Breadcrumbs without seasoning

Unsalted breadcrumbs are a basic ingredient in cooking used to provide a crunchy texture and volume to a wide variety of dishes. It consists of dried or toasted bread that has been crushed into fine or medium crumbs, without including salt or additional seasonings, which allows it to easily adapt to different recipes.

Its origin is tied to the traditional need to use up bread that has gone hard or stale, avoiding waste and creating a versatile product for breading, stuffings, toppings, or as a binder in preparations like meatballs and croquettes.

Unsalted breadcrumbs are a moderate source of carbohydrates and fiber, depending on the type of bread used. Their caloric value is low and they do not provide significant fats or proteins, so they are used primarily for their texturizing properties. Furthermore, they facilitate the absorption of liquids and help maintain the internal moisture of some preparations, improving the final juiciness of the dish.

In different Latin American countries, unsalted breadcrumbs go by various names, among the most common are: pan molido, pan triturado, migas de pan, or simply pan rallado. It is important to specify that it is unsalted to differentiate it from pre-seasoned versions, which are also commercially available.

In summary, unsalted breadcrumbs are an essential ingredient in home and professional cooking that adds texture and structure to many recipes, offering versatility and ease of use.