PANKO BREADCRUMBS
Traditionally used in Japanese cooking to make famous dishes such as Tonkatsu and Chicken Katsu
Japanese Panko Breadcrumbs have been used in Asian dishes for years, but now they are becoming popular with Western cooking. The main reason is these breadcrumbs are dryer and flakier consistency compared to regular breadcrumbs, this means they absorb less oil.
Traditional bread crumbs produce a heavy and sometimes soggy end product but Panko breadcrumbs are lighter and crunchy in fried food. Panko breadcrumbs are now widely used as a topping for Mac and Cheese, Chicken Parmesan and crispy coatings for veggie fries like Zucchini, Eggplants and the like.
The key difference with Panko breadcrumbs and traditional is that it is made from crustless white bread and look like flakes rather than crumbs, compared to a variety of mixture of bread and crusts.
Panko breadcrumbs produces:
- crispier and crunchy coatings
- lighter end products
- light fried coatings
- less oil absorbed
- less-greasy cooking
- soaks more flavours as it is naturally bland
- less salt compared to traditional breadcrumbs
Contact Eureka Food Coatings for all your Panko Breadcrumb needs in Sydney. Call 041 622 7368