Sourced from South Africa and sold per gram
Panko bread crumbs get their snowflake-like, airy texture from cooking in a special oven that moves an electric current through the raw dough, generating internal heat rather than cooking it from the outside. The crumbs are prized because their huge surface area makes for longer-lasting, crunchier coatings on breaded and fried foods.
Panko is lighter and flakier than regular breadcrumbs. It’s perfect as a coating for fried foods because it absorbs less oil and grease, making the end result not quite as heavy as a regular breading. Panko is also used as a crumb topping for baked pasta recipes, casseroles, and macaroni and cheese. It can be incorporated into meatballs and veggie burgers as a binder and is used as a thickener for soups and sauces (stir in a tablespoon or two at a time). Basically, panko can be used in place of breadcrumbs in most recipes, including as a garnish, where it is best if they are toasted first.