Zwieback – Bread-Like Pastry

Rusks essentially consist of wheat flour, milk, yeast, egg, fat, malt, salt and sugar. The so-called Einback is first baked from this dough. This is then cut and then roasted. In contrast to conventional bread, this twice-baked bread is characterized by its extremely long shelf life. Freshly baked bread has about 45 percent moisture, rusks only 4 percent.


The early Greeks and Romans already knew the double-baked bread under the names “dipyritai” or “panis frixus”. They used it as a practical travel provisions; Until the 19th century, “field” or “military biscuits” were an integral part of soldiers’ field packs. The crispy pastries were also indispensable on long (ship) voyages. In Germany, the “zweygeback” first appeared around 1450 in the Cologne area.


all year round


Zwieback tastes slightly sweet with subtle roasted aromas. It is also available in numerous sweet variants, e.g. B. with chocolate, coconut, or cinnamon sugar.


Rusks are ideal as baby food and light foods. It can also be eaten sweet with honey or jam or savory for breakfast or a light snack. Rusk crumbs are used as a crunchy intermediate layer in cream dishes, mixed with butter they make a delicious cake base for refrigerator cakes. Zwiebacksoup, for which pieces of rusk are soaked in hot sweet milk, is particularly popular with children.

Storage/shelf life

Rusks will keep for about a year if stored dry and in an airtight container.

Nutritional value/active ingredients

100 g of rusks weigh about 375 kcal (1570 kJ). For comparison: The same weight of white bread has about 240 kcal. The difference, of course, lies in the fact that the rusk has been concentrated by roasting and drying. Rusks also provide 5.2 g of fiber. Notable minerals are copper, manganese and phosphorus as well as chloride. Due to the good digestibility, the pastry is suitable as a light food for stomach and intestinal upsets.

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