FOODMAKER BLOG

Getting technical with Foodmaker's Gluten Free rusk

Our Gluten Free Rusk is a revolution in making gluten free sausages and burger products, breaders and coaters. To produce these products, simply use this gluten free rusk as a replacement for normal rusk. This crumb also benefits from being clean label (100% single ingredient crumb: no fillers, anti caking etc), easy to use as approved by our Development Chef Andy Benn and very cost competitive.

To produce gluten free sausages and burgers, as a guide, we recommend replacing the normal rusk with half the amount of Gluten Free Rusk, and to balance the recipe with water. For Example: if your current recipe contains 50kg of rusk per batch, simply use 25kg of Gluten Free Rusk, and 25kg of extra water. It is also available in a 15kg sack for ease of storage and use. Due to this usage and how cost competitive this rusk is, you can actually achieve a cost neutral Gluten Free recipe!

In addition to being completely allergen free (including gluten), Gluten Free Rusk contains 90% less salt than normal rusk, so it will reduce the salt content of the finished product too.

Comparison Chart of Normal Medium rusk to Gluten Free Medium Rusk

Typical Per 100g

Standard Medium Rusk
Protein 8.8
Salt 2
Fibre 3
Carbohydrates 76.3
Fat 1.5

Foodmaker's Gluten Free Medium Rusk
Protein 24
Salt 0
Fibre 7
Carbohydrates 50
Fat 1.5

Contact us to find out more and get an advantage in the growing Gluten Free market!
Or find more info and an electronic brochure here!



26/04/2017    email | sms

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