Canteen managers looking to offer wholemeal bread
They want to choose bread for daily lunches that is labelled wholemeal on the packaging, and compare the fibre and nutritional content of different options.
Who is this choice relevant to?
Canteens with fussy bread eaters
They are looking for a bread texture that appeals to employees, without automatically assuming that fine-textured or light-coloured bread is wholemeal. A tasting session can help you gauge preferences for a particular option.
Buyers managing portions and dietary needs
They need to match the quantity of bread to lunch demand, keep track of labels and arrange a separate option for employees who need to eat gluten-free.
What should you look for when buying?
First decide whether wholemeal bread is a fixed purchasing requirement. Then compare the textures employees are happy to eat with the quantity of bread the canteen can use or store for each lunch service.
| Point to consider | What to check when buying | Who does this matter to? |
|---|---|---|
| Wholemeal and fibre | Check that the packaging says ‘wholemeal’. Compare fibre figures on the same basis, such as per 100 g. | If I want to offer clearly identifiable wholemeal bread at every lunch, I can’t rely on a brown colour or a multigrain name. For around 46% of consumers, being able to verify that it is wholemeal is the top priority. |
| Taste and texture | Try a finer-textured option labelled wholemeal. Keep any white-and-wholemeal combination clearly separate from fully wholemeal bread. | If employees leave coarse bread uneaten, I want to know whether a finer texture would suit them better. For around 27% of consumers, acceptance is the top priority. |
| Stock and dietary needs | Choose whole or half loaves to suit demand, and check the allergen information for each product. | For several lunch services, I want to be able to plan portions without losing track of the labels for different bread options. For around 27% of consumers, stock and suitable options matter most. |
Common mistakes
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Assuming brown or multigrain bread is wholemeal
A bread’s colour and name alone don’t tell you whether it is sold as wholemeal. As a result, a canteen could buy something different from the bread it wants to list on the menu.
Make ‘wholemeal’ a purchasing requirement and check the packaging of every option you choose.
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Treating a white-and-wholemeal mix as the end goal
According to the Netherlands Nutrition Centre, mixing white and wholemeal bread can help people get used to wholemeal. In a canteen, it is still important for employees to be able to identify which bread is fully wholemeal.
Keep fully wholemeal bread clearly identifiable and give any mixed option its own label. Try a finer-textured wholemeal option if the texture is the main concern.
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Assuming every loaf contains baker’s salt
A general rule about iodine in baker’s salt doesn’t tell you which salt was used to make a particular loaf. This distinction matters if baker’s salt is a purchasing requirement.
Check the ingredients for the bread you choose, or ask the supplier for its product specification.
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Buying whole loaves without a storage routine
Bread for several lunch services needs a plan for using and storing it. The Netherlands Nutrition Centre recommends keeping wholemeal bread in a kitchen cupboard for 2–4 days or in the freezer for 1–3 months.
Choose whole or half loaves to match expected demand, and freeze any bread that won’t be used in time.
Brands to explore
These supermarket brands list relevant bread categories or options. For a canteen order, always compare the label on the specific loaf rather than relying on the product range alone.
Albert Heijn
Albert Heijn has an online wholemeal bread category where you can browse different options.
- The category gives you a starting point for comparing loaves.
- Albert Heijn warns that ingredients, nutritional values and allergy information may change; check the details on the packaging you choose.
Lidl
Lidl lists, among other options, a half loaf of extra wholemeal bread, and describes one specific loaf as being made with extra-finely milled wholemeal flour.
- The description of this particular fine-textured loaf is useful if a coarse texture makes the choice difficult.
- Don’t assume other Lidl loaves have the same ingredients or texture; check the option you choose.
ALDI
ALDI lists both fine-textured wholemeal bread and a separate extra-fibre wholemeal loaf.
- These two product types give you the opportunity to compare texture and nutritional information for each loaf.
- ALDI’s claims about its extra-fibre loaf apply to that product; don’t assume they apply to the entire range.
PLUS
PLUS has an online wholemeal bread category and lists a farmhouse wholemeal loaf.
- The product listing gives you a specific loaf to assess for size and labelling.
- PLUS says that product, dietary and allergy information may change; check the current packaging.
Dirk
Dirk shows a range of bread types, including a specific extra-fibre wholemeal option.
- The product listing makes it possible to ask specifically for that option.
- Check the range, label and quantities needed at your chosen store.
Bread products on Joybuy
These products offer two other types of bread for canteen lunches: individual Lebanese breads and a round loaf. If ‘wholemeal’ is a fixed purchasing requirement, check the label on the packaging for the option you choose; don’t rely on the English product name alone.
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Souq Lebanese Bread Whole Wheat, 6 pieces
The pack of six works well for a lunch where you want to serve bread individually. For a wholemeal order, check the label on the Dutch packaging.
The product information lists wheat and gluten and notes that it may contain soya and milk. Check the latest allergen information before serving the bread.
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Lekhaven Bakkerij Whole Wheat Country Round Bread, 550 g
According to the preparation instructions, this 550 g round loaf needs to be defrosted, baked and cooled. Allow for oven space and preparation time when planning lunch.
Check the wholemeal label and nutritional information on the packaging before comparing this loaf with other options. The product information lists wheat and gluten.
Frequently asked questions
How can I identify wholemeal bread for the canteen?
For packaged bread, check that the label says ‘wholemeal’. According to the Netherlands Nutrition Centre, a brown colour, a coating of seeds or a multigrain name is no substitute for checking the label.
Is bread made with white and wholemeal flour the same as fully wholemeal bread?
No, a mix that includes white bread is not the same as fully wholemeal bread. The Netherlands Nutrition Centre suggests mixing the two as a way to get used to wholemeal; make it clear in the canteen which option is fully wholemeal.
Can I assume that every loaf is made with baker’s salt?
No, check each product individually. If baker’s salt matters for your order, check the ingredients or ask the supplier for the product specification.
How should I plan bread for several canteen lunches?
Choose whole or half loaves to match expected demand, and freeze any bread you won’t use in time. The Netherlands Nutrition Centre recommends keeping wholemeal bread in a kitchen cupboard for 2–4 days or in the freezer for 1–3 months.
Is standard wholemeal wheat bread gluten-free?
No, standard wholemeal wheat bread is not gluten-free. For a separate gluten-free option, check the product information and take the allergen information into account when serving it.