Breadcrumbs (pangrattato)

Description

• Product made from bread (wheat flour, water, yeast, salt; sometimes oils and sugars) that is dried and milled to various particle sizes (fine/medium/coarse).

• Variants: classic breadcrumbs, wholemeal, seasoned (herbs, spices, cheese), and panko (light, irregular flakes from crustless bread).

• Color ranges from straw to amber (toasted); flavor neutral to lightly toasty.

Caloric value (per 100 g)

• Typically ~340–400 kcal/100 g (depends on fat content and moisture).

• Indicative averages: carbohydrates ~65–75 g, protein ~10–13 g, fat ~2–8 g (↑ in seasoned types), fiber ~3–8 g (↑ wholemeal), salt variable.

Key constituents

• Starch and dextrins (body and crunch), gluten (binding), wheat proteins.

• Low lipids unless added (oils/butter/cheese).

• Salt and flavorings in ready-to-use blends; possible herbs/spices.

• Typical markers: low moisture, low aw, defined granulometry (sieving curve), color (L*a*b*), and peroxides if fats are present.

Production process

• Baking (or qualified bread recovery) → slicing → controlled drying/toasting → milling and sieving → optional seasoning → cooling → packaging in dry or MAP conditions.

• Managed under GMP/HACCP with CCP on final moisture, toasting temperature, foreign bodies, and seal integrity.

Sensory and technological properties

• Provides crispness and browning via Maillard reactions; panko gives a more aerated, friable crust.

• Oil uptake in frying increases with porosity and finer cuts.

• Useful binder/absorber in panades and fillings; improves water retention in mixes.

Food uses

• Breading (2–3 steps: flour → egg → crumbs), gratins, fillings, meatballs/loaves, burgers and croquettes, rustic thickener for sauces.

• Panko suits light fries and voluminous crusts; fine cut is ideal for even gratins.

Nutrition and health

• Predominantly carbohydrate; moderate-to-high energy depending on dose.

• Wholemeal options provide more fiber and minerals.

• Sodium varies: choose no-salt-added when needed.

• Gluten-free alternatives available (rice, corn, legumes).

Quality and specifications (typical topics)

• Moisture ≤8–10%, low aw; particle-size within spec; no burnt residues.

• Microbiology: low counts (yeasts/molds within limits); pathogens absent/25 g.

• Fat oxidation (for seasoned types): peroxides/TBA within limits.

• Labeling: full ingredient list, allergens, and any additives (anti-caking, flavors).

Storage and shelf-life

• Keep dry, well closed, away from light/heat.

• Typical shelf-life 6–12 months (shorter if higher-fat recipes).

• After opening, use within 2–4 months; avoid humidity (risk of caking and mold).

Allergens and safety

• Contains gluten (wheat). Possible traces of milk, egg, soy, sesame, tree nuts in mixed facilities.

• If bread used contains milk/eggs, these must appear on the label.

• Follow GMP/HACCP; CCP on moisture, coding/seal, and foreign-body control.

INCI functions in cosmetics

• Not a typical INCI ingredient; related raws: Triticum Vulgare (Wheat) Flour/Starch (roles: absorbent, viscosity-increasing).

Troubleshooting

• Coating detaches: poor adhesion → use flour → egg → crumbs, rest 10–15 min, ensure a dry surface.

• Soggy/greasy crust: oil too cool or crumb too fine → fry at 170–180 °C, use panko/coarser cut, avoid crowding.

• Pale gratin: low oven heat/excess moisture → raise temperature/airflow, pre-toast crumbs.

• Rancid note: fat oxidation in seasoned blends → check date, improve barrier pack, enforce FIFO rotation.

• Dry mixes: too many crumbs → increase wet phase (milk/egg/broth) or reduce dose.

Sustainability and supply chain

• Upcycling of unsold/qualified bread reduces food waste.

• Energy efficiency in drying/toasting; effluent control to BOD/COD targets.

• Recyclable packaging; low-humidity logistics; full traceability under GMP/HACCP.

Conclusion
Breadcrumbs are a versatile ingredient delivering crunch, structure, and binding across many applications. Particle size, moisture, and seasoning drive cook performance and sensory quality.

Mini-glossary

• aw — Water activity: “free” water; lower aw improves shelf stability and limits mold.

• GMP/HACCP — Good Manufacturing Practice / Hazard Analysis and Critical Control Points: hygiene/preventive systems with defined CCP.

• CCP — Critical control point: step where a control prevents/reduces a hazard (e.g., final moisture, sealing).

• MAP — Modified atmosphere packaging: N₂/CO₂ atmospheres to protect from oxidation/moisture.

• L*a*b* — Color space: L* (lightness), a* (green↔red), b* (blue↔yellow).

• FIFO — First in, first out: stock rotation that uses older lots first.

• BOD/COD — Biochemical/Chemical oxygen demand: indicators of wastewater impact from processing.