Wa Panko soy mix

This panko is much healthier for frying. It is appreciated in Japan for its low oil absorption.
Rice flour has an oil absorption rate of around -60% compared to wheat flour.
This panko guarantees a reduction in calories of your food compared to a traditional panko breadcrumbs.
Wa Panko is also 4.3 times richer in dietary fiber and 30% less in sugar than panko bread crumbs. Its content of “okara” soy pulp gives this panko fragrant notes and a fairly mild taste.
This panko provides a unique crisp that does not soften on cooling.

Our perfect pairings : shrimps, langoustines, pork loin, mushrooms, oysters, croquettes, gratin dishes, minced steaks, meatballs…

Ideal panko glue : 1 measure of rice or maizena flour + 1 measure of potato starch + 2 and a half measures of water or 0.5 measure of rice or maizena flour + 1 egg + 1 measure of water