Dried Bread Crumbs

Panko Dried Bread Crumbs are a type of Japanese breadcrumb that are commonly used in Japanese cuisine as a crispy coating for fried foods such as tonkatsu, tempura, and karaage.

Panko is made from bread that has been processed and dried into small, flaky crumbs. Unlike traditional breadcrumbs, which are made from ground bread that has been crustless and compacted, panko is made from bread that has been baked using an electric current, resulting in a larger, irregular-shaped crumb that is lighter and airier than traditional breadcrumbs.

Panko Dried Bread Crumbs have a crisp texture and absorb less oil than traditional breadcrumbs, resulting in a lighter and less greasy finished product. They are also larger and more jagged in shape, which helps them adhere better to the food and create a more textured and crunchy crust.

In addition to their use as a coating for fried foods, Panko Dried Bread Crumbs can also be used as a topping for casseroles and gratins, or as a binder in meatballs and meatloaf. They are also a popular ingredient in fusion cuisine, where they are used to add texture and crunch to dishes like tacos, burgers, and sandwiches.