Breadcrumbs

Plain breadcrumbs are a basic kitchen ingredient used to provide a crunchy texture and absorb flavors in various preparations. They are obtained by crumbling or grinding dry bread, typically without additional seasonings, making them a versatile complement for breading, stuffings, meatballs, croquettes, and gratins.

Their origin is as old as the practice of using leftover bread to avoid waste in the kitchen. Traditionally, they are made with white or whole wheat bread that is dried and finely ground. In many Hispanic American cultures, plain breadcrumbs are essential in both home and professional recipes to achieve a crispy and uniform texture.

Among their properties, their ability to absorb liquids and retain moisture stands out, helping preparations such as milanesas, fish, or breaded vegetables maintain interior juiciness and a golden, crispy exterior coating.

In different Spanish-speaking countries, plain breadcrumbs may also be known as pan molido, pan seco molido, miga de pan seca, or in some places, simply pan molido sin condimentos. These synonyms reflect the same base: crumbled bread without additives, fundamental in many traditional and contemporary recipes.