The flakes tend to stay crispier longer than standard breadcrumbs because they don’t absorb as much grease.
Although predominantly used in Asian cuisine, panko has been gaining popularity in Western dishes.
HOW IS IT MADE?
Panko are made from a crustless white bread that is processed into flakes and then dried.
These breadcrumbs have a dryer and flakier consistency than regular breadcrumbs, and as a result they absorb less oil.
On its own, panko has little to no flavor. It can be used as a crunchy topping to add texture to baked casseroles, like macaroni and cheese, as a breaded coating for fried foods, or as a binder for meatballs. It’s also commonly used in Japanese cooking.
Specially developed to work with Indian cooking including vegetarian dishes 30 mins hold-time. Turn golden brown with a crunchy, airy texture when cooked Japanese-style bread crumbs are coarser and lighter than ordinary bread crumbs Healthier than traditional deep frying batter, soaks 25% less oil Delicious bread crumbs that make a great meal-starter
Refined Wheat Flour, Yeast, Iodised