Ingredients

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.
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