Rusk

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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 also refers to a food additive. See also Milk toast, the modern store-bought forms of which strongly resemble rusks with slight flavouring and sweeteners.

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[edit] South Africa

South African rusks

In South Africa, rusk is a traditional biscuit (called beskuit in Afrikaans) that is eaten after having been dipped in coffee, tea, or rooibos tea.[1] 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 also extensively used during times of war[2] or when traveling long distances.

Traditionally baked at home, but there are now several mass-market versions available, the most famous probably being Ouma Rusks. Many bakeries, delis and home industries sell them, often using more exotic ingredients than their mass-market counterparts. In addition to plain and buttermilk flavours, there are aniseed, wholewheat, condensed milk, muesli, and lemon poppyseed versions.

[edit] Netherlands: Beschuitje

Beschuit

Beschuit are the light, round, rather crumbly, rusks as eaten in the Netherlands. It is customary to serve beschuit met muisjes (sprinkled with spiced "mice") at the birth of a baby. Beschuit are also eaten as a breakfast food with a variety of toppings, most commonly butter and sprinkles in flavors like chocolate (chocoladehagel) or fruit(vruchtenhagel).

Beschuits are almost always sold in rolls; a roll typically has thirteen rusks. They are made by first baking a flat round bread (beschuitbol), slicing it, and then baking each half again, possibly at a lower heat, as in the oven after the main baking is over. Etymologically, biscotte (16c. Italian), biscuit (19th c., from 16th c. bisket) and beschuitje come from L. (panis) bis+coctus, (bread) twice cooked. The South African beskuit (Afrikaans) tradition derives from Beschuitje.

[edit] Germany

Zwieback

The zwieback (lit. baked twice) is a form of rusk eaten in Germany.

[edit] United Kingdom

[edit] Farley's rusks

In the UK, Farley's 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.[3]

In 2006 there was a short lived scare when it was found that some Farley's Rusks contained traces of the weedkiller chlorpropham. The affected products were recalled and the contamination was traced to a batch of flour used during the manufacturing process. The level of contamination was not high enough to be considered a health risk.[4]

A 2009 survey by the Children's Food Campaign found that Farley's Rusks were 29 percent sugar and called into question their nutritive value for children.[5]

[edit] 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.[6][7] Contrary to popular belief, the rusk is not primarily a "filler" (used to "bulk-up" the meat product), but is instead used to bind the meat together and provide a particular texture.[8] 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:[9][10]

  • 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.

[edit] References

  1. ^ "What is Beskuit (Rusks)?". Rainbow Cooking. http://www.rainbowcooking.co.nz/a/rusks/what-is-beskuit. Retrieved on 2008-11-09. 
  2. ^ Hales. "Campaign Pictures of the War in South Africa (1899-1900)". Project Gutenberg. http://www.gutenberg.org/files/16131/16131-h/16131-h.htm. Retrieved on 2008-11-09. 
  3. ^ "Farley's Rusks live on, says Heinz". BBC News. June 4, 2003. http://news.bbc.co.uk/2/hi/uk_news/2964052.stm. Retrieved on 2008-02-23. 
  4. ^ "Farley's rusks withdrawn". Food Standards Agancy. 2006-02-02. http://www.food.gov.uk/news/newsarchive/2006/feb/farley. Retrieved on 2008-11-09. 
  5. ^ "Some baby foods worse than junk food: survey". Reuters. May 4, 2009. http://news.yahoo.com/s/nm/20090504/hl_nm/us_britain_babyfoods. Retrieved on 2009-05-04. 
  6. ^ "What's in the great British banger?". BBC News. September 27, 2002. http://news.bbc.co.uk/2/hi/uk_news/2284846.stm. Retrieved on 2008-02-23. 
  7. ^ "Labelling and Composition of Meat Products" (PDF). Food Standards Agency. April 22, 2004. http://www.food.gov.uk/multimedia/pdfs/meatproductguidancescot.pdf. Retrieved on 2008-02-23. 
  8. ^ "Cereal Fillers/Rusk". Kerry Ingredients Europe. http://www.kerryingredients-eu.com/live/ProductCategoryTemplate.asp?strProductCategoryID=60&RegID=1&LanID=1. Retrieved on 2008-02-24. 
  9. ^ "Rusk". Ripon Select Foods Limited. http://www.rsf.co.uk/p_rusk.html. Retrieved on 2009-05-23. 
  10. ^ "Cereal Binders and Stuffings". Lucas Products. February 4, 2005. http://www.lucas-ingredients.co.uk/cereals.htm. Retrieved on 2008-02-24. 

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