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Code: ZS045
Weight: 200g
Rewards: 6 points (find out more)

Availability: 6 available


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Panko is a Japanese style breadcrumb traditionally used as a coating for deep fried foods. The main difference between panko and other breadcrumbs is that panko is made from bread without crusts.The coarse large flakes give fried foods a light, crunchy coating. The flakes stay crispier longer as they do not absorb so much oil

Nutritional Information

per 25g

Energy 414KJ/98kcal

Fat of which 2.0g

Saturates 1.5g

Carbohydrates 17.4g

of which

Sugars 0.2g

Fibre 0.4g

Protein 2.4g

Salt 0.2g

Serving Suggestions

When using panko breadcrumbs to bread food, first create a nice dry surface on the item being breadcrumbed by dusting it in seasoned flour. Next, dunk it in a shallow bowl filled with lightly-whisked egg. Finally, roll it in the breadcrumbs. For the best texture, deep fry, or at least pan-fry with a generous amount of oil or butter to ensure that the panko breadcrumbs become crisp.

How To Deep Fry Without A Deep Fat Fryer

While many home and professional kitchens will use a deep fat fryer to deep-fry, it can be done without this piece of equipment. The best oil to use for deep-frying is a flavourless oil with a high smoking point – both sunflower, vegetable oil and rapeseed oil are commonly used.


Follow the method below to ensure best results:

  1. Pour your preferred oil into a deep saucepan. Make sure you do not fill the pan to above 1/3 full, as hot oil can expand and be hazardous
  2. Test the heat by measuring the time it takes for a small chunk of bread to brown and crisp up when
- 60 seconds, the oil temperature is 182⁰C
- 40 seconds, the oil temperature is 190⁰C
- 30 seconds, the oil temperature is 193⁰C
- 20 seconds, the oil temperature is 195⁰C
- 10 seconds, the oil is far too hot, and should be taken off the heat immediately

  1. After use, leave the oil to cool. Then you can pass it through a sieve and reuse. Oil can be used 3-4 times

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