Vintage Turkstra biscuit tin with decorations in red, blue and orange

Vintage Turkstra biscuit tin with decorations in red, blue and orange.

• Manufacturer: Turkstra rusk
• Manufacturing date: 1950 - 1960

Description
Old rusk tin from the 1950s from the Turkstra rusk factory.

This biscuit tin is equipped with a loose lid on which the baker standing with a rusk above his head in a wheat field with flowers. The bakery is the well-known logo of Turkstra Rusk.

The decoration of this biscuit tin also consists of a cream-yellow background and is richly decorated with images in red, orange and blue. Illustrated with drawings of the detached church tower De Oldehoven in Leeuwarden, trees, flowers, butterflies and corn stalks.

De Oldehove is a detached church tower in Leeuwarden in the Dutch province of Friesland. The tower is located in the city center in the Oldehove neighborhood. The St. Vitus Church used to be next to the tower. The church tower is a national monument.

Turkstra was a nationally known brand of rusk with various beautiful rusk tins. Egg cups, bowls and pins were also available. Turkstra used the slogan: "the real baker's biscuit".

Condition
This Turkstra tin biscuit tin is in a good vintage condition with traces of use and age-related traces of wear. Cover has a print of newspaper letters. Pictures are part of the description.

Dimensions

• Height: 21.5 cm.
• Diameter: 10.4 cm.

A rusk tin is a tall, round tin with a lid for storing rusk. A rusk tin fits exactly a pack (roll) of rusk with 12 or 13 rusks. Almost every rusk manufacturer also supplied its own rusk tin, with advertising.

Rusk is an easily digestible, very dry form of bread. It is similar to, but not the same as, toasted bread. Rusks are usually sold in rolls. A roll almost always consists of a baker's dozen of thirteen rusks.

Rusks are baked twice, once as a flat cylindrical bun (biscuit bun, also available in that form) and again after cutting. The old name for rusk is therefore 'two-bake'. Etymologically, the word 'rusk' is related to the French biscuit and the Italian biscotto, from the Latin bis coctus, which literally means 'twice baked'. In a similar way it is called Zwieback in German.

An economic advantage of rusk is that it can be baked at lower temperatures than bread; a baker can therefore use the residual heat from the oven after baking bread to bake rusk.

In the Netherlands it is a tradition that rusk with mice is treated at birth.

The nutritional value is comparable to that of regular bread, but with much less moisture.

Little is known about the history of Dutch rusk. It has little to do with biscuit, if only because the ingredients are different. Similarities are the similar baking process, the dry form and the long shelf life. The light structure is obtained by using baker's yeast.

Some translations come from an automated system and may contain errors.