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Rusk production processing/Technology of Bangladesh and India
The document provides an overview of rusk production, detailing the ingredients, preparation process, and nutritional information. It outlines the steps involved in making rusk, including mixing, kneading, proofing, baking, cooling, and re-baking, while also highlighting common problems and equipment used in the process. Additionally, safety precautions during production are emphasized alongside a nutritional breakdown of rusk per 100g.
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Rusk production processing/Technology of Bangladesh and India
- 1. Production of Rusk Presentedby Mrinal Kanti Debnath ROLL No: 171712 Abdullah Al Numan ROLL No: 171713 Department of Agro Product Processing Technology. Jashore University Of Science and Technology. Presented To Farzana Yeasmin Assistant Professor. Department of Agro Product Processing Technology. Jashore University Of Science and Technology.
- 2. Rusk • A hard,dry biscuit, twice-baked bread is called a Rusk. Rusk is toast bread where bread is toasted at a higher temperature which makes it crisp and dry.
- 3. Principles of Ruskmaking. Rusk is a double-baked product. At first, Bread is made from the first baking of dough, and the second baking transfer the bread into Rusk. Dough Bread Rusk 1st Bake 2nd Bake
- 4. Raw materials Ingredient QuantityPercentages Flour 100g 100% Water 60g 60% Butter 50g 50% Granulated white sugar 60g 60% Baking powder 4g 4% Milk powder 5-7g 5-7% Salt 1.6g 1.6% Vanilla extract 4 drops - Egg 1 - Yellow food color (optional) 2-3 drop -
- 5. Flow Chart forRusk making Raw Materials Kneading (20 min.) Proofing (1Hr. At 27ºC) Knock Back Proofing (30 min. At 27ºC) Filling in Pans Proofing Baking (220ºC,30- 35 min. Cooling (< 15 min at Ref. Temp. 15ºC) Slicing Re- Baking (220ºC, 30-40 min. Cooling (1 Hr.) Packing
- 6. Production process ofRusk making The main production process are: Weighting and Mixing Kneading Proofing Rising/Folding Shaping Baking Cooling Re Baking
- 7. Weighing and mixing Theproduction of rusk begins with mixing of the ingredients. For this purpose, Accurate amounts of ingredients are combined. Kneading: After mixing the ingredients, the dough is kneaded. By kneading the dough the network of gluten is formed and air bubbles are created, where the carbon dioxide (CO2), formed by fermentation, can accumulate.
- 8. Proofing: Proofing isthe process of leaving the dough in the machine for 30 to 50 minutes at a steady temperature of 27°C. Rising/ folding: After the first proofing, The pieces of dough are folded in the folding machine and placed in nets in the proofer .
- 9. Shaping : Afterthe folding, the dough is shaped for use in a baking tin. The forming of the dough into a long roll is called shaping. During the shaping process the dough ball is rolled into a slab. Baking : After the final proofing the dough has risen sufficiently and is ready to be baked. Baking the bread takes up 30 to 40 minutes at a temperature of 200 to 220°C.
- 10. Cooling and Slicing: After the baking, The loaf will very hot. So it is necessary to cool down. After cooling a slicer will slice the loaf. Re-Baking : After the slicing the sliced bread is ready to be baked again. Baking the bread takes up 30 to 40 minutes at a temperature of 200 to 220°C.
- 11. Some major problemfor making Rusk 1. Dough is very soft & won’t held it’s shape. Too much liquid or fat or too bit little flour 2. If butter content is very high ,rusks are fragile 3. Rusks stick to the baking tray. It occurs when baking sheet was not greased unevenly. 4. Rusks are dry and too crisp on top. If the oven was too . 5. Sometimes rusks are broken during packing and transporting.
- 12. Equipment’s for Ruskproduction line Dough Mixer: Dough mixer is a kind of food machine. Main function of it is to mix flour, water and other materials evenly. There are vacuum dough mixer and spiral dough mixer. Spiral mixer vacuum mixer
- 13. Dough divider machine: Dough divider machine can divide the dough into specified dough block evenly. Block and weigh the dough according to the requirements of specification.
- 14. Blade Cutting Machine: The cutting length can be adjusted by the machine, and the cutting blade can also be replaced for different shapes of bread.
- 15. Safety precaution ofRusk making •Use hot pads when handle something hot. •Don't crowd the cooking area around the range with unnecessary personnel or equipment. •Never stand in front of the range cabinet or oven doors when you open them. Always stand to the side. •Close the range cabinet door the right way. Don't slam it. •Do not fill your cooking utensils too fulfill only to a safe handling level. •Avoid "horseplay."
- 16. Composition Table of NutritionalInformation Per 100g Energy 1749 Kj 414 kcal Fat 7.2 g Carbohydrate 79.2 g Fibre 2.1 g Protein 7 g Salt 0.03 g Sodium 0.01 g Table of Vitamins and Minerals Information Per 100g Vitamin A 450 µg Vitamin D 10 µg Thiamin (B1) 0.53 mg Riboflavin (B2) 0.82 mg Niacin 8.8 mg Calcium 390 mg Iron 7 mg
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