Everything about Rusk totally explained
» See Rusk (disambiguation) for other meanings.
A
rusk is a rectangular, hard, dry
biscuit or a twice-baked
bread (
zwieback). It is sometimes used as a baby
weaning food. In the
UK, the name refers to a
food additive.
South Africa
In
South Africa, rusk is a traditional biscuit (called
beskuit in
Afrikaans) that's eaten after having been dipped in
coffee or (more often)
tea, especially rooibos tea. Historically, rusks evolved (along with
biltong) during the country's early pioneering days as a way to preserve bread in the dry climate. It was traditionally baked at home, but there are now several mass-market versions available, the most famous probably being
Ouma Rusks. Many bakeries, dellis and home industries sell them, often using more exotic ingredients than their mass-market counterparts. In addition to plain and
buttermilk flavours, there are
wholewheat,
condensed milk,
muesli, and
lemon poppyseed versions.
Netherlands
Beschuit (like
zwieback, means
baked twice) are the light, round rusks savoured in the
Netherlands. It is customary to serve
beschuit met muisjes at the birth of a baby.
United Kingdom
Farley's rusks
In the
UK farleys rusks are a dry biscuit dating from the 1880s but manufactured by
Heinz since 1994. They are given to infants, sometimes soaked in milk and mashed up. They have a cult following among
University students.
Butcher's rusk
To the
British,
butcher rusk is a dry biscuit broken into particles, sorted by particle size and sold to butchers and others for use as a
food additive in
sausage manufacture. Contrary to popular belief, the rusk isn't primarily a "filler" (used to "bulk-up" the meat product), but is instead used to bind the meat together and provide the proper texture. Though originally made from
stale bread, now called "Bread-rusk", a
yeast-free variety called simply "Rusk" is now more commonly used.
Various rusk particle sizes are used in the food industry, where uses include:
- A carrier for flavours, colours and seasonings
- A binding agent in hamburgers, sausages, stuffings, pies, and other compound meat products.
- As an ingredient for dried stuffing mixes
Further Information
Get more info on 'Rusk'.
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