The Upper Crust Advantage:

AUTHENTIC JAPANESE

PANKO

& Premium  BREAD CRUMBS

Golden panko-crusted coconut shrimp made with Upper Crust panko

AVAILABLE IN:

Authentic Japanese-Style Panko

Traditional Panko

All Natural

Specialty Blends

All Upper Crust Panko Bread Crumbs are Zero Trans Fat, Kosher, and Halal (use icons from Egg-Free Pre-Dip sell sheet under text)

  • Available in Extra Large, Large, Medium, and Fine Grind

CULINARY

SOLUTIONS

Premium Panko breading baked onto salmon fillet, demonstrating superior crispness and texture retention for Non-Fried Commercial Recipes

Salmon with Crispy Panko,

Horseradish and Dill

Mix Upper Crust Enterprises Authentic Japanese Panko with 2 Tbsp of chopped dill, 1 Tbsp prepared horseradish, salt and pepper, the juice of ½ a lemon and about ¼ cup of olive oil [this may vary depending on how much juice is in the lemon]. Mix with your hands until the mixture will hold together like a snowball.  Season the salmon filets then top with the mixture and bake at 350 degrees until almost done, then broil for the last 2 minutes to brown the Panko mixture. Serve with your favorite accompaniments to salmon.

Authentic Japanese Panko crusted on Stuffed Portobello Mushrooms, a premium Vegetarian Menu Item for Restaurant Supply

Portobello Parmesan

Mix 2 cups Upper Crust Enterprises Authentic Japanese Panko with ½ cup parmesan,1 Tbsp chopped parsley,1 Tbsp chopped thyme, 1 Tbsp garlic puree, salt and pepper, ¼ cup of olive oil to a bowl and mix until well combined and set aside. Pre bake the stemmed portobellos gill side down at 375 degrees for 10-12 minutes to reduce the moisture level.  Coat the bottom of a baking dish with marinara sauce, then add the portobellos, add layers of parmesan, marinara and mozzarella. Top each mushroom with a generous amount of the Panko mixture. Bake at 400 degrees for about ten minutes or until done. Broil for the last 2 minutes to brown the crust.

Recipe image showing Large Flake Panko used as a High-Quality Binder Ingredient in meatloaf for Food Manufacturing

Japanese Meatloaf

Mix 3 cups Upper Crust Enterprises Authentic Japanese Panko with 1lb Ground beef, 1lb ground pork, ¼ cup diced onion, ¼ cup diced celery, 1 Tbsp minced garlic, 1 Tbsp minced ginger, 1 Tbsp soy sauce, 1 Tbsp Mirin, 1 Tbsp worcestershire sauce, salt and pepper.  Blend well with your hands until all ingredients are incorporated. Add the mixture to a loaf pan and top with 3 strips of bacon, bake at 350 degrees until done. Serve with a 50/50 mixture of sambal and ketchup and garnish with scallion.

MULTIPLE

GRIND SIZES

ENDLESS USES

  • Extra Coarse Panko grind size for Food Manufacturing applications requiring bold, deep-fry texture and exceptional coating coverage.

    Extra Large

    Extra large panko is popular in American-style restaurants on onion rings, vegetables, and poultry. Great size when you are looking for a big plate presentation “wow factor”. Non-GMO, Trans Fat Free and also available in All Natural.

  • Image illustrating the coarseness of our Large Grind Panko, offering superior texture compared to standard breadcrumbs for B2B buyers

    Large

    Large size panko is our most popular Panko grind size. It is the most universal size and used by all types of restaurants. Non-GMO, Trans Fat Free, vegan, kosher and Halal certified.

  • Medium Flake Panko, offering a versatile grind size suitable for both frying and baked commercial menu items

    Medium

    Medium Panko is used for crab cakes, as a mix in for meatballs, as stuffing filler in Ravioli, or as a final coating when a more delicate look is required. Non-GMO, Trans Fat Free and also available in All Natural.

  • Fine Flake Panko used as a binder or filler ingredient for Commercial Meatballs or Stuffed Appetizers needing smooth texture

    Fine

    Fine Panko is used to replace standard American or Italian style breadcrumbs—the difference is Upper Crust Enterprises fine grind Authentic Japanese Panko will deliver a better crispy texture and will not clump. It is also great as a mix in for sausages, meatloaf, or as a coating for small delicate products like thin cut onion rings or croquettes. Non-GMO, Trans Fat Free and also available in All Natural.

Coconut Shrimp demonstrating superior Crispness and Golden Texture, the result of using high-quality Wholesale Panko supply

No preservatives

no additives

GMO free

Trans-Fat free

All Natural Panko is made with unbleached, un-enriched wheat flour, Organic evaporated cane sugar, yeast and sea salt. It contains no preservatives, no chemical additives, is non-GMO, Trans Fat free and good for vegetarian or vegan recipes.

Same great authentic Panko you would expect, but in an All Natural formula. Available in three grind sizes – Extra Large, Medium, and Fine.