Best (independent) supplier of rusks in CPT

Why not just bake your own? Its so easy, quick and cheap.
Use Amazi instead of buttermilk. Taste just as good and cheaper.
Put whatever you want with the standard recipe. Muesli/Pecan nuts/ Pumpkin seeds/Cornflakes/dried fruit or whatever
 
Jean Claude Vaaldamme said:
Why not just bake your own? Its so easy, quick and cheap.
Use Amazi instead of buttermilk. Taste just as good and cheaper.
Put whatever you want with the standard recipe. Muesli/Pecan nuts/ Pumpkin seeds/Cornflakes/dried fruit or whatever
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At what price per 500g incl electricity do you think that would cost?
 
Smiggles said:
I stopped reading after quick. It takes 5 hours to dry them out.
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Argh old know nothing.
You don't have to do anything in that 5 hours. You can carry one doing whatever you were busy with.
It takes you 10 min to mix and get ready to bake.
Then probably another 10min to cut and put in oven.
So it will take 20 min or max 30min of your time.

ShaunSA said:
And then another 2 hours to clean the oven of crumbs
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Just remember real men have logic.
Covering your oven racks with Alu foil take no time and the crumbs stay their and you just throw away the foil when finished.

And even if you don't want to do that. You set your over on the lowest setting nothing is burning. Its just dried crumbs. So you can take your vacuum and suck it up in 1min.
 
Jean Claude Vaaldamme said:
Just remember real men have logic.
Covering your oven racks with Alu foil take no time and the crumbs stay their and you just throw away the foil when finished.

And even if you don't want to do that. You set your over on the lowest setting nothing is burning. Its just dried crumbs. So you can take your vacuum and suck it up in 1min.
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I'm a charou. I know nothing about baking rusks

And if you think I am about to indulge in the SO's burning desire to make his own rusks by passing on that trick you are crazy!
 
airborne said:
After factoring in ingredients, electricity and time I just cant see that being viable, even leaving out your time it'll probably not be easy to beat store bought pricing.
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Nah you’ll get about four times more out for similar money even with real butter and it will be far superior assuming you didn’t cock it up for having no preservatives and kak.

The major cost is butter, but one block of that is >3kg of rusks in raw ingredients before drying.
 
airborne said:
At what price per 500g incl electricity do you think that would cost?
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Electricity will be quite insignificant as it’s all low and slow.

It’s vastly cheaper overall just takes a bit of time.

Siri reckons 5.180g will be R250.

So R24 per 500g.

Add R1 for electricity if you like.

So 1/3rd of shitty ouma and leaning towards a 1/4 of the price of more artisanal options.
 
SauRoNZA said:
What the **** **** oven you have?

We’ve been having solid sheet pan ovens for decades already.

Also just leave the crumbs if you fail. It will self clean and burn them away soon enough.
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Yes but don't you have to dry them on the racks?

And if you think my OCD will allow fallen crumbs to just stay there

Anyways. There will be no baking of rusks! I don't care how much rusks his ouma baked! Klaar gepraat
 
SauRoNZA said:
Fokket, now I’m making rusks this weekend.

Send your recipe there @Jean Claude Vaaldamme I want to try this amazi thing.
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I just use a plain standard recipe.
1 kg self rising flour
500ml Buttermilk/Amazi
250g melted butter
2 eggs
250ml sugar

I add muesli or nuts or whatever I have. If I add plenty and dough feel is bit stiff/dry I just add a bit more Buttermilk/Amazi.
You can replace the Buttermilk with Amazi in any recipe. I usually use Amazi as its cheap. I buy a 2L for about R35 and whats left over I make cottage cheese with.

Mix all the wet ingredients well, then add dry. Mix till soft dough. Press evenly into a battered over pan(or 2). Bake at 180 for around 45min.
Let cool down a bit till you can handle it. Cut in pieces and dry in over at 70-100deg for 2-3 hours till dry.

But like I said you can use any buttermilk rusk recipe, they all more or less the same. And you can sub the Buttermilk for Amazi. Same as you sub All purpose flour for self rising.
I always use real butter. And the real difference and taste will come with the little extra things you add. If you want.
 
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