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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"bulk-up" the meat product), but is instead used to bind the meat together and provide a particular texture.[8] Though originally made from stale bread, now called "Bread-rusk", a yeast-free variety called simply "Rusk" is now more commonly used.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.

Description

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.

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]

Germany

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

Netherlands: Beschuitje

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.

South Africa

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.