To attain a crispy structure which does not absorb oil, we prepare our bread crumbs using super fresh raw materials and ensuring optimal hygienic conditions, to which we add some even grinding and sifting work and a series of precautions for the maintenance of its dry and clean state. It is important to say that with this product when cooking breaded food we attain some tenderer consistence.
Applications: naturally, bread crumbs present some granulometry that is not so fine as that of batter; nevertheless, it is very much used as a moisture isolation (for example, in tarts) and to attach different sweet or salty mixtures. It is commonly used to bread soy, fish, chicken and meat “milanesas”.
