zwieback
Rusks (in the 17th century translated from Italian biscotto from Latin to coctus [ panis ] ( bread baked twice ) are bread-like pastries that are cut into slices and roasted until they are dry and crumbly.
history
The aim of the two-stage baking process was originally to produce bread that was low in water and therefore long-lasting, which could be taken with you on trips, for example, without spoiling. Even the ancient Greeks knew such a twice-baked bread as dipyritai , the Romans called it panis frixus . Both ancient rusks made from barley flour have survived to this day: in Greece, especially in Crete as 'paximadi' or 'dakos', and in Apulia as 'frise d'orzo', which is also known as 'pane dei crucianti' (bread of the crusaders) , are designated. From the 17th century onwards, the pastries were used as field, ship or military biscuits because of their long shelf life.
Only later was the taste of the rusks refined and thus also interesting for home use. Numerous recipe variants are described in old cookbooks of the 19th and 20th centuries. Today, this form of long-life baked goods is mainly used as infant food and as a light food for gastrointestinal upset.
Manufacturing
For the production of a sweet biscuit is first white bread-like pastries made of a lightweight Hefefeinteig baked, the so-called Einback . The dough contains high-gluten wheat flour ( e.g. type 550), milk , butter or margarine , sugar , eggs , yeast and salt , whereas normal household and children's rusks contain around 6 parts fat and 10 parts sugar per 100 parts of flour. In addition, other types of flour such as spelled flour or wholemeal flour (for wholemeal rusks) and other compositions for special types of rusks are also possible, see the "Variants" section.
After baking, the baking is cut into slices and roasted in the oven over low heat, which turns it darker in color, dries out and becomes crispy - the result is rusks. If the rusk is to be sold fresh, it can retain a relatively high level of residual moisture and its core is still soft. If, on the other hand, it is to become a storable long-life baked product, it must be further dried in the oven or drying chamber in order to reduce the water content to less than 10%. The crumb will be crispy throughout . Before roasting, the baking can be coated with a layer of macaroon, for example, or glazed . Other coatings (for example with couverture ), on the other hand, are only made after roasting.
Rusks have a long shelf life, but are prone to absorb moisture and thereby lose their crispness and spoil more easily. There is also the risk that the fat content will go rancid due to the influence of air and light . The packaging for rusks should therefore be impermeable to water vapor, air and light.
variants
Rusks were and are in numerous varieties. Are known:
- French rusks
- A low-fat and low-sugar rusk made without milk.
- Nutritional rusks
- A term for rusk that has largely disappeared from the market today and is said to be particularly suitable for the nutrition of children. As the only variant of rusks, the German food book for nutritional rusks formulates special requirements, namely at least 10 parts butter and 10 parts whole egg or the corresponding amount of egg yolk (i.e. 3 parts) for 100 parts of flour, and only whole milk or comparable dry milk as added.
- Bergischer rusk (sometimes also called Bergischer table rusks)
- This has a longitudinal shape, and it is optionally covered with icing or coconut flakes .
Other variants are butter, egg or wholegrain rusks, for which the general provisions of the German Food Book for the labeling of these ingredients are relevant.
Manufacturer
The German market leader is the Brandt company with an export quota of around 10% (as of early 2017). The owners of Brandt see the rusk market in Germany as saturated and want to double the export quota to 20% in the next 10 years, for example through acquisitions abroad.
The leading Austrian brand Feldbacher Zwieback goes back to the first Austrian steam bakery with the first steam oven in Eastern Styria, which was founded in 1901 in Feldbach , Styria by the brothers Josef and Ludwig Zach . In 1922 Feldbacher Zuckerzwieback is produced here for the first time , from 1932 also Karlsbader Zuckerzwieback , from 1935 also the “famous Feldbacher zwieback ”. In 1941/44 the production of rusks increased as a result of army orders .
The Feldbacher zwieback brand was sold to the snack manufacturer Kelly in 1985 , later to Bahlsen Austria and in March 2017 to Brandt.
See also
literature
- Josef Loderbauer: The baker's book in learning fields . Verlag Handwerk und Technik, 4th edition 2008, ISBN 978-3-582-40205-9 , p. 141.
Individual evidence
- ^ A b Claus Schünemann, Günter Treu: Technology of the production of baked goods. Specialized textbook for bakers . 10th edition. Gildebuchverlag, Alfeld / Leine 2009, ISBN 978-3-7734-0150-2 , p. 258, 259 .
- ↑ German Food Book , Guidelines for Fine Baked Goods , Chapter III, Section 6
- ↑ German Food Book , Guidelines for Fine Baked Goods , Chapter I, Section 11, Letters a), d) and l)
- ↑ Dynasties: The rusk manufacturer Brandt swr.de, June 12, 2009, broadcast July 23, 2009, accessed March 27, 2017
- ↑ Feldbacher Zwieback> History ( Memento of the original from April 3, 2016 in the Internet Archive ) Info: The archive link was inserted automatically and has not yet been checked. Please check the original and archive link according to the instructions and then remove this notice. Website of Bahlsen GmbH & Co. KG, Vienna, accessed March 27, 2017
- ↑ German manufacturer buys Feldbacher zwieback tt.com, March 27, 2017, accessed March 21, 2020
- ↑ Sale to Brandt: New owner for traditional brand Feldbacher Zwieback kleinezeitung.at, March 27, 2017, accessed March 27, 2017
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