What’s new from Upper Crust Enterprises, Inc.

Japanese Bread Crumbs

Upper Crust Enterprises, a Japanese Panko bread crumb manufacturer, has mastered the art and science of Japanese bread crumb making. We begin with a proprietary blend of high protein flour, yeast, salt and sugar mixed to exacting specifications to create dough with the right texture and strength. Once it has been kneaded and allowed to
Read more
No Comments

Panko The Completely Customized Breadcrumb

If you have a recipe that calls for special herbs and spices to make a mouthwatering breading, try it with Panko bread crumbs and see the positive reaction from your customers. Or if you have several restaurant locations, Upper Crust Enterprise’s Signature Blends can be your perfect partner by blending your spice flavor with our
Read more
No Comments

The Inside Scoop On Panko Breadcrumbs

No Comments

Don’t Miss the Boat

We wanted to share with you a great article from Seafood Source about how Chef Gordon Ramsay is opening a Fish & Chip restaurant in Las Vegas later this year, and how news of it has sparked global interest in this traditional British dish. The opening of Chef Ramsay’s new restaurant has the potential to
Read more
No Comments

Chef-driven Fast Casuals on The Rise.

In 2015 there was a significant increase of notable chefs moving towards fast-casual dining operations. The increase was so strong that the NRA in conjunction with the American Culinary Federation has listed this at No. 2 in their “What’s Hot” forecast for 2016. If you are considering moving your menu in this direction and want
Read more
No Comments

Panko. Keeping it Real for over 35 Years.

Front and center of the 2016 food trends is the increasing demand for “real food”, food free of additives, antibiotics and artificial components. The demand for real food has been evolving over the past few years and more than ever before, consumers are demanding quality food, prepared with quality ingredients. At Upper Crust Enterprises we’ve
Read more
No Comments

2016 Food Trends… Go Veg or Go Home

According to Andrew Freeman, “Vegetables are the hero this year.” This is a great article and we hope you visit Nations Restaurant News to see what else is picked for the Hot Food Trends of 2016. If you are planning on creating a more vegetable-based applications for your menu, we invite you to see and
Read more
No Comments

Panko for Dessert? Yes!

If you are using Panko just for frying your menu is missing out. Panko is great in baking, sauteing, as a mix-in ingredient, appetizers, side dishes and yes, even panko for dessert! Panko For dessert, an easy sweet topping: Add melted butter to Authentic Panko until moist; Saute or oven bake until the Panko turns golden brown;
Read more
No Comments

Small Changes Provide Big Results.

NRN has published a blog article about food quality “Food matters, and McDonald’s just proved it”. The article in interesting as it explains how customers do notice a difference with the smallest of changes and how small improvements in quality will deliver big results in sales. Using McDonalds as their example it outlines some small
Read more
No Comments

Panko – The Electric Bread Crumb

What sets Panko apart from the usual bread crumb – The Processing! Panko is made from bread baked by electrical current.  This unique method was developed during World War II when Japan was fighting Russia out of a necessity to cook bread without heated ovens. The result was the ingenious idea of using electric current
Read more
3 Comments