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Origin Hyogo, Japan
Container Plastic bag
Usage For making all kinds of breaded and fried dishes.
Breadcrumbs

Tempura & Fried Foods

Panko - Japanese breadcrumbs (no additives)

Panko - Japanese breadcrumbs (no additives)
3,50 €
3,50 €
17,50 € kg

Ref. 434

A light and 100% natural panko breadcrumb, without any additives!
Size

In stock

Description

Panko is a type of breadcrumb used in Japanese cuisine, made from cooked bread. It is used for fried dishes such as breaded pork (tonkatsu) or tempura. The flakes in the breadcrumbs are larger, crispier, lighter, and retain less oil than European breadcrumbs.

This panko breadcrumb is made with only three ingredients: Japanese wheat flour, local yeast, and natural salt from Okinawa or Hyogo, depending on the size. No additives, oils, or sugars are added. A light and crispy breadcrumb, perfect for enhancing all kinds of dishes! 

Conservation

Store in a cool place away from sunlight, heat, and humidity. After opening, reseal the bag tightly and refrigerate. Consume within one week.

Ingredients & Allergens
Wheat flour (97.9%), Yeast (1.3%), Salt (0.8%)

Allergenes : Wheat
Nutritional Values

Per 100g: Energy 1477 kJ / 353 kcal, Fat 1.5g (of which saturates 0.4g), Carbohydrate 74g (of which sugars 0.4g), Protein 10g, Salt 0.81g.

View full details
Origin Hyogo, Japan
Container Plastic bag
Usage For making all kinds of breaded and fried dishes.
Breadcrumbs
Miki Shokuhin
The producer

Miki Shokuhin

Located in Himeji in Hyogo Prefecture, the Miki Shokuhin company was founded in 1945 by Mr. Miki, who started his business by manufacturing dry noodles. From 1948, production shifted to Japanese panko breadcrumbs, before devoting himself exclusively to it from 1987. This breadcrumb is made exclusively from three natural ingredients: Japanese wheat flour, local yeast and natural salt from Okinawa or Hyogo depending on the format. No additives, oils or sugars are added. Manufacturing is based on a rigorous traditional know-how: mixing the ingredients, fermenting the dough, baking the bread, resting for a day, and then drying to obtain a light and crispy breadcrumb, perfect for enhancing all kinds of dishes. Miki Shokuhin wants to share this natural, high-quality product well beyond the borders of Japan, and particularly in France, where breadcrumbs are a real hit with quality-conscious consumers.