Fine Breadcrumbs

Fine breadcrumbs are dried, ground, and calibrated bread. Devoid of moisture, they act as a formidable thermal and lipid sponge. Used in standard breading (flour, egg, breadcrumbs), they form a hermetic crust that protects the delicacy of a meat or fish during high-temperature frying (180°C). Frying dehydrates the breadcrumbs and caramelizes their complex sugars, creating a crispy shield that allows the food inside to steam-cook in its own juices.