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Rusks

Rusk is a cereal binder produced from wheat flours, for use in the manufacture of meat products. Its prime functions are to impart texture and absorb free water during processing and fats after cooking.Breadrusk contains yeast to aerate it like bread and is formed into individual loaves then baked, dried and again, ground and sieved into various grades. Our breadrusk absorbs less water due to it's sponge like texture and will accept between 1.25 and 1.5 times it's own weight of water. Presoaking of rusk for sausage manufacture is now far less popular as it is acknowledged that a significant heat rise occurs during the hydration process which can encourage souring of the mix and colour loss.

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