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Rusk Bread
RUSK BREAD
Rusk breads refer to a range of low-moisture baked products designed for extended shelf life and a crisp bite.
Their industrial production demands precise residual moisture control, homogeneous internal structure, and an efficient drying process.
This type of baking includes crispy breads, toast slices, breadsticks, picos, and grissini, among others—ideal for long-life bakery lines, snack production, and complementary foodservice and retail products.
Years of expertise in high-capacity lines for rusks, grissini, picos, and canapés.
Reliable performance and consistent quality you can trust.
How do we achieve long-lasting quality?
To guarantee shelf life and product integrity, dry bread lines must deliver uniform baking and controlled drying.
Our RED belt tunnel ovens provide precise zoned heat management and gradual moisture extraction—ensuring perfect texture and long-term performance.
PHASED CONTROL
RUSKBREAD AUTOMATED LINES
Multi-zone baking control
Product transport lines
Conveyors
Independent chamber temperature regulation
Baking
Conveying and cooling
Packing
Boxing
RUSKBREAD VARIANTS
Rusk-bread Lines
Producing dry bread requires exact control of texture, shape, and residual moisture.
Beroven designs flexible production lines for a wide range of formats—from rusks and melba toast to grissini, picos, and crackers—all with programmable drying settings per dough type.
We fine-tune every thermal profile to lock in the right humidity level and deliver uniform crispness, color consistency, and seamless downstream integration.
Rusks
Breadsticks – Grissini
Picos – mini breadsticks
Croutons
Crackers
