Understanding What Type of Bread is Panko Made Of

Did you know that authentic Japanese panko is traditionally made from bread baked using an electric current instead of an oven? This unique, crustless process is the key to understanding what type of bread is panko made of and how it achieves its signature flaky texture for cooking.

Quick Summary

Panko is a type of Japanese breadcrumb made from specially prepared crustless white bread, often Japanese milk bread, that is processed into large, light flakes and then dried, resulting in a crispier and less greasy coating for foods.

Key Points

• Crustless White Bread: Authentic panko is made from a special, crustless white bread, often Japanese milk bread or Shokupan.

• Unique Production Method: Commercially, panko bread is sometimes baked with an electric current and processed into large, airy flakes, not ground into fine powder.

• Flaky vs. Crumby Texture: The key difference is panko's large, flaky, and airy texture, which contrasts sharply with the fine, dense consistency of regular breadcrumbs.

• Less Oil Absorption: The flaky texture allows panko to absorb less oil during cooking, resulting in a lighter and crispier finished product.

• Neutral Flavor: Traditional panko is unseasoned, making it a versatile ingredient for both savory dishes and crunchy dessert toppings.

The Core Ingredient: Crustless White Bread

Panko's distinct properties begin with its most fundamental ingredient: the bread itself. Authentic panko is made from a specific kind of crustless white bread. This is a crucial detail that sets it apart from traditional breadcrumbs, which are often made from stale or leftover bread, including the crusts. The removal of the crust ensures a uniformly light, airy, and pale-colored crumb.

In Japan, the preferred bread for panko is often Japanese milk bread, also known as Shokupan. This soft, fluffy bread, with a delicate and elastic crumb, is perfectly suited for being turned into the irregular, large flakes that are the hallmark of panko. For home cooks looking to replicate the texture, any high-quality, soft white sandwich bread with the crusts trimmed can work in a pinch.

The Unique Panko Production Method

Beyond the base ingredient, the manufacturing process is what truly separates panko from its Western counterparts. Instead of simply toasting and grinding stale bread, panko is made by processing fresh, crustless bread into flakes.

Commercial Manufacturing vs. Homemade

• Commercial Production: Some authentic, commercial panko is made by baking the bread with an electric current rather than heat. This unusual technique prevents the bread from browning, resulting in the pristine white flakes seen in many store-bought varieties. The bread is then ground into large flakes using a specialized process and dried to extend its shelf life while maintaining its delicate, crisp texture.
• Homemade Panko: For home cooks, the process is simpler but yields excellent results. After removing the crusts, fresh white bread is pulsed in a food processor or grated to create large, irregular shards, not fine powder. These crumbs are then dried in a low-temperature oven to remove moisture without browning, preserving their light, airy quality.

The Flake vs. Crumb Difference

The physical shape and texture of panko flakes are perhaps the most important differentiating factors. While regular breadcrumbs are dense and sand-like, panko is made of large, jagged, splinter-like flakes. This unique shape is the reason for panko's superior performance in many cooking applications.

• Less Oil Absorption: The irregular, airy shape of panko flakes means there is more surface area but less density. When fried, the space between the flakes prevents the coating from becoming a heavy, oily mass. This results in a much lighter and crispier final product that absorbs less grease, making fried foods feel less heavy.
• Superior Crispy Texture: Because panko flakes create a more open, jagged crust, they deliver a satisfyingly crunchy bite that stands up well to sauces and moisture. This makes them ideal for fried foods like tonkatsu or katsu chicken, as well as for crispy toppings on casseroles or baked dishes.

Panko vs. Traditional Breadcrumbs: A Comparison

Feature	Panko	Traditional Breadcrumbs
Source Bread	Crustless white bread, often Japanese milk bread.	Various types of bread, often stale leftovers, including crusts.
Texture	Large, light, airy, and flaky shards.	Fine, dense, and powdery crumbs.
Oil Absorption	Absorbs significantly less oil, resulting in a lighter, less greasy texture.	Absorbs more oil, leading to a denser and sometimes greasier coating.
Crispiness	Exceptionally light and crispy; stays crispier for longer.	Crunchy but can become soggy more easily.
Flavor	Typically unseasoned and neutral, allowing other flavors to shine.	Can be seasoned or unseasoned, carrying more of the bread's original flavor.
Appearance	White, flaky, and uniform in color due to lack of crusts.	Beige to dark brown, often with mixed color from crusts.

Uses and Benefits of Using Panko

• Perfect for Frying: The light, flaky coating is a staple for Japanese dishes like chicken or pork katsu and korokke.
• Excellent Topping: Panko provides a wonderful, crispy texture for baked dishes like macaroni and cheese, casseroles, and gratins.
• Binding Agent: While known for coatings, panko can also act as a binder for dishes like meatballs or meatloaf, though some prefer regular crumbs for this application due to moisture absorption.
• Versatile and Neutral: Since most panko is unseasoned, it is a versatile pantry staple that can be used in both sweet and savory dishes, taking on the flavors of the surrounding ingredients.

Conclusion

In summary, panko is far more than just a Japanese version of breadcrumbs; it is a distinct ingredient made from a specific type of crustless white bread that undergoes a specialized process. This combination of starting material and production method is what yields its signature light, flaky, and crispy texture. By understanding that panko is made of this specialized white bread, home cooks can appreciate its unique benefits and use it to achieve superior crispness in a wide variety of recipes. For those looking to make a lighter, crispier coating for fried or baked foods, panko is the clear choice over traditional breadcrumbs.

For more insight into the differences, see the Food Network's comparison of panko and regular breadcrumbs.

Frequently Asked Questions

What is the primary difference in the bread used for panko?

The primary difference is that panko is made exclusively from crustless white bread, whereas traditional breadcrumbs can be made from various types of bread, often including the crusts.

Why is panko so much crispier than regular breadcrumbs?

Panko is crispier because it is made into larger, jagged flakes rather than dense powder. This flaky shape absorbs less oil during frying, leaving food with a lighter, crispier coating.

Is panko made from Japanese milk bread?

Yes, authentic panko is often made from Japanese milk bread, or Shokupan. This very soft and fluffy white bread is ideal for creating the light, airy flakes needed for panko.

Can I make my own panko at home with regular white bread?

You can make a decent homemade version by trimming the crusts off soft white bread, pulsing it in a food processor, and drying the flakes in a low-temperature oven.

Is panko vegan?

Yes, most traditional panko is vegan, consisting only of flour, yeast, and salt. However, some whole wheat or gluten-free versions may contain other ingredients, so it is best to check the label.

Why does panko come in different varieties, like white and tan?

White panko is made only from the crustless white center of the bread. Tan panko includes the crust, resulting in a slightly different texture and color, though less common.

Can I use panko as a binder instead of regular breadcrumbs?

Yes, panko can be used as a binder in dishes like meatballs or meatloaf, but some prefer regular breadcrumbs due to their higher moisture absorption, which helps keep the mixture moist.