Panko v’s Dried Bread Crumbs

Personally, I cannot see the fuss over Panko bread crumbs. I realise they are different but do we really need to spend the extra money?

I make my own bread and any leftovers are ground and dried for pantry storage. I stopped spending the money on Panko long ago because I found that the bread used like all commercial bread had additives. I like the taste of my crumbs and the “pot luck” flavours I get from using a variety of bread types I have made.

Here is the difference between the crumb types:

Panko Bread Crumbs

• crustless white bread
• dried
• no flavourings
• ground into small light flakes
• may have preservatives or additives in the original bread
• do not absorb fats and oils as fast as fresh

Dried Bread Crumbs (store-bought)

• no flavourings but the types of bread used may give an inconsistent flavour
• dried
• a mix of bread types including crusts
• finely ground
• may have preservatives or additives in the original bread
• do not absorb fats and oils as fast as fresh

Dried Bread Crumbs (homemade from homemade bread)

• no flavourings but the types of bread used may give an inconsistent flavour
• a mix of bread types including crusts
• dried
• ground to whatever your preferred consistency
• no preservatives or additives in the original bread
• do not absorb fats and oils as fast as fresh

Fresh Breadcrumbs

• The same as the three dried above but the texture of the fried food may be softer (less crunchy) than that of dried breadcrumbs.

Visit eBay for the best Cooking bargains