• Japanese white bread crumbs are made by baking bread through an electrical current, resulting in a bread without a crust. The bread is ground to create fine slivers of crumb. Compared to most types of breading found in Western cuisine, it has a crisper and airier texture, and is resistant to absorbing oil or grease when fried. This results in an overall lighter coating.
• Also known as panko is used for its light airy texture. It retains less oil and fat after frying as compared to standard bread crumbs. These bread crumbs are lower in calories, fat and sodium than regular bread crumbs.
Store at room temperature. As a precaution, however, it is recommended to keep certain products away from heat and humidity (see recommendations on the package).
\nSingapore
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