It all began 1864 in the town of rusk, Friedrichsdorf in Taunus. Friedrich Wilhelm Praum, a qualified baker and miller, started the first in-house production of rusk in a small bakery. At that time, around 40 rusk manufacturers made a living from the business with the twice-baked yeast dough, the production process of which gave the rusk its name – namely twice-baked. At that time, the small village was the center of rusk production in the whole of Europe – and our small manufactory was right in the middle of it!<\/p>\n
Fun fact: Rusks used to be wrapped in parchment paper or stored in tin cans – wrapped in foil or cardboard? Back then there was no such thing (yet)!<\/p>\n
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It all began 1864 in the town of rusk, Friedrichsdorf in Taunus. Friedrich Wilhelm Praum, a qualified baker and miller, started the first in-house production of rusk in a small bakery. At that time, around 40 rusk manufacturers made a living from the business with the twice-baked yeast dough, the production process of which gave […]<\/p>\n","protected":false},"author":3,"featured_media":14763,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[19],"tags":[],"class_list":["post-14762","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"acf":[],"yoast_head":"\n