About bread crumbs Edit
Bread crumbs or breadcrumbs (regional variants: breading, crispies) are small particles of dry bread, which are used for breading or crumbing foods, topping casseroles, stuffing poultry, thickening stews, and adding inexpensive bulk to meatloaves and similar foods. They are documented in cookbooks as early as 1716. They may be confused with simple cubed, dried bread or croutons, but breadcrumbs are much smaller in size, akin to the size of common ants.
However, the crumb of bread is also a term that refers to the texture of the inner soft part of a loaf of bread, as distinguished from the crust, or "skin".
Dry breadcrumbs are made from very dry bread which has been baked or toasted to remove all remaining moisture, and may have a sandy or even powdery texture. They can be used to make a crisp and crunchy coating for fried foods (see breading). The breads used to make soft or fresh bread crumbs are not quite as dry, so the crumbs are larger and produce a softer coating, crust, or stuffing. Bread crumbs are most easily produced by pulverizing slices of bread in a food processor, using a steel blade to make coarse crumbs, or a grating blade to make fine crumbs. A grater or similar tool will also do.
Panko is a variety of flaky bread crumb used in Japanese cuisine as a crunchy coating for fried foods such as tonkatsu. Panko is made from bread without crusts, and it has a crisper, airier texture than most types of breading found in Western cuisine