Rusk

From Wikipedia, the free encyclopedia

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.

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[edit] South Africa

Zwieback
Zwieback

In South Africa, rusk is a traditional biscuit (called beskuit in Afrikaans) that is 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.

[edit] 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.

[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.[1]

[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.[2][3] 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to "bulk-up" the meat product), but is instead used to bind the meat together and provide the proper texture.[4] Though originally made from stale bread, now called "Bread-rusk", a yeast-free variety called simply "Rusk" is now more commonly used.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:[5][6]

  • 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

ASDA is now selling 2p sausages which contain 34% pork 34% water 18% rusk and 6% pork fat. (Source: CNN story, "ASDA to sell 2p sausages")

[edit] References

  1. ^ "Farley's Rusks live on, says Heinz", BBC News, June 4, 2003. Retrieved on 2008-02-23. 
  2. ^ "What's in the great British banger?", BBC News, September 27, 2002. Retrieved on 2008-02-23. 
  3. ^ Labelling and Composition of Meat Products. Food Standards Agency (April 22, 2004). Retrieved on 2008-02-23.
  4. ^ Cereal Fillers/Rusk. Kerry Ingredients Europe. Retrieved on 2008-02-24.
  5. ^ Rusk. Ripon Select Foods Limited. Retrieved on 2008-02-23.
  6. ^ Cereal Binders and Stuffings. Lucas Products (February 4, 2005). Retrieved on 2008-02-24.