Rusks, Toasted Bread, and Similar Toasted Products

Rusks and toasted bread products are distinguished by a secondary toasting or twice-baking step applied after initial baking, which produces a hard, dry, shelf-stable texture. Crispbread (190510) is baked in a single step to a crisp finish, while ordinary bread (190590) is not subjected to a secondary toasting process. The production method, not just the final texture, is the key classification criterion.

Beyond standard FDA facility registration and labeling compliance, Italian-origin rusks do not require special permits. However, importers should ensure ingredient and allergen declarations (particularly for wheat and sesame) are compliant with current US labeling rules, and that the foreign facility is registered with FDA under FSMA prior to the first shipment.