Panko Breadcrumbs
Meishi takes you on journey through the Orient by bringing you authentic ingredients for use in your traditional receipes. Panko bread crumbs (or panko crumbs, where 'panko' means 'bread powder') are one ingredient that cooks all of present-day Japanese cuisine . Panko breadcrumbs are made from grinding yeast-risen bread, which is baked using electric current instead of heat. The crusts are removed and the bread is broken down into large flakes (rather than tiny crumbs) before being completely dried. This type of bread has no crust; instead, the entire loaf consists of the soft and airy bread center. This process makes Japanese bread crumbs crispier and more delicate than fresh bread crumbs or homemade bread crumbs, which in turn makes any dish made with Japanese breadcrumbs, such as chicken katsu cutlets for katsu curry or korokke potato croquettes, deliciously light and crunchy. Airy, Flaky Japanese- style breadcrumbs that you can use for coating your favourite Tempura or Tonkatsu. Meishi Introduce you with new varity of American breadcrumbs. American breadcrumbs are breadcrumbs with very small bread particles in dry form which are used for coasting food such as Aloo Tikki, Cutlets, Patties, Fish and Chicken for frying. Panko adds crispiness but, being neutral in flavor, it does not overpower the item it is coating. European traders were the first people to show the Japanese how to cook with panko breadcrumbs, and since then their use has spread throughout the country. Panko has become popular in all types of menus because of it's versatility in the kitchen. It adds a light crispy texture to coated items and it is frequently used as a top crusting, coating, mix-in, extender, and stuffing. The bread used for these crumbs was specially baked and ground and we picked only the finest crumb slivers. They also absorb less oil when fried when compared to other breadcrumbs – giving you a lighter coating and enhancing the flavour of the dish rather than hiding it!
This is a Vegetarian product.
150g, 300g, 500g
India
Meishi takes you on journey through the Orient by bringing you authentic ingredients for use in your traditional recipes. Panko bread crumbs (or panko crumbs, where 'panko' means 'bread powder') are one ingredient that cooks all of present-day Japanese cuisine . Panko breadcrumbs are made from grinding yeast-risen bread, which is baked using electric current instead of heat. The crusts are removed and the bread is broken down into large flakes (rather than tiny crumbs) before being completely dried. This type of bread has no crust; instead, the entire loaf consists of the soft and airy bread center. This process makes Japanese bread crumbs crispier and more delicate than fresh bread crumbs or homemade bread crumbs, which in turn makes any dish made with Japanese breadcrumbs, such as chicken katsu cutlets for katsu curry or korokke potato croquettes, deliciously light and crunchy. Airy, Flaky Japanese- style breadcrumbs that you can use for coating your favorite Tempura or Tonkatsu. Meishi Introduce you with new variety of Fine American breadcrumbs. Fine American breadcrumbs are breadcrumbs with very small bread partials in dry form which are used for coating food such as Aloo Tikki, Cutlets, Patties, Fish and Chicken for frying. Panko adds crispiness but, being neutral in flavor, it does not overpower the item it is coating. European traders were the first people to show the Japanese how to cook with panko breadcrumbs, and since then their use has spread throughout the country. Panko has become popular in all types of menus because of it's versatility in the kitchen. It adds a light crispy texture to coated items and it is frequently used as a top crusting, coating, mix-in, extender, and stuffing. The bread used for these crumbs was specially baked and ground and we picked only the finest crumb slivers. They also absorb less oil when fried when compared to other breadcrumbs – giving you a lighter coating and enhancing the flavor of the dish rather than hiding it!
This is a Vegetarian product.
200g, 400g, 800g
India
A crumbing batter is used to coat or batter the outside of the ingredients before deep frying. This coating helps prevent moisture loss and prevents oil being absorbed into the food.
The crumbing batter pre-dust is a fine powder of Panko breadcrumbs, used to dust on the food prior to applying the batter and breadcrumbs. It provides a firmer and superior final product.
