Karlovarský suchar

Appearance & taste

Karlovarský suchar consists of slices of a loaf whose even shape matches the baking tin. The surface has even pores and is well baked through, clean, crumbly and well dried, without charred spots. The colour is golden brown, but not too dark. The taste and smell are pleasant and naturally of baked goods, neither bitter nor sour or musty.

There are two varieties, “Karlovarský suchar special” and “Karlovarský suchar dietní”. Both contain at least 90 g of dry matter and 10 g of protein per 100 g. The rusk is sold in labelled or printed film bags or in cardboard boxes of various sizes; the packaging must bear the name “Karlovarský suchar”.

Production

The “special” variety is baked from wheat flour, Karlsbad mineral water, flour improver, sugar, hydrogenated vegetable fat, yeast, table salt and dried egg yolk. For “dietní”, wheat flour, Karlsbad mineral water, drinking water, flour improver, hydrogenated vegetable fat, yeast and table salt go into the dough. The mineral water is a hydrogen carbonate–sulphur–chloride–sodium acidulous water that is obtained in the area and used fresh.

The dough is made by the straight method: the ingredients are mixed with water in the kneading trough and stirred into a medium-firm dough, which then ripens. On a cutting machine, loaves are shaped, divided and placed in greased baking tins, where they prove. They are baked in closed tins in a steam or rotary oven. The cooled loaves are cut into slices, toasted on a toasting belt or on trays and packed after cooling thoroughly.

All production steps take place in the area, including packing: the rusk is crumbly and quickly absorbs moisture, and hygiene and traceability also play a role.

Origin & history

The area is bounded by the municipalities of Karlovy Vary, Šemnice, Kyselka, Velichov, Ostrov, Hroznětín, Mezirolí and Stará Role. It is historically linked with spa culture and the healing springs. According to the specification, the Karlsbad thermal area is among the best known in the world; the springs rise there because major fractures in the earth’s crust meet in the surrounding area.

According to the specification, the rusk has been made for decades by the traditional method exclusively in the area. Alongside the cures and the mineral water, it is part of the local colour of the spa town and is used in the menus of spa cures. The link with the area rests on this tradition, the experience of local people and the use of the local mineral water.