“A rusk is a hard, dry biscuit or a twice-baked bread. It is sometimes used as a baby teething food.

In some cultures, rusk is made of cake, rather than bread: this is sometimes referred to as cake rusk.

As mentioned above, rusk production is a twice-baked process. For bread rusk, the dough processing is not different than tin bread production. The baking systems can be rack ovens, deck ovens or continuous tunnel ovens. The most suitable system is advised and baking technology is advised after we hear about customer needs and requirements.

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