Panko Breadcrumbs – A Key to a Perfectly Crunchy Coating You'll Love!

Panko breadcrumbs are a popular ingredient in Asian cuisine, with their use increasingly spreading to international cooking, where they are also known as Japanese-style breadcrumbs and flaked or coarse breadcrumbs. They are appreciated for their relatively simple list of ingredients, which consist only of flour, water, salt, and yeast. They are low in sugar and fat and are a source of fibre and protein. Additionally, they are suitable for vegans. Unlike regular breadcrumbs, they are not made from whole dried bread, but from white pastry without a crust. The result is larger and softer flakes, which are lighter and crunchier. Their unique structure has a huge advantage of absorbing less fat and oil than standard breadcrumbs. Regular breadcrumbs act like a sponge, absorbing oil and retaining it, as they contain finely ground crumbs that become saturated. 

The advantage of these Japanese breadcrumbs is their irregular structure in the form of flakes and needles, from which oil easily drips and flows instead of soaking in. It has versatile use in the kitchen and works well for frying without fat. You can also perfectly coat classic schnitzels, chicken nuggets, fish, prawns, cheese, or zucchini. They also work excellently as a crunchy topping for vegetables or pasta. Ideal for plant-based meat alternatives such as tofu, tempeh, or seitan. So, if you are looking for a way to elevate your fried or baked dishes to a new level and love a crunchy crust, Panko is the right choice!

Panko Breadcrumbs and Their Benefits

• special type of breadcrumbs in Japanese style
• unique crunchy texture
• absorb less fat than regular breadcrumbs
• low in sugar
• source of fibre and protein
• versatile use in the kitchen
• suitable for vegans

Nutrition Facts

*Recommended intake of an average adult (8400 kJ/ 2000 kcal)

Warning

Store in a dry place, away from direct sunlight, at room temperature.

Allergens are highlighted in the ingredients in bold. May contain eggs, soybeans, milk, nuts, and sesame seeds.

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