Crunchy and Crispy are two different textures, often considered to be the same, however, there are subtle, yet very distinctive differences between crispy and crunchy; not only in their texture, but also in how the brain perceives these differences. Understanding these subtle differences can be the “Wow” factor needed to take menu items from ordinary to extra-ordinary, increasing both sales and customer satisfaction.
Evaluation of Crispy and Crunch Textures
Achieving the perfect texture balance is vital to the success of any dish. The Eastern Regional Research Center, Agricultural Research Service, US Department of Agriculture, Wyndmoor, PA published a study on the topic of the textural differences between crispy and crunchy; Critical Evaluation of Crispy and Crunchy Textures: A Review. The review is packed with in-depth information on identifying the subtle texture differences and the consumers perceptions between Crispy and Crunchy textures.
The textural attributes difference between crispy and crunchy are:
Crisp Definition: A dry rigid food which, when bitten with the incisors, fractures quickly, easily, and totally while emitting a relatively loud, high-pitched sound.
Crunch Definition: A dense-textured food which, when chewed with the molars, undergoes a series of fractures while emitting relatively loud, low-pitched sounds.
A great example of crispy is: Lettuce with a light crispy texture. Crunchy is dense, which is great for hard texture items like corn nuggets. Using their research and understanding the subtle differences between the two textures will help you determine the best-fried coatings to achieve the perfect balance of crispy or crunchy textures.
Achieving a Perfect In-Balance Texture with Fried Foods
This research as it relates to fried foods leads us to understand if the texture is too crunchy it gives the perception of being over-breaded or over-cooked. This is especially noticeable with soft textured proteins; cheese, fish, seafood, chicken and vegetables such as onion rings, zucchini and peppers. When the outer coating of fried food is too hard or crunchy, it creates an out-of-balance texture with the soft interior.
The study emphasizes the importance of noticing the subtle differences in coating textures to avoid a texture imbalance. Restaurant patrons have an expectation of which products should be crispy vs crunchy, when they are not right it does affect their perception of quality.
The Food Lab Results – For Crispy Texture use Authentic Panko
The key to achieving a perfect texture balance, while maintaining the foods integrity, is choosing the right coating for fried foods.
The Food Lab did a comparison on crispiness using the most popular coatings; Seasoned Flour, Standard breadcrumbs and Panko. Their evaluation showed Panko scored the highest in crispy texture. Panko is a great solution for keeping your coating texture “Crispy”, in-balance and on-point.
However, not all Panko is the same. Just like Crispy and Crunchy, there is a difference between Standard Panko (hard & crunchy) and Authentic Panko (light & crispy). Knowing the differences will help maximize the flavor experience of fried foods, creating the perfect alignment of taste and texture.
Authentic Panko Compared to Standard Panko
Many food professionals don’t realize there is a significant difference between standard foodservice Panko and Authentic Panko.
An Authentic Panko can easily be identified by its shape and texture. Standard Panko will have a hard round dense crumb vs Authentic Panko which has a delicate and light texture & flaky sliver shaped crumb. The shape of the crumb is important, the flaky sliver shape provide more highlights and makes the coated item look bigger, without an overly breaded taste.
The light delicate texture of Authentic Panko is due to having more tiny air pockets in each crumb. These little air pockets not only create a light, delicate and crispy crumb, they release the oil after frying, providing a less greasy look & taste as well as allowing fried foods to stay crispy longer.
26% Better Yield with Fewer Fines
Purchased by the pound but used by the volume, an Authentic Panko will go further in your restaurant making coated items look bigger but not taste over breaded. The light, airy texture of Authentic Panko will provide at least a 26% better yield than standard Panko.
Your Source for Authentic Japanese Panko – Upper Crust Enterprises
Upper Crust Enterprises has been making Authentic Panko for over 35 years. Our traditional Authentic Japanese Panko is produced in the USA with USA supplied ingredients. The majority of our Panko is sold to Japanese and Asian restaurants worldwide, however, because of our authentic quality Upper Crust Enterprises Authentic Panko is becoming increasing popular in a wide range of restaurants, from Italian Bistros to American style restaurants.
We guarantee Upper Crust Enterprises Authentic Panko will:
- Taste lighter and crispy.
- Have a delicate crispy texture that stays crispy longer.
- Provide a better yield than standard Panko.
- Deliver a better plate presentation, making coating items look bigger without the “bready” taste.
Restaurant Life is Hard – Your Panko Shouldn’t be.