Process of Baking Rusks

Rusks – 3 processes – 3 DÜBÖR products: sweet bread – cut slices – rusk


For optimising both baking processes there should be used

different kinds of releasing agents.

1 Spraying the baking moulds with TRENNAKTIV PR 100


The viscious releasing agent sticks at the walls of the baking moulds even if they are very hot.


It does not flow to the baking mould's bottom and ensures a very good release whereas the consumption is extremely low.

Animation: U. Baumgartner
Animation: U. Baumgartner

2 Spraying the cutting knives with SG Öl S


The sweet bread should be cut as long at it is still hot because like this it dries much better.


Because the enzymes are still sticky the odourless product "SG Oel S"

with a high oxydation stability is needed.

GHD Georg Hartmann Maschinenbau GmbH
GHD Georg Hartmann Maschinenbau GmbH

3 Spraying the wire mesh band with TRENNWACHS 30


In order to roast the hot and sticky slices, they are moved into the wire mesh band oven where the product "TRENNWACHS 30" with a high oxidation stability should be used.


If there is not being used the matching product it could cause smoke or gumming.

Animation: U. Baumgartner
Animation: U. Baumgartner