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Quality panko made from crustless white bread and specially processed to produce larger flakes with a light, airy texture, these Japanese-style breadcrumbs absorb less oil than regular breadcrumbs, giving you a crunchier, golden finish.
Panko breadcrumbs are typically used in Japanese cuisine to create a light, crispy coating for dishes like tonkatsu, a breaded pork cutlet and ebi fry, a fried prawn dish. Panko are also ideal for coating all types of chicken, fish or vegetables, and for adding texture to homemade burgers, meatballs and casseroles.
Store in a cool, dark place away from any moisture.
Wheat flour, yeast, salt, barley koji, rice koji (rice, ferment, chlorella extract, dextrin, acerola)
For allergens, see ingredients in bold
Energy 1572 kJ (371 kcal), Total Fat 3.3g of which saturates 1.5g, Carbohydrate 72g of which sugars 2.1g, Protein 14g, Salt 1.4g
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