Dried breadcrumbs

Dry breadcrumbs are an ingredient commonly used in cooking to provide a crunchy texture and thicken preparations. They consist of small particles of bread, typically white or whole wheat, that are dehydrated and ground to a sandy or granular texture. They are commonly used to coat foods before frying or baking, as well as to add consistency to meatballs, croquettes, stuffings, and other dishes.

Breadcrumbs originate from European tradition, where utilizing stale or leftover bread was essential to avoid waste in the kitchen. Over time, they became a staple ingredient in various world cuisines, adapting to different types of bread and culinary techniques.

Properties: Dry breadcrumbs are low in fat and primarily provide carbohydrates as an energy source. Being a neutral-flavored ingredient, they absorb liquids and fats well during cooking, facilitating the formation of a golden and crispy layer. Furthermore, they can help provide structure and uniformity to preparations that might otherwise be too soft or moist.

In different Latin American countries, breadcrumbs may also be known as pan molido, pan picado, or migaja de pan seca. However, the term "breadcrumbs" is the most universal and recognized in the culinary world for this ingredient.