Hotel buyers planning breakfast portions
If you need a lot of bread each day, comparing whole loaves only makes sense once you know their weight and how many portions you can expect from each one.
Who is this relevant to?
Buffet managers providing allergen information
Teams serving unwrapped bread need to be able to tell guests which allergens it contains before they make their choice. The Netherlands Food and Consumer Product Safety Authority sets out this requirement for unwrapped foods.
Hotels comparing the nutritional information of different products
If you’re considering an alternative to standard wholemeal bread, you can compare the ingredients and fibre and salt values of the specific products.
What should you look for?
First, decide which loaf size and number of portions will suit your breakfast service. Then check the information guests need at the buffet for each product you choose.
| What to consider | What should you check? | Who does this matter to? |
|---|---|---|
| Loaf weight and portions | Check the weight of the exact product and how many usable portions you can cut from it. | I want to plan for enough slices without treating whole loaves of different sizes as if they were the same. For around 33% of consumers, portion yield is the top priority. |
| Allergens in unwrapped bread | Use the latest product information; if the bread contains gluten-containing cereals, state which cereal it is. | Guests need to be able to check which allergens are in the buffet bread before making their choice. For around 27% of consumers, this information is the top priority. |
| Ingredients and nutritional value | Compare the ingredients and fibre and salt values per 100 g for the specific bread products. | If I’m considering two wholemeal varieties, I want to compare their composition on the same basis. Around 27% of consumers put this product comparison first. |
| Availability and waste | Check which loaf sizes are available and follow the storage instructions for the product you choose. | I want to be able to replenish the buffet without putting out more bread than necessary. This is the main consideration for around 13% of consumers. |
Common mistakes
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Comparing whole loaves without checking their weight
A loaf with a different weight won’t necessarily provide the same number of buffet portions.
Make a note of the weight and decide which slicing method and portion size will work for breakfast before settling on the quantity you need.
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Treating the name on the front as complete product information
Fibre and salt values apply to the specific product. For example, PLUS lists 6,7 g of fibre and 1,03 g of salt per 100 g for Boeren volkoren heel; these values don’t automatically apply to other wholemeal bread.
Read the ingredients list and compare the nutritional information per 100 g for the products you actually plan to serve.
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Serving unwrapped bread without accessible allergen information
According to the Netherlands Food and Consumer Product Safety Authority, information about any allergens present must be available to guests before they choose an unwrapped food.
Keep the latest packaging or supplier specification, and make sure buffet guests can access the information or are clearly directed to a member of staff who can provide it straight away.
Brands to consider
Albert Heijn
AH Tijger volkoren heel is an example of a wholemeal loaf in the range.
- A familiar whole-loaf option to include in your bread planning.
- Check the weight of the product you choose before working out portions.
Jumbo
Jumbo lists Boeren Tijger Volkoren and Fijn Volkoren as separate bread varieties.
- The individual product names help you identify the variety you mean.
- Don’t assume that features of one variety also apply to the other.
Lidl
Tijgervolkoren heel vloerbrood is a wholemeal option for those who can buy bread in store.
- The product description makes clear that it’s a whole, hearth-baked loaf.
- Check local availability; the variety mentioned was only available in store.
ALDI
ALDI lists Fijn volkoren heel and the separate product Extra vezelrijk volkorenbrood.
- The two product names distinguish a standard fine-textured variety from another wholemeal option.
- Check the ingredients and nutritional information for each product separately.
PLUS
PLUS provides product-specific details of the ingredients, allergens and nutritional information for Boeren volkoren heel.
- PLUS lists wheat, barley and soya as allergens in this variety.
- PLUS notes that recipes may change, so use the latest packaging for your buffet.
Dirk
Bakker van der Akker Boeren volkoren heel is one of the whole-loaf varieties listed.
- The full product name helps you identify the variety you’ve chosen.
- Check the weight and product information of the bread you buy when planning portions.
Related products
Related products coming soon.
Frequently asked questions
Does a hotel need to provide allergen information for unwrapped wholemeal bread?
Yes. According to the Netherlands Food and Consumer Product Safety Authority, information about any allergens present in unwrapped foods must be available before guests make their choice. For cereals containing gluten, the specific cereal must be named. Information can be provided in writing, electronically or, under certain conditions, verbally.
Does all Dutch wholemeal bread contain iodised baker’s salt?
You can’t assume this is the case for every loaf. The Netherlands Food and Consumer Product Safety Authority explains the conditions under which iodine compounds may be present in bread through baker’s salt. For a specific loaf, check the latest product information or ask the supplier.
How can you reduce leftover bread at a hotel breakfast?
Match the amount of bread you put out to expected breakfast numbers and replenish it as needed. If you want to store bread, follow the instructions for the exact product; PLUS says that Boeren volkoren heel can be frozen on the day of purchase.