Rusk
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220384619
2008-06-19T16:31:45Z
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removed the asda advert
:''See [[Rusk (disambiguation)]] for other meanings.''
A '''rusk''' is a rectangular, hard, dry [[cracker (food)|biscuit]] or a twice-baked [[bread]] ([[zwieback|''zwieback'']]). It is sometimes used as a baby [[baby-led weaning|weaning]] food. In the [[UK]], the name also refers to a [[food additive]].
==South Africa==
[[Image:Zwieback-1.jpg|thumb|Zwieback]]
In [[South Africa]], rusk is a traditional biscuit (called ''beskuit'' in [[Afrikaans language|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.
==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]], Farley's rusks are a dry biscuit dating from the 1880s but manufactured by [[H._J._Heinz_Company|Heinz]] since 1994. They are given to infants, sometimes soaked in milk and mashed up. They have a cult following among [[student|University students]].<ref>{{cite news|url=http://news.bbc.co.uk/2/hi/uk_news/2964052.stm|publisher=[[BBC News]]|date=June 4, 2003|title=Farley's Rusks live on, says Heinz|accessdate=2008-02-23}}</ref>
===Butcher's rusk===
To the [[United Kingdom|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.<ref>{{cite news|url=http://news.bbc.co.uk/2/hi/uk_news/2284846.stm|title=What's in the great British banger?|publisher=[[BBC News]]|date=September 27, 2002|accessdate=2008-02-23}}</ref><ref name="FSA">{{cite web|url=http://www.food.gov.uk/multimedia/pdfs/meatproductguidancescot.pdf|title=Labelling and Composition of Meat Products|publisher=[[Food Standards Agency]]|date=April 22, 2004|accessdate=2008-02-23}}</ref> 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.<ref>{{cite web|url=http://www.kerryingredients-eu.com/live/ProductCategoryTemplate.asp?strProductCategoryID=60&RegID=1&LanID=1|publisher=Kerry Ingredients Europe|accessdate=2008-02-24|title=Cereal Fillers/Rusk}}</ref> 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:<ref>{{cite web|url=http://www.rsf.co.uk/products/rusk.phtml|publisher=Ripon Select Foods Limited|accessdate=2008-02-23|title=Rusk}}</ref><ref>{{cite web|url=http://www.lucas-ingredients.co.uk/cereals.htm|title=Cereal Binders and Stuffings|accessdate=2008-02-24|publisher=Lucas Products|date=February 4, 2005}}</ref>
*A carrier for flavours, colours and seasonings
*A binding agent in [[patty|hamburgers]], [[sausage]]s, stuffings, pies, and other compound meat products.
*As an ingredient for dried [[stuffing]] mixes
==References==
{{reflist}}
[[Category:Breads]]
[[Category:South African cuisine]]
[[Category:Dutch cuisine]]
[[Category:Finnish cuisine]]
[[ar:شابورة]]
[[de:Zwieback]]
[[eo:Biskoto]]
[[fr:Biscotte]]
[[nl:Beschuit]]
[[ja:ラスク]]
[[ru:Сухари]]
[[fi:Korppu]]