Dry breadcrumbs

Dry breadcrumbs are a basic ingredient in cooking used for breading, providing a crispy texture, and thickening preparations. They are obtained from dry or toasted bread that is ground or crushed into fine or coarse particles, depending on the recipe. Their dry texture allows them to absorb liquids and maintain the consistency of dishes like milanesas, croquettes, meatballs, and gratins.

Breadcrumbs originate from traditional European culinary practices, especially in Mediterranean cuisine, where stale bread was used to avoid waste. Over time, their use has expanded worldwide, making them a fundamental component in many Hispanic American and global recipes.

Among their properties, they stand out as a source of carbohydrates and fiber, although their nutritional value varies depending on the type of bread used (whole grain, white, with seeds). Furthermore, their primary function is culinary, providing a crunchy texture and helping foods maintain their shape when frying or baking.

In different regions of Hispanic America, dry breadcrumbs go by various synonyms, including: ground bread, dry ground bread, bread powder, dry bread crumbs, and in some places simply bread crumbs. These terms may vary by country, but in all cases, they refer to the same fundamental ingredient in cooking for breading and batters.