After reading this article, you will know when to use breadcrumbs and when to use panko flour.
The texture of breadcrumbs is powdery. Adobe Stock / AOP
Both breadcrumbs and panko flour are made from bread, but they are suitable for slightly different uses.
Breadcrumbs are finely ground bread. Breadcrumbs are suitable for breading pans, and they bind fat well when added to meatball dough. Breadcrumbs are also suitable for breading and with them you can get thin and even breading.
Panko flour is coarser than breadcrumbs. Adobe stock / AOP
Breadcrumbs are not the best possible product for frosting the surface of casserole dishes, such as mac and cheese, because as a very fine powder, it does not bring the desired crispiness to the surface of the casserole.
Panko flour is Japanese-style coarse breadcrumbs made from light bread. Panko flour is the perfect product for crispy breading and for topping baked dishes.
Panko can also be fried in a pan in olive oil until crispy with garlic, and the delicious mixture can be sprinkled over salad and pasta. Panko flour can be found in very large supermarkets on the shelf of international products.
Panko flour gives you crispy breading. Adobe Stock / AOP