Abstract
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.
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Notes
Rusk production is similar to the production of Italian biscotti in that it involves two distinct baking steps.
Somewhat like the pan commonly used for home baking of brownies in the United States.
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.
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© 2001 Springer Science+Business Media New York
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Calvel, R. (2001). Rusks and Specialty Toasted Breads. In: The Taste of Bread. Springer, Boston, MA. https://doi.org/10.1007/978-1-4757-6809-1_12
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DOI: https://doi.org/10.1007/978-1-4757-6809-1_12
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