What’s new from Upper Crust Enterprises, Inc.
Authentic Japanese Panko. Always Crispy – Never Hard
Monday, 14 May 2018
There are so many descriptive words used to describe Panko, one of our favorites is from Alex Delany, “little, crispy, airy, Japanese miracles”, which is spot on! Characteristics of Authentic Japanese Panko are very simple; light and lacey sliver shaped crumbs, adding a light and crispy texture, without an “overly oily” taste – a pure
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Not your Standard Fish Taco – Tempura Fish Tacos
Tuesday, 17 April 2018
Cinco de Mayo is just around the corner and if you haven’t had time to think about creating a new menu item for your restaurant don’t worry, we’ve got it! Consider changing out the same old Fish Taco recipe and create something unique by using an Authentic Extra Crispy Tempura batter mix as your base
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Creating an Extra Crispy Batter Mix That’s Vegan & Versatile
Tuesday, 20 March 2018
The secret to creating a extra crispy batter mix that’s both versatile and vegan friendly is easy, if you start with an Authentic Tempura batter mix. With so many commercial brands of Tempura Mixes available, how do you know if the brand your using is authentic? That’s easy too, if you know what to look
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Does the Quality in Panko Really Matter – Isn’t All Panko the Same?
Tuesday, 20 February 2018
Panko is not a brand name, it’s a product description of a very distinct type of Japanese breadcrumb. A truly authentic Japanese Panko is made from a short list of high quality ingredients and produced in a very specific way. Because the word Panko is popular, it’s commonly used to describe a wide range of
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Take Advantage of the #1 Trend in 2018 with GMO Free Ingredients
Thursday, 25 January 2018
A prominent trend in the food industry has been a very simple word “Mindfulness”. This simple and straightforward word suggests the mind is fully engaged to what is occurring in the present moment. It’s been so prevalent that Innova Market Insights named “mindfulness” as its #1 trend for 2018. What does that have to do with
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Pros and Cons of Making Your Own Breadcrumb
Monday, 18 December 2017
In the past the customary practice for many restaurants was to make their own breadcrumbs from day-old bread and dinner rolls as a way to minimize waste, save money and also try to create a unique and better crumb for their recipes. Are you one of the many restaurants still making your own breadcrumbs from
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Which Breading is Best for your Restaurant
Wednesday, 01 November 2017
A chef is a master of many cooking techniques; flambéing, poaching, and yes, even frying. That perfect crisp is no accident, and according to The Food Lab, there are several different coatings to choose from to deliver the flavor and texture experience you desire. Knowing the breading varieties available to you and their traits can
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Vegetarian or Vegan, Authentic Panko Makes it Better
Tuesday, 26 September 2017
Toss the breadcrumbs and make room for Upper Crust Enterprises Authentic Japanese Panko! It’s the secret ingredient that’s far too often over looked when preparing vegan and vegetarian foods. As a binder for veggie burgers, a light crispy breading and even a topper for baked fruit, a truly Authentic Panko will enhance flavor, add a
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Upgrade Your Panko – The Difference is Real
Friday, 25 August 2017
We love it when food industry giants, like Bon Appetit, shine the spotlight on Panko! Recently Bon Appetit published an article by Alex Delany, Panko Is the Best Thing to Buy at the Grocery Store. Mr. Delany writes “Panko breadcrumbs are little, crispy, airy, Japanese miracles.” This is one of the best and truly accurate
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The Better Breadcrumb – GMO Free Authentic Japanese Breadcrumbs
Friday, 21 July 2017
For the past several years the food industry has been bustling on the topic of clean and healthier ingredients. The consumers demand for better quality food options are continuing to rise. However, many restaurant operators don’t know what to do to meet these demands and are concerned with making a change that might drive away
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