Bread rusk is manufactured by a more traditional process where bread loaves are baked, dried, staled and ground to various grades. Before the development of yeastless rusk, many butchers used stale bread to make sausages which produced a doughy, bready profile.
The use of stale bread has now ceased because of the risk of mold and bacteria contamination, and now all our bread rusks are produced by a modern, controlled process that yields the same traditional texture in the finished product.
Of course, we also sell Yeastless Rusk
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Need Help or Advice?
If you need help to find the right products for you or if you just want some advice please call us. Many of our products are available to view at our showroom in Exeter - contact us to arrange a visit.