What are panko crumbs made of? panko bread crumbs

Introduction to the fermented electrode bread crumbs PANKO production line:

Bread crumbs are an outer coating commonly used for fried foods to make the food crispier. Widely used in the production of fast food fried foods

Electrode bread crumbs, also known as Japanese PANKO CRUMBS, are the earliest fluffy granular bread crumbs made in the Japanese catering way. After frying, the product becomes crispy and delicious, and is widely used in food processing.

Our company is committed to this fermented electrode bread crumbs (PANKO) production equipment with 20 years of equipment production experience and process processing experience. Now I will introduce the production test of electrode fermented bread crumbs (PANKO). The following equipment production test video and photos are for your reference.

Prepare raw materials:

Dough formula:

Raw materials

• Flour: 3000 grams

• Sugar: 20 grams

• Salt: 5 grams

• Yeast powder: 100 grams

• Water: appropriate amount

• Oil: appropriate amount (for the fat in the dough, vegetable oil or olive oil can be used)

Steps

1. Prepare the dough:

A. Use a dough mixer to mix flour, sugar, salt and yeast powder for 5-8 minutes to make an elastic dough.

B. Slowly add the right amount of water and stir well until a smooth dough is formed.

C. Add the right amount of oil (about 20 grams) to the dough and continue kneading until the dough is smooth and elastic.

2. Moulding and fermentation:

A. Knead the fermented dough to release gas and cut it into 200G small doughs, small pieces or strips with a slitter

B. Put the dough in the mold box of the baking cart, cover it with a damp cloth, and place it in a warm place to ferment for about 1 hour, or until the dough expands to twice its original volume.

3. Baking-Electrode:

A. Push the mold cart into the electrode furnace, turn on the high-pressure baking mode, and preheat the oven to 180°C (350°F).

B. Bake for about 15-20 minutes until the dough changes color slightly and is baked.

4. Cooling and aging:

A Take out the baked dough pieces and cool them completely. Let it sit for 10 hours to make the fiber of the toasted bread cubes coarser and reduce the moisture, which is convenient for subsequent crushing to produce coarse texture and particles.

5. Crushing and sieving:

A. Crushing the aged and cooled bread slices into bread crumbs. Use our specially designed crushing and crumb making machine to crush the bread into bread crumbs of corresponding sizes.

B. Sieve through a sieve to remove oversized or undersized debris to ensure uniform bread crumb particles.

6. Drying:

Use 100 degrees Celsius temperature for high temperature drying to reduce the moisture content from 35% to 5-8% or 12%. The moisture content of the final bread crumbs is determined according to the customer's use conditions, and the drying temperature and time are adjusted for corresponding drying.

Additional suggestions

• Seasoning: Different spices or seasonings such as garlic powder, onion powder or herbal spices can be added to the dough as needed to increase the flavor of the bread crumbs.

• Color: If you want the bread crumbs to be darker, you can add a small amount of caramel color or use coloring in the dough.

• Storage: Put the prepared bread crumbs in a sealed bag and keep them dry to avoid moisture.

By following the above steps, you can create a crispy and delicious breading that is suitable for coating all kinds of fried foods.