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.
Our panko breadcrumbs come in boxes of 200g and are perfect for a range of dishes!
Wheat Flour, Shortening, Sugar, Yeast, Salt, Bread Improver (Amylase).
For allergens see ingredients in BOLD
Nutritional information per 100g:
Of which saturates: 1.8g
Of which sugars: 2.5g
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:
- 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
- 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
- After use, leave the oil to cool. Then you can pass it through a sieve and reuse. Oil can be used 3-4 times