200G Japanese breadcrumbs for crispy and light frying, ideal for gratins, meat or even seafood (Korokke potato croquettes, Tonkatsu breaded pork cutlets, Ebi Furai breaded shrimp for example)!
The breadcrumbs called Panko パン粉 are typically Japanese and differ from those known in the West: this one is indeed produced from bread crumbs, it is then less dense than Western breadcrumbs with a crust. .
The frying fat also flows easily (rather than by absorption) thanks to its large, coarsely ground flakes, thus coating the food in a less compact way.
In summary, the breadcrumbs obtained are less greasy, more airy, lighter and more crispy/crunchy than with us!
The breadcrumbs called Panko パン粉 are typically Japanese and differ from those known in the West: this one is indeed produced from bread crumbs, it is then less dense than Western breadcrumbs with a crust. .
The frying fat also flows easily (rather than by absorption) thanks to its large, coarsely ground flakes, thus coating the food in a less compact way.
In summary, the breadcrumbs obtained are less greasy, more airy, lighter and more crispy/crunchy than with us!
Ingredients:
Flour of wheat , yeast, salt, palm oil, glucose, bread improver (wheat flour, malt flour - barley ), seaweed powder, flour treatment agent (ascorbic acid), soy isolated), flour treatment agent (ascorbic acid).
Allergens:
Wheat, soy, barley
Low in calories, fat and salt
| Nutritional values | For 100g |
|---|---|
| Energy | 372kcal |
| 1560J | |
| Fat | 2.6g |
| - Saturated fatty acids | 0.8g |
| Carbohydrates | 74g |
| - Sugars | 2.6g |
| Proteins | 13g |
| Salt | 1.3g |
Preparation tips
- Coat your food (meat or seafood for example) in flour
- Dip it in a mixture of beaten egg, 2-3 tablespoons of water and 1/2 tsp. salt
- Roll everything in Panko breadcrumbs.
- Fry in hot oil until golden brown.