Panko

​​​About

​Panko

History of Panko brand breadcrumbs

The word pan in Portuguese means bread and Ko means dry powder. Sailor portugalian on the other side of the water in the land of almond eyes have taught people how to process dry bread, and the name has been around ever since. In Japanese, "pan" means bread and "ko" means small pieces, so "panko" in Japanese means small pieces of bread.
Panko is meaningless in some Persian dictionaries and in Dehkhoda dictionary, Panko is introduced as a part of Berlin, but in the world of food, due to the successful branding of Aftab Tejarat Negin, it is a special type of breadcrumbs that are crushed. Wheat bread and kneaded bread are made into dough-like pieces with sourdough.
How many years ago do you think Panko was invented? Thousands of years ago? Maybe hundreds of years ago? You might be surprised to know that Panko was invented in World War II, when Japan was at war with Russia. This innovation arose from the need to bake bread without the need for an oven.
Panko is a light toasted and crispy toast and crisp bread that is used to roast a variety of proteins and vegetables. The coarse and crunchy texture of this breadcrumbs is very special and noticeable and gives crispiness and crispiness to the fried food.
In the traditional way of cooking panko, in a very interesting process, heat is not used for cooking. The production process begins with the delivery of protein-rich flour with an exclusive formula to the storage area. The flour is mixed with water, sourdough, a little salt and sugar, then gently mixed in a blender at a certain temperature for a certain period of time. This action realizes the potential power of each of the ingredients to create a dough with superior strength and texture. The dough is then given the opportunity to ferment and knead. A process that is very vital. In fact, the dough is kneaded several times to produce what we are known for.The dough is divided into small balls, flattened and re-rolled, then specially baked into bread crumbs with a hard outer layer that is white and soft in texture. The moisture of the bread tablets is absorbed by the air for eighteen hours and is prepared for crushing. Drying the bread causes its integration. Finally, after sieving, the shavings are separated and toasted to create a light, hollow product with a fine texture and minimal bread crumbs.

About Panko

Panko, this type of bread flour originates from Japan and is produced with unique technology (from preparing raw materials to baking and drying). The main feature of Panko is its large and needle-shaped shape along with its extraordinary crispness and lightness.
Panko is made from a special combination of high protein flour and other quality raw materials and Aftab Tejarat Negin Company seeks the highest consumer satisfaction. Aftab Tejarat Negin Company (owner of Panko brand in Iran), which is one of the leading companies in Iran's food industry, is currently engaged in the import and production of Panko bread crumbs and Tempura bread crumbs.
The most important feature that makes Panko unique from other bread crumbs is the traditional methods of baking, drying and grinding Panko. The main features of Panko in Japanese style are its lightness and crispness. This style of cooking makes the food have a crisp and light texture that absorbs less oil and provides a healthier meal.

Try Panko and feel the difference in quality and taste.
Panko bread crumbs are produced by the most modern machines in the world; Once baked, the color of breadcrumbs lightens; And after frying in oil, powder and breadcrumbs take on a beautiful golden color; At the same time, because there is no bread crust or bread crumbs in this product, after frying in oil, it will remain completely one-handed.
The porous and bulky texture of this product causes less fat absorption and as a result is healthier than similar samples. The uniformity of the bread crumbs is a special advantage that gives a crunchy, fluffy, uniform and beautiful appearance to your bread. Be.
Panko is a type of flaked breadcrumbs and is commonly used in Asian cuisine, although it has also become widely used in Western cuisine. What distinguishes it from other bread crumbs and flour is the texture and type of preparation.
Panko is one of the most popular flavorings and it tastes great in foods like shrimp and chicken. In addition to crushing food, panko bread crumbs and flour give them a pleasant taste. Panko is a good choice for a healthy cooking with high nutritional value.
Rusk powder can be used to make shami, cutlets, cocoa and falafel crispier, which also makes it taste more delicious. This powder is also prepared in a way that it does not contain trans fatty acids and can be a suitable alternative to other types of bread crumbs and flour.

Distinctive features of Panko

Crisp, light and hollow

Larger grains, crystalline shape with hollow texture

26% more volume than other bread crumbs and cost-effective

Note that other bread crumbs and powders often have a firm texture. In addition, because bread crumbs and flour are bought by the kilo but consumed in moderation, their volume is very important. Our panko has a better yield of approximately 29% per 453 grams, ie eight cups of panko equal to the weight of six cups of breadcrumbs are similar to other brands, and due to the type of cooking, it absorbs less oil when frying and is good for health. It is wetter and more economically viable.

Uses of Panko in food

Panko as a cover

Fish, shrimp, turkey, chicken and red meat
Wood cheese
Vegetables such as squash, onion rings, etc.
Fried ice cream
Fried fruit slice
Mac and cheese
Panko as a dessert

Fruit chips and cookies
Substitute oatmeal
Add to cookie dough and cake
Fried bananas
Fried ice cream
Panko as a volume maker

Types of gratins
Hamburgers
On lasagna
Pizza dough
Homemade sausage

Differentiate your food with Panko

Macand thing is an example of the effect of punk texture on changing the overall taste of food. Combining soft texture with crispy texture is great, and it tastes great when tasted. This contrasting combination is also wonderful in fried ice cream.

An easy way to experience a better and different taste is to add panko to soft foods with its crisp and hollow texture. Combining panko with soft foods without changing the taste is the key to a unique difference in your dish.

types of panko

Japanese panko bread crumbs and flour are available in Iran in the following types

White Panko or plain breadcrumbs - in packages of 200 g and 1000 g

Panco paprika or orange breadcrumbs - in packs of 200 g and 1000 g

Panko spice or hot bread powder - in packages of 200 g and 1000 g

Tempura fried flour - Panko (Tempura flour) in packages of 500 g