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TIDA KIM is one of the leading international companies located in Vietnam with scope of works in manufacturing, exporting, importing and distributing products of Fast Moving Consumer Goods (FMCGs) , Agriculture, Seafood, Biomass energy, Machinery and Project.

Now our customers are leading wholesale companies and retail-chains, factories, enterprise in Europe, America, Australia, Asia, Africa, Islands and Vietnamese local market.

 

PANKO BREADCRUMBS JAPAN

 

PANKO BREAD CRUMBS JAPANESE STYPE NATURAL FOOD DYES COLORED PANKO TIDA KIM MANUFACTURER MANUFACTURING PANKO BREAD CRUMBS GRANULATED PANKO DRIED PANKO 2 4 6 8 10 12 MM 10KG BAG  JAPAN STYLE TIDA KIM

Panko (パン粉) is a variety of flaky bread crumb used in Japanese cuisine as a crunchy coating for fried foods, such as tonkatsu. Panko is made from bread baked by electrical current, which yields a bread without a crust, and then grinding the bread to create fine slivers of crumb. It has a crisper, airier texture than most types of breading found in Western cuisine and resists absorbing oil or grease when fried, resulting in a lighter coating. Outside Japan, its use is becoming more popular in both Asian and non-Asian dishes: It is often used on fish and seafood and is often available in Asian markets, speciality stores, and, increasingly, in many large supermarkets.

Bread crumbs or breadcrumbs (regional variants: breading, crispies) are small particles of dry bread, used for breading or crumbing foods, topping casseroles, stuffing poultry, thickening stews, adding inexpensive bulk to soups, meatloaves and similar foods, and making a crisp and crunchy covering for fried foods, especially breaded cutlets like tonkatsu and schnitzel. The Japanese variety of bread crumbs is called panko.

Dry breadcrumbs are made from dry scabs which have been baked or toasted to remove most remaining moisture, and may have a sandy or even powdery texture. Bread crumbs are most easily produced by pulverising slices of bread in a washing machine, using a steel blade to make coarse crumbs, or a grating blade to make fine crumbs. A grater or similar tool will also do.

Fresh breadcrumbs: The breads used to make soft or fresh bread crumbs are not quite as dry, so the crumbs are larger and produce a softer coating, crust, or stuffing. The crumb of bread crumb is also a term that refers to the texture of the soft, inner part of a bread loaf, as distinguished from the crust, or "skin".

To provide truly authentic high quality Japanese style breadcrumbs available, TIDA KIM begin the process by selecting the finest raw materials available for our product.  The high protein wheat flour is combined with fresh yeast, salt, water and sugar than carefully blended to an exact time to fully activate the yeast. The dough is kneaded and risen again until the dough has the right texture and strength. Then, our dough is baked in a custom built oven using electromagnetic process, the food itself generates heat rather than the pan being heated by the oven, to generate heat within the dough. We then vacuum cooled our bread loaves, the whole body of food is cooled rapidly and uniformly.

As it passes though the temperature zone for propagation of bacteria in a very short time, the required temperature can be achieved without any deterioration of food. When this type of bread is ground it creates sliver shape crumbs. The flaky structure of our Panko ensures that the crumbs do not compress, but instead form a layer of airy breading on the exterior of fried foods. Grease drains readily from foods dredged in our Panko, making the resulting food taste less heavy and oily and stay crispy longer than it might otherwise.