and allergen information for each product, and note which cereals containing gluten are present. | If I’m serving crispbread unwrapped, I want to be able to tell guests which cereals and other allergens it contains. This information is a top priority for around 42% of consumers buying for a buffet. |
| Shape and portions | Check the shape and pack size, then decide whether you’ll serve individual pieces or topped bites. | For a buffet of individual bites, I want to know in advance how many pieces I can put out and how to present them. Around 33% of consumers doing the buying give serving convenience top priority. |
| Wholegrain and fibre | Compare the ingredients and stated fibre per 100 g, and take the portion you plan to serve into account too. | If nutritional values influence my choice, I want to compare products on the same basis rather than relying on the front of the pack alone. This is the main consideration for around 25% of consumers. |
Common mistakes
-
Assuming sourdough means artisan-made
The word ‘sourdough’ tells you something about the product, but it doesn’t confirm how traditionally or artisanally it was made.
Only describe a product as artisan-made in your catering communications if the supplier can provide clear evidence of how it is produced.
-
Listing gluten without naming the cereals
Wasa Sourdough Rye and Leksands Sourdough do not contain the same cereals. The Netherlands Food and Consumer Product Safety Authority requires allergen information for food served unwrapped; for cereals containing gluten, the specific cereals must be named.
Keep a record of the current allergen information for each product you choose, and make sure guests can access it before eating.
-
Assuming it contains iodine from baker’s salt
According to the Netherlands Nutrition Centre, bakers are not required to use baker’s salt. So you can’t tell from the product category alone whether crispbread contains iodine from this type of salt.
Check the packaging or ask the manufacturer which salt is used before mentioning iodine in your product information.
-
Confusing fibre per 100 g with fibre per portion
Albert Heijn lists 19 g of fibre per 100 g for Wasa Sourdough Rye and 21 g per 100 g for Leksands Sourdough. These figures use the same basis for comparison, but they don’t tell you how much fibre is in a piece you serve.
Compare the values per 100 g, then consider separately how large your planned portions will be.
Brands to consider
Wasa
Wasa Sourdough Rye is an option if you’re looking for crispbread made with wholegrain rye and sourdough.
- Albert Heijn lists 19 g of fibre per 100 g for Wasa Sourdough Rye.
- This product contains rye and barley; check the latest information for any other potential allergens too.
Leksands
Leksands Sourdough comes in triangular pieces, making it a good fit for a buffet where the shape of each plain or topped bite matters.
- Albert Heijn lists 21 g of fibre per 100 g and 3,8% rye sourdough for this product.
- This product contains rye, wheat and barley. Describing it as a family recipe does not prove that it is artisan-made.
Sourdough crispbread on Joybuy
For individual buffet portions or topped bites, we’ve selected Wasa Sourdough Rye. Work out how many packs you need based on the portions you plan to serve.
Image unavailable
Wasa Sourdough Rye crispbread 235 g
A handy choice for serving on its own or as a base for toppings at the buffet.
The pack contains 235 g. Albert Heijn lists 19 g of fibre per 100 g for Wasa Sourdough Rye.
This product contains rye and barley. Check the latest allergen information if you’re serving it unwrapped.
Frequently asked questions
Do I need to provide allergen information if I serve crispbread unwrapped at a conference buffet?
Yes. Guests must be able to access information about allergens in food served unwrapped. The Netherlands Food and Consumer Product Safety Authority states that the specific cereal must also be named for cereals containing gluten, so check the information for each product.
Is sourdough crispbread automatically artisan-made?
No. The word ‘sourdough’ does not confirm that a product is artisan-made. Ask the manufacturer or supplier for clear evidence before using that description for your buffet.
Can I assume sourdough crispbread contains iodine from baker’s salt?
No. According to the Netherlands Nutrition Centre, the use of baker’s salt is not compulsory. Check the product information or ask the manufacturer which salt is used before making a claim about iodine.
How can I keep crispbread crisp during a buffet?
Follow the storage instructions on the pack and open it as close to serving time as possible. Serve moist toppings separately or add them shortly before serving.