Rusk

Rusk is an easily digestible, very dry form of bread . It is similar to, but not the same as toasted bread. Rusk is usually sold in rolls. A role almost always consists of thirteen biscuits.

Rusk is baked twice, once as a flat cylindrical roll ( crumpet, even in that form for sale) and after cutting it again. The old name for biscuits is also 'tweebak. Etymologically, the word "biscuit" related to the French and Italian biscuit biscotto, from the Latin bis coctus, which literally means "twice baked" means. Similarly it is called in German "Zwieback.

An economic advantage of rusk is that it can be baked at lower temperatures than bread; a baker can, therefore, after the baking of bread using the waste heat of the oven for baking biscuits.

In the Netherlands, it is a tradition that when a birth biscuit with mice being treated.

The nutritional value is comparable to that of plain bread , but with far less moisture.

History
Previously hardtack packaged 100 pieces. To get smaller units were created half and quarter packs, namely 50 and 25 pieces. When then came the request for an even smaller package created a dilemma. The rusks buses Verkade always went 25 biscuits. Later, the bakers could also, however, the order half of the 25 (12-13).Manufacturers then chose upward rounding. For this number of special packaging machines were built. Over the years these machines have changed, but the number has remained packing 13.

Ingredients and preparation
The standard ingredients for making biscuits are: flour, yeast, salt, sugar, biscuits and jelly eggs. There are also ducks - or goose eggs used. By twice baking biscuits infection with Salmonella than excluded.

Nutritional
Per 100 g :