If you want sturdy slices that can hold generous fillings, choose a wholemeal loaf that your supplier can cut to your preferred thickness. Bakkerij Lamers lists 14.5 mm as thick-sliced and 11.5 mm as standard for one of its loaves; ask other suppliers about their own measurements. For the canteen, compare the nutritional information per 100 g and per serving, and check the latest allergen information.
If a sandwich needs to be easy to eat by hand during a work break, the desired slice thickness is a specific requirement to discuss with your supplier. Bakkerij Lamers offers a 14.5 mm slicing option for its wholemeal square tin loaf, alongside a standard 11.5 mm slice.
When planning lunch portions, the nutritional information for the bread you choose and the actual slice you serve is more useful than the colour of the loaf. The Voedingscentrum gives an average of 3.4 g of fibre for a 50 g hand-cut slice of wholemeal bread; figures may differ for a specific product or a different slice size.
When serving bread to staff and visitors, the latest product information needs to be available. PLUS lists wheat, barley and cereals containing gluten among the ingredients and allergens for PLUS Rond fijn volkoren heel; check the information about possible traces for every loaf you choose, too.
First decide whether the canteen will choose the slice thickness or cut a whole loaf itself. Then compare the portion size, delivery format and product information for the loaves you are considering.
| What to consider | What to check when buying | Who is this important for? |
|---|---|---|
| Sturdiness for generous fillings | Ask about the slice thickness in millimetres and the number of slices per loaf. | For sandwiches with several layers of filling, I want to know in advance how thick the slices will be. This is a priority for around 33% of consumers. |
| Wholemeal status and nutritional information | Check that it is labelled ‘wholemeal’ and compare fibre, salt and portion size per 100 g and per slice. | When putting lunch portions together, I want to know what’s in the sandwich actually being served. This is the most important buying consideration for around 25% of consumers. |
| Delivery format and availability | Confirm with each branch whether the bread is delivered whole or sliced, and who will slice it on the day you need it. | If the canteen needs bread on set days, I want to be able to plan whether we’ll need to slice it ourselves. Around 25% of consumers prioritise this practical consideration. |
| Allergens and handling | Read the latest allergen information and check the procedures for storage and slicing. | Before serving bread, I want to be able to consult the product information and handle it hygienically. This is the top priority for around 17% of consumers. |
Colour alone doesn’t tell you whether a loaf is wholemeal. According to the Voedingscentrum, wholemeal bread is made from 100% wholemeal flour; brown bread may also contain white flour.
Specify that the bread must be labelled ‘wholemeal’ and check the packaging if the product or supplier changes.
Bakkerij Lamers lists 11.5 mm for a standard slice and 14.5 mm for a thick slice of its wholemeal square tin loaf. These measurements apply to that product and don’t define what another supplier means by thick-sliced.
Before placing an order, ask about the slice thickness, the number of slices per loaf and whether the bread can be sliced on your preferred delivery day.
If the canteen is slicing the bread itself, you’ll also need to allow time and have a suitable slicing process in place.
A thicker slice may weigh more than the portion used as the basis for a product’s nutritional information. This means that values per slice aren’t directly comparable unless you know the weight of the slices you’re serving.
Compare the values per 100 g first, then use the weight of your own slices to assess the lunch portion.
The term ‘wholemeal’ doesn’t tell you which salt has been used in a particular loaf. So don’t assume that it contains iodised baker’s salt.
Check the ingredients list for the loaf you choose before sharing information about it.
An option for canteens looking to buy a wholemeal loaf and decide on the portion sizes themselves.
A supermarket range with several styles of wholemeal bread, including fine and coarse varieties.
A supplier of fine wholemeal bread and whole loaves such as Extra Fibre-Rich Wholemeal Bread.
An option if you want to review the product information for a whole fine wholemeal loaf before ordering.
A supermarket offering wholemeal flour-dusted bread and a wholemeal variety from Bakker van der Akker.
A place to shop for products including fine wholemeal bread.
No. According to the Voedingscentrum, wholemeal bread is made from 100% wholemeal flour, while brown bread may also contain white flour. So check that it is labelled ‘wholemeal’ rather than relying on the colour alone.
It depends on the product and slicing option. Bakkerij Lamers offers a 14.5 mm thick slice of its wholemeal square tin loaf, compared with a standard 11.5 mm slice. Ask your supplier what thicknesses are available and how many slices you’ll get per loaf.
Check the allergens and possible traces for the bread you’re actually serving. PLUS lists wheat, barley and cereals containing gluten among the ingredients and allergens for PLUS Rond fijn volkoren heel; that product specification doesn’t automatically apply to other loaves. Check the latest information again whenever you change products, and make sure the bread is handled hygienically.
Follow the storage instructions for the bread you choose. Albert Heijn says AH Rond volkoren heel can be frozen on the day of purchase and should be used within one month. Don’t assume the same instructions apply to another product without checking.
