Difference Between the Rusk And Bread.

What Is Rusk?

Rusk is a sweet yeast bread, baked in the form of small loaves or dinner rolls and then sliced and baked again. For the second baking, the loaves may be cut in half, or the rolls may be sliced in strips. Rusk diced into small squares, or pounded into crumbs, is zwieback ("twice baked" in German).

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Rusk is a a light bread dough, sweet or plain, baked twice until it is brown, hard,crisp and browned: often given to babies .

The word rusk comes from the Spanish word "rosca," meaning a twisted roll of bread. Its ingredients put it halfway between a plainer yeast bread and sweet pastry. The egg-rich dough resembles brioche but does not require brioche's long beating time, while the double baking produces a biscotti-like toast, which is not as dry as biscotti.

Manufacturing Process of Rusk-:

Ingredients Mixing                 Dividing                  Moulding                  Proofing               First Baking                      Cooling                      Slicing                  Second Baking                    Cooling & Packing.

What is Bread?

Bread is a staple food prepared by baking a dough of flour and water and often additional ingredients, such as butter or salt to improve the taste.

Commonly available flours are made from rye, barley, maize, and other grains, but it is wheat flour that is most commonly used for breads. Each of these grains provides the starch and protein necessary for the production of bread.Wheat flour in addition to its starch contains three water soluble proteins groups, albumin, globulin, proteoses, and two non-water soluble proteins groups, glutenin and gliadin. When flour is mixed with water the water-soluble proteins dissolve, leaving the glutenin and gliadin to form the structure of the resulting dough.