The term paximadi (Greek: παξιμάδι) covers various forms of Greek rusk, made commonly from barley or chickpea flour, and softened with wine, water or oil before eating. Paximadi form the basis of the Cretan snack dakos (Greek: ντάκος).
In India, Pakistan and South Africa, rusk (or toast biscuit) is a traditional dried bread (also khasta in Hindi, katti toos in Bengali and beskuit in Afrikaans) that is eaten after having been dipped in coffee, tea, or rooibos tea.[1] Historically, rusks evolved (along with biltong) during the latter country's early pioneering days as a way to preserve bread in the dry climate. It was also extensively used during times of war[2] or when travelling long distances.

Traditionally baked at home using a favourite bread recipe (generally sweeter than normal bread) that is then dried under low heat, several mass-market versions are now available, the most famous probably being ouma rusks. Many bakeries, delis and home industries sell them, often using more exotic ingredients than their mass-market counterparts. In addition to plain and buttermilk flavours, there are aniseed, wholewheat, condensed milk, muesli, and lemon poppyseed versions.




Made with the following machines:
 Automatic Bread Production Line  Cyclothermic 02    
Bread Dough Handling Equipment Oven Baking Technologies    



Share this product