Ingredient
Breadcrumb
Fresh and dried breadcrumbs behave completely differently and are not interchangeable. Fresh crumbs stay soft and are for binding and stuffing; dried crumbs are for a crust that crisps.
- Sourcing
- Panko, the Japanese kind, is made from crustless bread baked electrically and gives flakes rather than grains — noticeably crisper and lighter than European dried crumbs.
- Varieties
- Panko, Dried golden, Fresh white, Sourdough
- Quality cues
- Dried crumbs should be pale, dry and free-flowing. Any clumping or a stale smell means moisture has got in.
- Substitutions
- Crushed cornflakes, Rolled oats, blitzed, Crushed crackers
- Storage
- Dried crumbs airtight in the cupboard; fresh crumbs freeze perfectly in a bag and go straight from frozen into a dish.
- Shelf life
- Dried 6 months; fresh 2 days refrigerated or 3 months frozen
Nutrition
Per 100 g
- Calories
- 266 kcal
- Protein
- 8.8 g
- Fat
- 3.3 g
- Carbs
- 49.4 g
- Fibre
- 2.7 g
- Sugars
- 5.7 g
- Sodium
- 490 mg
From USDA FoodData Central (#174924). Raw, edible portion.