Canteens with steady lunchtime demand
If demand is predictable, a whole loaf is an option if your team slices and portions it on site. Check that the product information matches your regular lunch menu, and plan how much bread you’ll need each day.
Which canteens is it for?
Canteens with fluctuating lunchtime demand
A smaller loaf or a part-baked option can make it easier to adjust service on quieter days. Baking off part-baked bread requires oven space and preparation time.
Canteens with allergen information requirements
For every loaf you choose, check the current ingredients, listed allergens and warnings about possible cross-contamination. The information for the bread should also be considered alongside that for the fillings.
What should you look for when buying?
First, work out how much bread the canteen serves at each lunch and whether you can bake it off on site. Then compare the latest product information for loaf sizes that suit the way you work.
| What to consider | What to check when buying | Who is it important for? |
|---|---|---|
| Wholemeal ingredients and nutritional information | Check the product description and ingredients list; compare fibre and salt on the same basis, per 100 g. If iodised salt or baker’s salt is a purchasing criterion, check the label. | If I want to compare the nutritional information for loaves on a regular lunch menu, I need to know what each loaf contains. An estimated 29% of consumers put this product information first. |
| Flavour and loaf shape | Choose between a whole loaf and a smaller or part-baked size based on the planned portions and fillings. Check whether slicing and, if needed, baking off fit into your lunch preparation routine. | For a lunch where the bread needs to work with the planned fillings, I want to consider its shape, crust and how easy it is to slice. An estimated 29% of consumers put this bread experience first. |
| Allergens and safe service | Check the latest allergen information for both the bread and fillings, and make sure storage and serving follow the product instructions and the canteen’s HACCP procedures. | When I serve a range of sandwiches, I want to be able to share the ingredients information and store perishable fillings safely. An estimated 21% of consumers give this the highest priority. |
| Availability and food waste | Match the loaf weight to expected lunchtime demand and, for products sold in specific shops, check the range at your regular branch. Also check the storage instructions. | When lunch numbers vary, I don’t want to prepare more bread than needed, and the purchasing process needs to be practical. An estimated 21% of consumers consider this their main concern. |
Common mistakes
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Assuming sourdough means wholemeal flour
The term sourdough doesn’t tell you which flour has been used or how much fibre the bread contains per 100 g.
Compare the product description, ingredients list and nutritional information for the bread you’re actually planning to buy.
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Assuming every loaf contains iodised salt
According to the Netherlands Nutrition Centre, bakers are not required to use baker’s salt. So you can’t tell which type of salt is used from the name wholemeal sourdough alone.
If it matters for your purchase, check the latest ingredients list for iodised salt or baker’s salt.
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Buying fresh bread without planning for lunchtime demand
The range available can vary from one branch to another. A loaf size that doesn’t match daily demand can also lead to surplus.
Check what’s available at your regular branch and match the quantity to expected demand. Only freeze bread if the product instructions and your canteen’s procedures allow it.
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Leaving fillings out of your storage plan
How you store bread doesn’t tell you how to handle sandwiches made with perishable ingredients.
Follow the storage instructions for all ingredients and your HACCP procedures for preparation, storage and service. The Netherlands Food and Consumer Product Safety Authority requires professional food providers to work hygienically and safely in line with HACCP rules.
Brands to explore
Albert Heijn
An example product for canteens that want to slice and portion a whole wholemeal sourdough loaf themselves.
- For AH Liefde & Passie Nederlands desem volkoren, Albert Heijn lists a weight of 600 g, 9,6% wholemeal wheat sourdough, 6,5 g fibre per 100 g and iodised salt.
- The loaf contains wheat and gluten; also check the latest packaging for warnings about possible other allergens.
Jumbo
An example product for a canteen that can arrange for wholemeal sourdough to be baked in an oven.
- Jumbo describes Dubbel Donker Desem Volkorenbrood as part-baked bread with oven instructions.
- Check current availability before adding the loaf to a regular lunch menu, and take the listed allergens into account when choosing products.
Lidl
A local buying option for a canteen that can collect bread from a shop.
- Lidl describes its rustiek volkoren desembrood as wholemeal wheat sourdough, available in store only.
- Lidl says its fresh bread range can vary between branches; check what’s available in store and the latest product information.
ALDI
A shop-based option for fresh wholemeal bread, where you’ll need to check separately for a sourdough variety.
- ALDI lists fresh wholemeal bread and a rustic wholemeal range at shops with a bakery section.
- Not every wholemeal product listed is necessarily sourdough; check the specific variety and what your local branch stocks.
PLUS
An example product for smaller, part-baked loaves that may suit fluctuating lunchtime demand.
- PLUS describes Korenlanders Kleintje desembrood volkoren maanzaad as a 300 g part-baked wholemeal multigrain sourdough loaf, and lists 7,3 g fibre per 100 g.
- The product contains wheat, rye and barley. Also check the warnings about possible other allergens and follow the stated instructions for frozen storage.
Dirk
A local buying option for exploring the range of wholemeal bread and sourdough.
- Dirk lists both wholemeal bread and sourdough in its bread range.
- Check whether both features apply to the same loaf, and ask for the latest ingredients and allergen information.
Related Joybuy products
Related products coming soon.
Frequently asked questions
Is sourdough bread automatically wholemeal?
No. Sourdough refers to the raising agent and doesn’t automatically tell you which type of flour has been used. Check the product description and ingredients list. For example, Albert Heijn lists wholemeal wheat flour for AH Liefde & Passie Nederlands desem volkoren.
Does Dutch sourdough bread always contain iodised baker’s salt?
No. According to the Netherlands Nutrition Centre, bakers are not required to use baker’s salt. For packaged bread, check the ingredients list for iodised salt or baker’s salt.
How long can you keep opened wholemeal sourdough?
The Netherlands Nutrition Centre’s guidelines for opened wholemeal sourdough bread are 2–4 days in a kitchen cupboard and 1–3 months in the freezer. Also follow the instructions for your chosen product, and take only the portions you need from your frozen stock.
What should a workplace canteen consider when serving perishable fillings?
Include the fillings in your storage and service plan, not just the bread. The Netherlands Food and Consumer Product Safety Authority requires canteens to work hygienically and safely in line with HACCP rules; also follow the storage instructions for the ingredients you use.
How can you keep track of allergen information for sandwiches?
Check the latest information for both the bread and fillings, and keep a record of the products you use for lunch. The Netherlands Nutrition Centre notes that allergens must be clearly listed on packaged product labels; for unpackaged bread, ask your supplier for the latest information.