Rye and sourdough fans
You’re looking for a crunchy base for sweet or savoury toppings to enjoy with your coffee, and check that rye and sourdough are actually listed in the ingredients.
Who is it suitable for?
Shoppers comparing nutritional information
You don’t choose based on the word ‘sourdough’ alone. You compare the wholegrain content, fibre and salt per 100 g, and consider how much you eat.
Shoppers for whom texture is key
You first consider whether hard, crunchy crispbread is comfortable to chew and swallow. For people with swallowing difficulties, Thuisarts lists soft, puréed or liquid foods as possible adapted consistencies.
What should you look for when choosing?
First decide whether the hard texture is suitable; then compare the ingredients and nutritional information of the products that meet your needs.
| What to consider | What to check | Who is this most important for? |
|---|---|---|
| Texture | Consider whether a hard, dry crispbread is suitable for your ability to chew and swallow. If you have swallowing difficulties, ask which consistency is suitable. | If I have difficulty chewing or swallowing, I want to know first whether I can comfortably eat a crunchy crispbread. For around 42% of consumers, ease of eating comes first. |
| Wholegrain, fibre and salt | Compare the wholegrain content, fibre and salt per 100 g, and take your portion size and toppings into account. | When nutritional information determines my choice, I want to look beyond the ‘sourdough’ label. Around 33% of consumers give this nutritional profile the highest priority. |
| Rye and sourdough | Check the ingredients list for rye and sourdough, and choose toppings to suit your taste. | For my coffee break, I’m mainly looking for a rye crispbread made with sourdough as a base for toppings. This flavour and product style matters most to around 25% of consumers. |
Common mistakes
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Assuming sourdough means a soft crispbread
Sourdough doesn’t automatically make crispbread easy to swallow. Its hard texture may not be suitable if you have swallowing difficulties.
Consider the texture before you choose. Discuss swallowing difficulties with a healthcare professional; Thuisarts mentions adapted consistencies such as soft or puréed foods.
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Comparing only the word ‘sourdough’
According to Jumbo’s product pages, Wasa Sourdough Rye contains 19 g of fibre per 100 g, while Leksands Sourdough Crispbread contains 21 g per 100 g. Both pages list 1.2 g of salt per 100 g.
Compare the latest nutritional information per 100 g and consider how much you actually eat, including toppings.
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Assuming it contains iodised salt
The Commodities Act Decree defines bakers’ salt as iodised table salt. This doesn’t mean that all crispbread contains bakers’ salt.
If iodised salt is important to your choice, check the ingredients list on the packaging.
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Overlooking the allergen information
For the sourdough crispbreads discussed here, Jumbo’s product information lists cereals containing gluten. The ingredients and possible traces listed vary by product.
If you have an allergy or food intolerance, read the latest information for the specific product.
Brands compared
Wasa
Wasa Sourdough Rye is a crispbread made with wholegrain rye and rye sourdough.
- Jumbo’s product information lists 19 g of fibre and 1.2 g of salt per 100 g.
- The hard texture is worth considering if you need soft foods. If you have allergies, check the latest packaging for ingredients and possible traces.
Leksands
Leksands Sourdough Crispbread is another wholegrain rye option for anyone comparing nutritional information.
- Jumbo’s product page lists 21 g of fibre and 1.2 g of salt per 100 g.
- The product information lists rye, barley, wheat and gluten. The hard texture is also something to consider.
Sourdough crispbread at Joybuy
This selection features rye crispbread made with sourdough, offering a crunchy base for toppings to enjoy with your afternoon coffee. First consider whether hard crispbread is suitable for the person eating it.
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Wasa rye sourdough crispbread, 235 g
For a coffee break when you’re looking for crunchy rye crispbread as a base for toppings, provided you find the texture comfortable to eat.
Pack size: 235 g. If you have allergies, check the latest ingredients list and allergen information.
Frequently asked questions
Is sourdough crispbread softer than other crispbread?
No. The sourdough label doesn’t mean the crispbread is soft. Crispbread is usually hard and crunchy. If you have swallowing difficulties, Thuisarts advises getting advice on which consistency is suitable.
How do I compare Wasa Sourdough Rye and Leksands Sourdough Crispbread?
Compare the latest nutritional information per 100 g and the portion you plan to eat. Jumbo’s product pages list 19 g and 21 g of fibre per 100 g respectively; both list 1.2 g of salt per 100 g. Toppings also contribute to the nutritional value of your coffee break.
How can I tell if crispbread contains iodised bakers’ salt?
Check the packaging’s ingredients list for bakers’ salt or a reference to iodised salt. The Commodities Act Decree defines bakers’ salt as iodised table salt, but the product category alone won’t tell you which salt was used in a particular crispbread.
Which allergens should I look out for in these rye crispbreads?
Read the allergen information on the packaging you buy. Jumbo’s product information lists rye and barley for Wasa Sourdough Rye, and rye, barley and wheat among the ingredients for Leksands Sourdough Crispbread. Also check each product for any warnings about traces.