Bread Crumbs: Fermented Bread Crumbs and Extruded Bread Crumbs

Bread crumbs are a widely used food additive, used on the surface of fried foods, such as fried chicken, fish, seafood (shrimp), chicken legs, chicken wings, onion rings, etc. They are crispy, soft, delicious and nutritious.

Everyone knows that bread crumbs are an auxiliary material for fried foods, but few people know about the types and production processes of bread crumbs. Do you know that bread crumbs are divided into fermented bread crumbs and extruded bread crumbs? Do you know which type of bread crumbs is better?

Let's talk about the classification of bread crumbs first. From the production process, bread crumbs are divided into fermented bread crumbs and extruded bread crumbs. From the shape, they can be divided into snowflake bread crumbs, needle-shaped bread crumbs, crescent bread crumbs, etc.

The bread crumbs made by traditional fermentation technology(unique baking process to produce a low density crumb in a “needle” shape or splinter for light texture.
) have a long production cycle, a natural fermented aroma, and are generally needle-shaped and loose in taste. They are well colored during frying (can be baked color, golden yellow), not easy to fall off, and the coloring time can be adjusted according to the food ingredients (for example, fried chicken nuggets and fried chicken legs require different frying times, so the bread crumb coloring time is also different).