• Panko has been around for less than 40 years, but it has gained such wide success that it can be fou

• The origin of the word panko is actually a combination of the Japanese words for bread and powder.

• Panko is derived from a specially baked, crustless whitebread, which is then broken up into light, f

• Coat food in Roland Panko Breadcrumbs and either deep fry or bake in oven until panko turns golden b

Roland Panko Breadcrumbs create a lighter, crunchier, and more flavorful texture and taste than traditional breadcrumbs. They turn golden brown with a crisp, airy texture when cooked. PANKO (PAHN-ko), the japanese breadcrumb, is coarser and lighter than ordinary breadcrumbs. When cooked, pankos color turns a rich golden brown and the texture becomes crisp and airy. These tender flakes are especially delicious when used as a coating for deep-fried seafood, or sprinkled on top of a casserole for baking. The crunchy, sweet taste of panko can substitute for any recipe requiring breadcrumbs.