Bread Crumbs


Fine bread particles that are used in cooking to coat food and give it a crispy texture.


Other names: Breadcrumbs, seasoned bread crumbs
Translations: Maizes drupatas, Malti džiūvėsiai, Pesmet, Mrvice kruha, Mẩu bánh mì, Bułki tartej, Broodkruimels, रोटी crumbs, Migalhas de pão, Крошки хлеба, Ψίχουλα, فتات الخبز, 빵 부스러기, Strouhaná houska, Мрвице хлеба, 面包屑, Pa ratllat, Mrvice kruha, Strúhaná žemľa, Pangrattato, פתים, Ströbröd, Roti Remah-remahnya, パン粉, Chapelure, Brød krummer, Brødsmuler, Pan rallado, Крихти хліба, Korppujauhoja, Галета

Physical Description

Bread crumbs are made from ground stale bread.

Colors: light brown

Tasting Notes

Flavors: bland/mild, slightly nutty, sometimes salty.
Mouthfeel: Light, Grainy, Dry
Food complements: Chicken, Meat, Tomatoes
Wine complements: Red wine
Substitutes: Oven dried bread, Croutons, Panko, Cracker crumbs, Quick cooking oats

Selecting and Buying

Seasonality: january, february, march, april, may, june, july, august, september, opctober, november, december
Choosing: Choose breadcrumbs that are freshly made
Buying: Available on the baking aisle at most supermarkets

Preparation and Use

Bread crumbs are often used as breading for deep-fried and sauteed food. It can also be used as a filler for meatloaf, meat balls, quiche, or puddings.

Conserving and Storing

Bread crumbs can be stored in airtight containers in a cool, dry place. They should be consumed within a week. It is best to make them fresh when you need to use them.

Commercially made bread crumbs have expiration dates to know when it is best consumed.



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