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Product Details:
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| Product Name: | Panko Bread Crumbs | Main Ingredients: | Wheat Flour |
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| Key Words: | Panko Bread Crubms | Usage: | Make Food Crispy |
| Color: | Balck And Orange | Size: | 2-12mm |
| High Light: | White Japanese Panko Bread Crumbs,4mm Japanese Panko Bread Crumbs,1kg White panko breadcrumbs japanese |
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Food Crispy 1kg White Japanese Panko Bread Crumbs 4mm To 6mm
1kg White Panko 4-6mm Panko For Chicken Japanese Style Panko Bread Crubms
Panko bread crumbs are the perfect crunchy addition to casseroles, fried foods, and anything that you want to add a crispy crust to!
Quick detail:
1. Name: Panko Bread Crumbs
2. Appearance: granular, white / yellow
3. Brand Name : Yumart/OEM
4. Main ingredient: wheat flour, palm oil, water, yeast
5. Particles: 2.5mm-16mm
6. Shelf life: 12months
7. Certificate: ISO, Haccp, Kosher
8. Place or origin: China
Description:
Panko (パン粉) is a type of flaky bread crumbs 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.[1] It has a crisper, airier texture than most types of breading found in Western cuisine and maintains its texture baked or deep fried, resulting in a lighter coating.[2] Outside Japan, its use is becoming more popular in both Asian and non-Asian dishes. It is often used on seafood and is often available in Asian markets, speciality stores, and, increasingly, in many large supermarkets.
Panko is produced worldwide, particularly in Asian countries, including Japan, Korea, Malaysia, Thailand, China, and Vietnam.
Etymology
> Economical
> Naturally fermented
> Convenient
> Shelf life: 12months
>
Nutrition facts:
| Nutrition Fact | ||
| Item | Per 100g | NRV% |
| Energy(Cal) | 1461KJ | 17 |
| Protein(g) | 10.1g | 17 |
| Fat | 2.4g | 4 |
| Carbohydrates | 70.6g | 24 |
| Sodium(mg) | 322mg | 16 |
Processing:
Raw material checking → sieving → batching → mixing → fermentation → baking → cooling → crush and dry → packaging → metal test → warehouse
Test report
Chemical Analysis:
| Parameters | Method of Analysis | Result |
| Acidity (% ác. oleico) | AOCS Ca 5a-40 | 0.1 |
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Refractive índex (ND 40°C)
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AOCS Cc 7-25 (02) | 1.466 |
| Relative density (x°C/water at 20 °C) | UIQPA 2.101 | 0.917 (x=20°C) |
| Peroxide Índex (meq O2/kg) | AOCS Cd 8b-90 (03) | < 1 |
| Iodine índex | AOAC 993.20 | 107 |
| Saponification índex (mg KOH/g) | AOCS Cd 3-25 (02) | 189 |
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Unsaponifiable matter (g/kg)
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ISO 3596:2000 | < 20 |
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Moisture (%)
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AOCS Ca 2a-45 | <0.05 |
| Volatile matter at 105°C (%) | ISO 662:1998 | < 0.1 |
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| Heavy Metals Analysys: | ||
| Plumb (mg/kg) | ISO 12193:1994 | < 0.02 |
| Arsenic (mg/kg) | AOAC 952.13 | < 0.02 |
| Copper (mg/kg) | ISO 8294 | < 0.1 |
| Iron (mg/kg) | ISO 8294 | < 1 |
Fatty Acid Composition:
| Parameters | Method of Analysis | Result |
| Lauric (C12:0) (%) | ISO 6321: 2002 | <0.02 |
| Myristic (C14:0) (%) | ISO 6321: 2002 | 0.07 |
| Palmitic (C16:0) (%) | ISO 6321: 2002 | 8.1 |
| Palmitoleic (C16:1) (%) | ISO 6321: 2002 | 0.11 |
| Margaric (C17:0) (%) | ISO 6321: 2002 | 0.03 |
| Margaroleic (C17:1) (%) | ISO 6321: 2002 | 0.02 |
Fatty Acid Composition:
| Parameters | Method of Analysis | Result |
| Stearic (C18:0) (%) | ISO 6321: 2002 | 3.82 |
| Oleic (C18:1) (%) | ISO 6321: 2002 | 37.21 |
| Linoleic (C18:2) (%) | ISO 6321: 2002 | 38.17 |
| Linolenic (C18:3) (%) | ISO 6321: 2002 | 0.60 |
| Arachidic (C20:0) (%) | ISO 6321: 2002 | 0.51 |
| Eicosenoic (C20:1) (%) | ISO 6321: 2002 | 0.38 |
| Behenic (C22:1) (%) | ISO 6321: 2002 | ND |
| Lignocratic (C24:0) (%) | ISO 6321: 2002 | 0.36 |
Cooking Direction:
Panko is widely used for fried food to cover the fish, meat, chicken, vegetable ect. And it often goes with tempura together.
Pour 130ml water and 100g panko into a bowl and blend them. You may adjust the water to make it thick or thin.
* Cold water and Egg are not necessary here.
Put the pot on the fire and add adequate oil. When there is small bubble arises from the bottom to the surface; the temperature is proper for frying. (160℃--180℃)
Take the food material from blended panko, and then fry it into the oil pot.
*please don’t put too much food into the pot, otherwise the temperature will decrease.
Storage:
Keep in cool and dry place without sunshine. After open, pls kindly seal well in case any damp.
Packing:
230g*40bags/ctn carton size: 53x34x26cm
500g*20bags/ctn carton size: 53x34x26cm
1kg*10bags/ctn carton size: 53x34x26cm
10kg bulk packing
We export to supermarket and restaurants. Different packing is acceptable. If you need more style; pls feel free to let us know. We provide OEM service and accept customer’s made to order.
Main Market:
Chile, Israel, Australia, Russia, Singapore, New Zealand, Norway, UK, Estonia ect.
Why choose us?
1. All the raw material is sourcing from the best planting base. Absolutely Natural!
2. The production capacity is not full. It is ok to accept any urgent order or large quantity order.
3. Accept customer’s inspection before loading or product testing or quality control ect.
4. Sample order is acceptable. No need worry about MOQ restriction.
Shipping:
Air: Our partner is DHL, TNT, EMS and Fedex
Sea: Our shipping agents cooperate with MSC, CMA, COSCO, NYK ect.
We accept clients designated forwarders. It’s easy to work with us.
INCOTERM:
Our trade term is flexible. EXW, FOB, CFR, CIF. If you are first time to import, we could provide DDU, DDP and door to door.
You will feel easy to work with us. Welcome your inquiry!
Contact Person: Ms. Yuyue
Tel: +86 13910523156
Fax: 86-10-62963609
