Japanese Panko/Breadcrumbs Processing Machinery/Production Line Quality Choice

Specifications

Bread crumbs or breadcrumbs 

Bread crumbs or breadcrumbs  (regional variants: breading, crispies) are small particles of dry bread, used for breading or crumbing foods, topping casseroles, stuffing poultry,thickening stews, adding inexpensive bulk tomeatloaves and similar foods, and making a crisp and crunchy coating for fried foods, especially breaded cutlets like tonkatsu and schnitzel. The Japanese variety of bread crumbs is called panko.

Japanese Panko/Bread Crumbs are produced  mainly through a  electrode oven  and are made from dry breads which have been baked or toasted to remove most remaining moisture, and may even 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.

Qidong  fermented bread crumbs processing line  adopts advanced electrode baking technology to process Japanese crumb with high capacity and low consumption. also makes crumbs look like prickling shape and tastes more loosen. Coated with Japanese crumb, fried food would be warmly welcomed by all clients with golden shining skin and without brown color.

Main features enclosed to Qidong  fermented bread crumbs processing line   :

1. Double-sided color steel PU board designated for refrigeration storage

2. Temperature-controlled cabinet (controlled by microcomputer) from Italian top brand

3.Fluidized vibration  dryer ensures the pellets be dried finely and fastly 

4. High automation makes delicate finished products 

Complete Production Project  Main Equipment List:
1 Dough Maker         2 Dough Rounder          3 Box Cart        4 Electrode Baking Oven         5 Cooling Frame 

6 Pulverizer                7 Belt Conveyor            8 Vibrating Sizer                        9 Dryer