Description
Panko Japanese Breadcrumbs - 1000 g
Panko is a type of Japanese breadcrumb that differs from ordinary Western breadcrumbs by having a significantly lighter and more open structure. The flakes are larger and airier because the bread they are made from is prepared without a crust, resulting in a porous and delicate consistency. This special composition makes panko a preferred choice in Japanese cuisine and among chefs worldwide who want a crispy and golden coating without adding unnecessary fat to the dish. Panko is primarily used as a breading for frying or baking meat, poultry, fish and seafood, as well as vegetables. The method is simple: ingredients are first coated in flour, then in beaten egg, and finally in panko, after which they are fried or baked until a smooth, golden-brown crust forms. The flakes adhere easily to the surface and form a uniform coating that remains crispy long after preparation. In addition to breading, panko can also be used as a topping for gratins, pasta dishes, and casseroles to add a crunchy texture, or as a binding agent in meatballs and burger patties. Its neutral taste allows panko to be combined with a wide variety of spices, herbs, and marinades without overpowering the dish's other flavors. The consistency is dry, light, and flaky with a subtle, mild wheat aroma. Panko absorbs significantly less oil than traditional breadcrumbs during frying, resulting in a lighter and less greasy final dish. The product contains no added colorings, preservatives, or MSG. The package contains 1000 g and is suitable for professional catering kitchens, restaurants, and home cooks who wish to buy in larger quantities. The large packaging offers good shelf life and is economically advantageous for frequent use. Panko is an indispensable kitchen tool for anyone who wants to achieve an authentic Japanese breading at home, and is ideal for dishes such as tonkatsu, ebi furai, and crispy chicken pieces. Keywords: Japanese breadcrumbs, panko breading, crispy coating, Asian breading, panko for frying
Product Declaration
Contents:
WHEAT FLOUR 82% (contains SOY), corn starch, hydrogenated palm oil, modified tapioca starch, salt, sugar, dry yeast
Allergens: WHEAT, GLUTEN, SOY
Nutritional content per 100 g
| Nutrient |
Amount |
| Energy |
1797kJ / 426kcal |
| Fat |
7.5 g |
| –
of which saturated fatty acids |
6.3 g |
| – of which unsaturated fatty acids |
g |
| Carbohydrate |
75 g |
| –
of which sugars |
4.1 g |
| Protein |
12 g |
| Salt |
0.82 g |
| Calcium |
mg |
