Who is this choice relevant to?

Canteens planning a special lunch

For a special lunch menu, both presentation and serving time matter. Whether you choose a whole loaf, individual rolls or a product that needs baking will determine how much preparation is involved.

Buyers who require wholemeal bread

An artisan look is no substitute for the product designation. The Netherlands Nutrition Centre describes wholemeal bread as a type of bread that is relatively high in fibre, vitamins and minerals. Check the designation and nutritional information for the product you choose.

Canteens managing allergens carefully

Allergen information can vary between sourdough and seeded breads, depending on the recipe. If you serve bread unpackaged or with a topping, you must have the information for the product received available at the point of service.

What should you look for?

Start with serving time: can the bread be sliced and served straight away, or do you have the time and oven space to bake it first? Then compare the product designation, allergen information and storage instructions for products that fit your serving process.

What to consider What to check before buying Who is this important for?
Serving and presentation Check whether the bread is ready to serve or needs baking, and which portion size best suits the lunch. When lots of guests arrive at once, I want to serve bread without the oven holding up the queue. Around 29% of consumers put quick, well-presented service first.
Allergen information Check the current information for each product, including allergens present or that may be present, and make it available at the point of service. When I serve unpackaged bread, I need to be able to answer guests’ questions about its ingredients. Around 29% of consumers say this information is their top priority.
Wholemeal status and nutritional value Check the product designation and compare, among other things, fibre and salt on the same basis: per 100 g. If wholemeal bread is on the menu, I want to be sure the product I choose is designated as such. For around 24% of consumers, this check, together with the nutritional information, is decisive.
Stock and preparation Check the storage instructions and plan the preparation needed for the number of lunch guests. When numbers vary, I want to be able to store and prepare bread without losing sight of the lunch schedule. For around 18% of consumers, this logistics is the most important factor.

Common purchasing mistakes

  • Assuming dark bread or sourdough is wholemeal

    Colour and bread type alone do not tell you whether a product is designated as wholemeal bread. Nutritional values also vary by recipe.

    Check the product designation and compare the nutritional information for the exact product per 100 g.

  • Choosing part-baked bread without planning for the lunchtime rush

    Baking requires oven space and time before service. PLUS gives a baking time of 6–8 minutes at 220 °C for the Dutch Bakery Bio sourdough wholemeal rolls reviewed here. You’ll also need to allow time for them to cool.

    Plan in advance how many rolls can be baked in each batch and when they need to be served.

  • Inferring allergens from the type of bread alone

    Ingredients and the possible presence of other allergens vary between sourdough and seeded breads. The Netherlands Food and Consumer Product Safety Authority says that allergen information must also be provided to consumers for unpackaged products.

    Use the current information for the product received and make sure staff can refer to it at the point of service.

  • Using a product page as confirmation of stock

    Albert Heijn states that the Liefde & Passie bread reviewed here is only available in store. Jumbo says its Dubbel Donker Desem Volkorenbrood is no longer available online.

    Check with the store or supplier that a specific product is available before adding it to the lunch menu, and choose a suitable alternative in advance if necessary.

Brands to consider

These product ranges show different ways to put together a special canteen lunch. Check the latest product information and availability for each bread you choose.

Albert Heijn

The Liefde & Passie range is a useful reference for sourdough wholemeal bread served as a whole loaf to slice at lunchtime.

  • Albert Heijn describes the Dutch sourdough wholemeal version reviewed here as a hearty loaf made with grain grown in the Netherlands.
  • The product page says it is only sold in store, so check availability with the relevant branch.

Jumbo

The Dubbel Donker Desem Volkorenbrood reviewed here is a useful reference for a dark, hearth-baked loaf served at lunchtime.

  • Jumbo describes this version as a slowly risen hearth-baked loaf with a thin, crisp crust.
  • Jumbo says this specific product is no longer available online, so choose a product that is currently in stock.

PLUS

The product pages reviewed here offer two different preparation options: Dutch Bakery Bio sourdough wholemeal rolls that need baking, and Korenlanders small rolls that need to be stored in the freezer.

  • The pages include details such as preparation, storage and ingredients for the products in question.
  • Allow for oven time for the rolls and freezer space for the small rolls. Check the product-specific allergen information for both.

Joybuy products for a canteen lunch

These round loaves are suited to a planned lunch when you can prepare them before service. If wholemeal is a firm menu requirement, check the current packaging separately for the wholemeal designation on the multigrain bread.

Lekhaven Bakkerij Multigrain Country Bread, two round loaves

Lekhaven Bakkerij Multigrain Country Bread, round, 2 × 550 g

An option for a planned lunch where two whole loaves can be prepared and sliced before service.

Allow time for defrosting, baking and cooling. Check the current packaging for the wholemeal designation, allergens and nutritional information per 100 g.

View at Joybuy
Lekhaven Bakkerij Whole Wheat Country Round Bread, 550 g

Lekhaven Bakkerij Whole Wheat Country Round Bread, 550 g

A round wholemeal loaf for a lunch where a whole loaf can be prepared in advance and sliced just before serving.

Allow time for defrosting, baking and cooling. Check the baking time on the current packaging before setting the serving time, and refer to the label for allergens and nutritional information per 100 g.

View at Joybuy

Frequently asked questions

Does a canteen have to provide allergen information for unpackaged bread?

Yes. The Netherlands Food and Consumer Product Safety Authority says allergen information must also be provided to consumers for unpackaged products. Make sure staff can refer to the current information for the bread being served at the point of service.

Is sourdough wholemeal bread automatically gluten-free?

No. The sourdough wholemeal products reviewed here list cereals containing gluten. If guests have questions about allergens, always check the label and the information on the possible presence of other allergens for the product you choose.

How do I plan for part-baked wholemeal rolls at a set lunchtime?

Plan the number of oven batches and cooling time around the serving time. PLUS gives a baking time of 6–8 minutes at 220 °C for Dutch Bakery Bio sourdough wholemeal rolls. Follow the instructions on the current packaging for each delivery.

Does bakers’ salt mean that bread contains iodised salt?

In the version of the Commodities Act Decree consulted, dated 14 November 2014, bakers’ salt is defined as iodised table salt for bread and other baked goods. Check the ingredients list for the specific bread to see which salt it contains.