Product InformationBreadrusk contains yeast to aerate it like bread and is formed into individual loaves then baked, dried and ground and sieved into various grades. Lucas 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.
Dry addition of rusk to sausage/ burgers and other meats is now the most popular method of addition as it provides more free water in the mixing stage for easier handling and filling. The rusk then absorbs the last of the water after the manufacturing stage.