Rusks undergo two separate baking operations separated by an interval of 24 hours:1 (1) production and baking of the loaves, followed by a rest or tempering period ranging from 18 to 24 hours, and (2) cutting the loaves into slices around 10 mm thick, which are then grilled and dried on a wire mesh belt that passes through a tunnel oven designed especially for this purpose. This double baking treatment is the source of the prefix “bis,” (meaning “twice”) in the [French] name of the product.
KeywordsCeliac Disease Crumb Structure Laminate Film Oven Zone Vital Wheat Gluten
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- 1.Rusk production is similar to the production of Italian biscotti in that it involves two distinct baking steps.Google Scholar
- 2.Somewhat like the pan commonly used for home baking of brownies in the United States.Google Scholar
- 3.The original French text stated “as in the case of the baguette” but this is certainly a typographical error. What Calvel means to say is la biscotte. Google Scholar