TEPUNG ROTI KOREA WILMOND 210 GRAM BAHAN BAKING TEPUNG PANIR UNTUK MASAKAN KOREO ASIA MURAH

Wilmond Bread Crumbs [210 g] merupakan tepung roti yang membuat masakan gorengan menjadi lezat dan mudah serta menjadikan masakan lebih crispy, renyah dengan rasa yang mantap. Tepung ini memiliki rasa gurih, nikmat, dan lezat.
Komposisi : Tepung gandum, lemak nabati, ragi, pengembang roti, gula, garam.
Tepung
Terbuat dari bahan asli pilihan dan murni
Diproses secara alami tanpa proses transgenik
Cocok digunakan untuk membuat makanan gorengan menjadi lebih garing, aneka kue dan makanan lainnya agar lebih nikmat dan lezat
Kreasikan masakan agar lebih kreatif dan lezat dengan menggunakan tepung ini
Tepung roti
Membuat masakan gorengan menjadi lezat dan mudah
Menjadikan masakan lebih crispy, renyah dengan rasa yang mantap
Memiliki rasa gurih, nikmat, dan lezat
Berat besih : 210 g
Wilmond Bread Crumbs [210 g] merupakan tepung roti yang membuat masakan gorengan menjadi lezat dan mudah serta menjadikan masakan lebih crispy, renyah dengan rasa yang mantap. Tepung ini memiliki rasa gurih, nikmat, dan lezat.
Bread crumbs or breadcrumbs (regional variants: breading, crispies) are sliced residue of dry bread, used for breading or crumbing foods, topping casseroles, stuffing poultry, thickening stews, adding inexpensive bulk to soups, meatloaves and similar foods, and making a crisp and crunchy covering for fried foods, especially breaded cutlets like tonkatsu and schnitzel. The Japanese variety of bread crumbs is called panko.
Breadcrumbs are made from dry breads which have been baked or toasted to remove most remaining moisture, and may have a sandy or even powdery texture. Bread crumbs are most easily produced by pulverizing slices of bread in a food processor, using a steel blade to make coarse crumbs, or a grating blade to make fine crumbs. A grater or similar tool will also do.
Panko (パン粉) is a variety of flaky bread crumb used in Japanese cuisine as a crunchy coating for fried foods, such as tonkatsu. Panko is made from bread baked by electrical current, which yields a bread without a crust, and then grinding the bread to create fine slivers of crumb.
It has a crisper, airier texture than most types of breading found in Western cuisine and resists absorbing oil or grease when fried,[citation needed] resulting in a lighter coating. Outside Japan, its use is becoming more popular in both Asian and non-Asian dishes. It is often used on seafood and is often available in Asian markets, speciality stores, and, increasingly, in many large supermarkets