Coarse unsalted breadcrumbs

Coarse unseasoned breadcrumbs are a staple ingredient in cooking used to provide texture and a crispy coating to a wide variety of dishes, such as breaded foods, croquettes, meatballs, and gratins. They are obtained by crushing dried bread into sizable crumbs, which allows for even frying or baking, resulting in a crunchy, golden-brown coating.

This type of breadcrumb is usually made from white or whole wheat bread, without adding salt or seasonings, making it very versatile and adaptable to different preparations depending on the desired flavor.

The use of breadcrumbs originates from the need to utilize stale or hard bread, transforming it into a practical ingredient with great culinary value. It is common in many traditional cuisines, especially in European and Latin American cooking.

Regarding its properties, coarse breadcrumbs provide texture and volume without excessively altering the food's flavor. They are low in fat and can contribute to more even cooking when used for breading or coating.

In different regions of Latin America, breadcrumbs are also known as migajas de pan, pan molido grueso, or simply pan molido. However, when specifically seeking the coarse size and absence of seasoning, it is important to clarify these characteristics to avoid confusion with fine or seasoned versions.