Lomnické suchary (Lomnice rusk)
CZO Lomnické suchary are Czech rusks. The following types of Lomnické suchary are produced: ‘Lomnické suchary cukrované’ (sugared rusks), ‘Lomnické suchary oříškové’ (hazelnut rusks), ‘Lomnické suchary mandlové’ (almond rusks), ‘Lomnické suchary arašídové’ (peanut rusks), ‘Lomnické suchary Dia’ (diabetic rusks).
The finished product must meet the following requirements in the sensory test:
Shape - slices of maximum thickness 18 mm Surface evenly sugared
Colour - uniformly golden brown when broken
Porosity - consistent, without cavities, hard particles or traces of unmixed dough
Texture - hard, crunchy, crisp Flavour and odour specific to the individual variety, with a hint of orange (lemon) peel. The rusks must not have a burnt, bitter or stale taste or any other foreign taste or odour.
Physical and chemical requirements: Moisture not exceeding 4 % by weight. Sucrose in the dry matter at least 33.5 % by weight. Fat in the dry matter at least 33.5 % by weight. Ash in the dry matter not exceeding 0.80 % by weight. ‘Mineral matter’ in the dry matter not exceeding 0.10 % by weight. Metal: arsenic, cadmium, lead, mercury — must meet the legal requirements.
The rusks are intended for direct consumption. ‘Lomnické suchary’ are made from plain wheat flour, refined sugar, hydrogenated fat, yeast, dried milk and dried egg yolks, cinnamon, vanilla, orange (lemon) peel and debittered peach and apricot kernels. Dried egg yolk can be replaced by a quantity of fresh egg yolks equivalent to the dry matter. Ground hazelnuts, almonds and peanuts respectively are added to the individual varieties. The diabetic rusks do not contain flavouring and sorbitol is substituted for sugar.
Semily district, which includes the towns of Lomnice nad Popelkou, Vysoké nad Jizerou and Jablonec nad Jizerou.
Method of production:
The technological process can be summarised as follows: the prepared ingredients, according to the recipe for a given type of rusk, are placed in the mixer and mixed thoroughly. A prepared leavening agent and potable water are added to the mixed ingredients, which are then kneaded to a stiff dough. Slices are cut from the dough, left to rise and then rolled into long loaves which are placed in greased tins and left to rise for up to three days in a warm place. After rising, they are baked in an oven heated to a temperature of between 240 and 250 °C. As the oven is closed, it is sprinkled with water to steam the dough which is baked for 30-45 minutes. The baked rusk loaves are left to cool and, after softening, are cut into even slices and rolled individually in icing sugar. The sugared rusk slices are dried in the oven at a temperature of 190 to 200 °C, after which they are evened out and sent for packaging. The rusks are wrapped in aluminium foil of food quality and those packages are placed in printed cardboard boxes. In order to preserve their quality, the products must be packaged as soon as the manufacturing process is complete. ‘Lomnické suchary’ are crunchy and absorb humidity easily. If transported in larger quantities, therefore, they could deteriorate in quality by breaking and becoming moist. A further aim is to enhance the traceability of the product.
‘Lomnické suchary’ have been produced in the defined area since the first half of the nineteenth century. Michal Jína established the production of rusks in Lomnice nad Popelkou in 1810. In the second half of the nineteenth century, the firm supplied not only the whole of Austro-Hungary, but also other European countries. ‘Lomnické suchary’ won the Grand Prix at the Paris World Exhibition in 1927. In 1948 the firm was nationalised and rusk production was continued by the establishment Lomnický průmysl sucharů. In 1995 the firm Vekos was set up, re-establishing the production of ‘Lomnické suchary’ according to the traditional recipes. In recent years, a number of smaller producers manufacturing ‘Lomnické suchary’ according to the traditional recipes have sprung up, e.g. VEKOS, EGE IMPEX, Lomnické suchary s.r.o., and Ladislav Kodejška. In September 2005 an association of ‘Lomnické suchary’ producers was set up. For almost 200 years, ‘Lomnické suchary’ have been produced by the same methods and have the same appearance and taste. These are due to the traditional recipe and they are produced with the knowhow of local people from Lomnice nad Popelkou, Vysoké nad Jizerou and Jablonec nad Jizerou in the district of Semily. ‘Lomnické suchary’ are a traditional product of this area, from where they are supplied and sold virtually throughout the Czech Republic. ‘Lomnické suchary’ is the name used to denote renowned confectioner's delicacies to the present day.
References to ‘Lomnické suchary’ can be found in a number of publications (e.g. J. Mizera — Město sucharů a textilu Lomnice nad Popelkou (Lomnice nad Popelkou: town of rusks and textiles), J. Fučík — Popis a dějiny okresu Lomnického n.P. (Description and history of the district of Lomnice nad Popelkou)) and in articles in the press (Lidové noviny, Týden v Libereckém kraji).
Reference: The European Commission