rusk
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A rusk is a hard, dry biscuit or a twice-baked bread. It is sometimes used as a teether for babies. In some cultures, rusk is made of cake rather than bread: this is sometimes referred to as cake rusk. In the UK, the name also refers to a wheat-based food additive.
Key facts
- Food.type
- Biscuit
- Food.name
- Rusk
- Food.image
- Zwieback-1.jpg
- Food.caption
- German Zwieback
via Wikipedia infobox
Nutrition · Open Food Facts
Typical values per 100 g · averaged across 284 products
cNutri-Score
4NOVA · Ultra-processed food
- Energy
- 389 kcal
- Fat
- 7.9 g
- — of which saturates
- 2.8 g
- Carbohydrates
- 65.9 g
- — of which sugars
- 9.8 g
- Fibre
- 7.1 g
- Protein
- 11.7 g
- Salt
- 1.11 g
Browse on Open Food Facts →
via Open Food Facts · ODbL
Wikidata facts
- Image
- Zwieback-1.jpg
Show 1 more fact
- Commons category
- Rusks
via Wikidata · CC0
~11 min read
Article
32 sectionsContents
- Argentina
- Azerbaijan
- Bangladesh
- Brazil
- Britain
- Farley's Rusks
- Cuba
- Denmark
- France
- Finland
- Germany
- Greece
- India
- Indonesia
- Iran
- Italy
- Japan
- The Levant
- Netherlands and Belgium (Flanders)
- Norway
- Pakistan
- Philippines
- Portugal
- Russia
- South Africa
- Definition
- Recipe
- Sweden
- Turkey
- United States
- See also
- References
A rusk is a hard, dry biscuit or a twice-baked bread. It is sometimes used as a teether for babies. In some cultures, rusk is made of cake rather than bread: this is sometimes referred to as cake rusk. In the UK, the name also refers to a wheat-based food additive.
==International variations==