To choose wholemeal toast for an after-school snack, read the ingredients list and compare fibre, salt and sugars per 100 g. The varieties described by Albert Heijn differ in these respects; a higher fibre content does not automatically mean less salt or sugar. If you’re packing it to take with you, also check the allergens on the current packaging and the school or after-school club’s rules.
If you’re looking for a crunchy after-school snack, start by checking the flour used and the fibre content per 100 g. This makes it easier to compare specific varieties of toast without relying on the product name alone.
For them, both the allergens on the packaging and the rules of the school or after-school club matter. The three varieties of toast described by Albert Heijn list cereals containing gluten.
If you want to weigh up salt and sugars as well as fibre, compare the figures per 100 g. Albert Heijn’s product information shows different values for the varieties discussed.
Start with the flour and fibre content, then take salt, sugars and the packaging into account. If the toast is going to school or an after-school club, check the allergens and local rules before packing it.
| What to consider | What to look for | Who is it relevant to? |
|---|---|---|
| Wholemeal ingredients and fibre | Check which types of flour are listed in the ingredients and compare fibre per 100 g. | I want a crunchy after-school snack and base my choice mainly on the flour used and the amount of fibre. This would be the most important factor for around 45% of consumers. |
| Allergens and school rules | Read the current allergen information, including any warnings about possible traces, and check the rules of the school or after-school club. | If I’m packing toast to take with me, I first want to know whether the allergens and local rules allow it. Around 33% of consumers would put this check first. |
| Salt, sugars and portions | Compare salt and sugars per 100 g and check whether the pack suits the amount you want to take with you. | I want to weigh up the nutritional values and avoid packing more toast than I intend to. Around 22% of consumers would prioritise this consideration. |
Albert Heijn’s product information lists wheat flour as well as 36% wholemeal wheat flour in Sansepolcro Toast wholemeal. The fibre content also varies between the varieties discussed.
Read the full ingredients list and compare fibre per 100 g before choosing a variety.
The varieties discussed also differ in their salt and sugar content. According to Albert Heijn’s product information, Van der Meulen Melba wholemeal toast has less sugar per 100 g than Jos Poell wholemeal toast, but more salt.
Compare the nutritional information per 100 g and decide which differences matter for your choice.
The information on the packaging relates to the toast you’re actually packing. The school or after-school club’s rules also determine what you’re allowed to take there.
Check the current packaging, including any warnings about possible traces, and ask the school or after-school club about its own rules.
Baker’s salt is iodised salt, but according to the Voedingscentrum, its use in bread is not compulsory. So the product name alone doesn’t tell you which salt was used in a particular type of toast.
Check the ingredients list or ask the manufacturer which salt was used.
Albert Heijn describes Jos Poell wholemeal toast as a 90 g pack containing 27 pieces.
The Melba wholemeal toast described by Albert Heijn comes in a 120 g pack, divided into six packs of six pieces.
Albert Heijn’s product information for Sansepolcro Toast wholemeal lists wheat flour and 36% wholemeal wheat flour.
Check the types of flour in the ingredients list and compare the fibre content per 100 g. Colour or a prominent product name won’t give you that comparison.
No. The term ‘wholemeal’ doesn’t mean that toast is gluten-free. The three varieties discussed here list cereals containing gluten; always check the current allergen information for the product you’re buying.
No, you can’t tell that from the type of product. Baker’s salt is iodised salt, but according to the Voedingscentrum, its use in bread is not compulsory. Check the ingredients list or ask the manufacturer which salt was used in the toast.
Follow the storage instructions on the packaging and seal it tightly after opening to keep out moisture. The Jos Poell and Sansepolcro varieties described by Albert Heijn say to store in a cool, dry place; Jos Poell also says to keep it out of direct light.
