Bread crumbs also called panko in Japanese.It is made from bread without crusts, with a crisper, airier texture than most types of breading found in Western cuisine. It is a good match with shrimp, fish, meat products and onion rings.
Our panko is fermented by refined wheat flour not extrusion food. Absolutely healthy food! There are white panko and yellow panko here. Different size, granular and color is acceptable.
> Shelf life: 12months
> Nutrition Facts:
Per 100g serving
Raw material checking → sieving → batching → mixing → fermentation → baking → cooling → crush and dry → packaging → metal test → warehouse
Panko is widely used for fried food to cover the fish, meat, chicken, vegetable ect. And it often goes with tempura together.
Pour 130ml water and 100g panko into a bowl and blend them. You may adjust the water to make it thick or thin.
* Cold water and Egg are not necessary here.
Put the pot on the fire and add adequateoil. When there is small bubble arises from the bottom to the surface; the temperature is proper for frying. (160℃--180℃)
Take the food material from blended panko, and then fry it into the oil pot.
*please don’t put too much food into the pot, otherwise the temperature will decrease
Keep in cool and dry place without sunshine. After open, pls kindly seal well in case any damp.