Seasonal period: All year

Panko is a kind of a Japanese breadcrumb which is not made from bread. It is made from wheat flour through a process called extrusion and sieving. Once processed, it is left to dry in hot air turbines.

Meat, fish and many products can be battered or coated with breadcrumbs. After being fried, panko gives the food a crunchy and light texture.

In Spain and probably in Europe and outside Asia it is made without milk, with selected flours. It is made from the sieving of fresh flour which is then extruded. There are different ones depending on the coating.  Category A is the best.

Panko is made all over the world, especially in Asian countries like Japan, Korea, Thailand, Taiwan and Vietnam.

Nutritional information (0.1 kg)
Fiber 0.0 g
Saturates 0.0 g
Monounsaturated fatty acids 0.0 g
Polyunsaturated fatty acids 0.0 g
Cholesterol 0.0 mg
Calcium 0.0 mg
Iron 0.0 mg
Zinc 0.0 mg
Vitamin A 0.0 ug
Vitamin C 0.0 g
Folic acid 0.0 ug
Salt (Sodium) 0.0 mg
Sugars 0.0 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.