Recipe and process for Baby Rusk Formulation? 🍼
Hi guys,Â
Could someone share a sample formulation for baby rusks (industrial process)?
 Also wanted to know if there is a book that anyone could recommend to learn about industrial cookie/ biscuit manufacturing? I am currently manufacturing at home using household ingredients, but we are working on scaling up. So would like to learn how the recipe would need to be adjusted to suit an industrial process.Â
I would recommend checking with the American Institute of Baking in Manhattan Kansas. They recently took over the BCMA organization (biscuit cracker manufacturing association)Â
They have a great two volume book and correspondence course that a group of allied bakers (including myself) contributed which covers all aspects of ingredients , formulation and processing .Â
Dear Lasni
Please forward me your e-mail address, so that I can send you an attacment
Kind regards
George W Wright
VITABISC RUSK Wire-cut
Patent Flour 100
Shortening 10
Malt Extract 2.855
Salt 0.850
Ammonium Bicarbonate 1.000
SMS Solution 0.355
Dried Whole Egg 4.285
Sodium Bicarbonate 0.715
Skimmed Milk Powder 7.140
A C P 0.535
Water 23
Vitamin Mix 0.035
Pulverised Sugar 28.570
BABY RUSK
Patent Flour (Low Protein) 92.500
Full Cream Milk Powder 10.400
Plasmon 7.500
Salt 3.120
Icing Sugar 32
Palm Oil 10.400
Malt Extract 1.000
Ammonium Bicarbonate 0.900
Cream of Tartar 0.900
Water 21
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