Rusk Range

Rusk is a dried cereal ingredient that is microbiologically very clean, used primarily as a filler & binder in meat products. Rusk is manufactured from wheat flour, salt & a raising agent by a traditionally slow process of baking, drying, gristing & blending to produce a consistently high quality product capable of absorbing twice its own weight of water without being soft & pasty.

Extrafine has a similar particle size to wheat flour. This is an ideal product for the manufacture of seasonings & flavours as its bland aroma, taste & high absorbency properties means it is an ideal carrier and unlike flour or starches it is slightly gritty providing easier mixing and blending.

Superfine is also widely used as a carrier for flavours, colours & seasonings but because of its larger particle size than Extrafine it is also highly suitable for use in beef burgers to help bind & absorb free water.

Pinhead & Medium are the most popular grist size, widely used in the production of sausages, pies, other compound meat products and as an ingredient for dried stuffing mixes. The grade or blend used is dependent upon the speed of absorption required, the appearance & texture required of the finished product.

Coarse is the largest grist size manufactured & is used primarily in speciality products for example Haggis as well as being a major constituent of dried stuffing mixes.

Grist sizes: (for guidance only)
Extrafine 75% through a 0.250mm sieve.
Superfine 95% through a 0.472mm sieve.
Pinhead 95% through a 1.75mm sieve.
Medium 95% through a 2.00mm sieve.
Coarse 95% through a 3.50mm sieve.