Breadcrumbs

• Used as a crispy coating for fried foods like chicken, fish, and vegetables, creating a golden-brown, crunchy exterior.- Added to meatloaf, meatballs, and veggie burgers as a binder, helping to hold the ingredients together and retain moisture.- Sprinkled on top of casseroles, gratins, and pasta dishes to create a textural contrast and add a crunchy topping when baked.- Mixed with butter and herbs to create a flavorful stuffing for poultry, vegetables, or seafood.- Used as a thickening agent in soups and sauces, adding body and a subtle flavor.- Employed as a filler ingredient in certain dessert recipes, often in crumbles or pie crusts.

• Good source of carbohydrates for energy
• Provides dietary fiber, aiding digestion
• Can be fortified with vitamins and minerals like iron and calcium
• Adds texture and volume to dishes, potentially increasing satiety
• May contribute to a balanced diet when used in moderation
• Lower in fat than some other coating options when baked, not fried

Breadcrumbs should be stored in an airtight container in a cool, dry place, away from direct sunlight and moisture. This helps prevent them from becoming stale or moldy. Properly stored breadcrumbs can last for several months at room temperature. For extended storage, breadcrumbs can be frozen in a freezer-safe bag or container for up to a year. Ensure they are completely dry before freezing to prevent clumping. To use frozen breadcrumbs, simply thaw them at room temperature or use them directly from frozen in your recipe.