Meishi takes you on a journey through the Orient by bringing you authentic ingredients for use in your traditional recipes. Panko bread crumbs (or panko crumbs, where 'panko' means 'bread powder') are one ingredient that cooks all of the present-day Japanese cuisines. Panko breadcrumbs are made from grinding yeast-risen bread, which is baked using electric current instead of heat. The crusts are removed and the bread is broken down into large flakes (rather than tiny crumbs) before being completely dried. This type of bread has no crust; instead, the entire loaf consists of the soft and airy bread center. This process makes Japanese bread crumbs crispier and more delicate than fresh bread crumbs or homemade bread crumbs, which in turn makes any dish made with Japanese breadcrumbs, such as chicken katsu cutlets for katsu curry or korokke potato croquettes, deliciously light and crunchy. Panko adds crispiness but, being neutral in flavor, it does not overpower the item it is coating. European traders were the first people to show the Japanese how to cook with panko breadcrumbs, and since then their use has spread throughout the country. Panko has become popular in all types of menus because of its versatility in the kitchen. It adds a light crispy texture to coated items and it is frequently used as top crusting, coating, mix-in, extender, and stuffing. The bread used for these crumbs was specially baked and ground and we picked only the finest crumb slivers. They also absorb less oil when fried when compared to other breadcrumbs – giving you a lighter coating and enhancing the flavor of the dish rather than hiding it!
This is a Vegetarian product.
250g, 500g, 1 kg
India
Meishi takes you on journey through the Orient by bringing you authentic ingredients for use in your traditional recipes. Panko bread crumbs (or panko crumbs, where 'panko' means 'bread powder') are one ingredient that cooks all of present-day Japanese cuisine . Panko breadcrumbs are made from grinding yeast-risen bread, which is baked using electric current instead of heat. The crusts are removed and the bread is broken down into large flakes (rather than tiny crumbs) before being completely dried. This type of bread has no crust; instead, the entire loaf consists of the soft and airy bread center. This process makes Japanese bread crumbs crispier and more delicate than fresh bread crumbs or homemade bread crumbs, which in turn makes any dish made with Japanese breadcrumbs, such as chicken katsu cutlets for katsu curry or korokke potato croquettes, deliciously light and crunchy. Airy, Flaky Japanese- style breadcrumbs that you can use for coating your favorite Tempura or Tonkatsu. The orange color is natural color extracted from paprika to give an attractive appearance and contrast with the regular, white breadcrumbs. Panko adds crispiness but, being neutral in flavor, it does not overpower the item it is coating. European traders were the first people to show the Japanese how to cook with panko breadcrumbs, and since then their use has spread throughout the country. Panko has become popular in all types of menus because of it's versatility in the kitchen. It adds a light crispy texture to coated items and it is frequently used as a top crusting, coating, mix-in, extender, and stuffing. The bread used for these crumbs was specially baked and ground and we picked only the finest crumb slivers. They also absorb less oil when fried when compared to other breadcrumbs – giving you a lighter coating and enhancing the flavor of the dish rather than hiding it!
100g, 250g, 500g
India
Meishi takes you on journey through the Orient by bringing you authentic ingredients for use in your traditional recipes. Meishi Introduce you with new verity of Meishi Tempura Batter Mix. Tempura, is a typical Japanese dish usually consisting of seafood, meat, and vegetables that have been battered and deep fried. The dish was introduced by the Portuguese residing in Nagasaki through the fritter-cooking techniques in the 16th century. The name "tempura" may originate from the Latin phrase quatuor anni tempora, which refers to the Ember Days, during which no meat is consumed or from the Portuguese word tempêro, meaning "seasoning". Meishi Tempura batter is used in Japanese and Oriental cuisines for making a light batter which is made of iced water ,Tempura batter is traditionally mixed in small batches using chopsticks for only a few seconds, leaving lumps in the mixture that, along with the cold batter temperature, result in the unique fluffy and crisp tempura structure when cooked. The batter is often kept cold by adding ice, or by placing the bowl inside a larger bowl with ice in it. Thin slices or strips of vegetables or seafood are dipped in the batter, then briefly deep-fried in hot oil. Vegetable oil or canola oil are most common.
250g, 500g, 1 kg
India
