General purpose breadcrumb.
Toasted crisp and golden, ready to use.
Add crunchy texture to your favourite protein, from chicken schnitzel to parma or fish.

Details
Ingredients: Wheat Flour, Salt, Sugar, Yeast.
Storage Instructions: Store in a cool, dry place.
Dimensions: 162 x 270 x 35mm
Usage Instructions: CRUMBING BASICS ??Coat chicken, prawns, calamari and other types of seafood, meat or vegetables with seasoned flour. ??Dip into beaten egg and roll in bread crumbs. ??Once crumbed ingredients can be deep or shallow fried or baked in the oven with a little oil. ??Turn ingredients until golden on both sides if using shallow frying or oven method. TIP ??To crumb smooth, dry ingredients such as mushrooms, dip in milk before coating with seasoned flour, beaten egg and bread crumbs. VARIATIONS For additional flavour: ??Mix bread crumbs with shredded coconut, almond meal (ground almonds), or finely chopped or ground macadamias or cashews . ??Add crushed garlic to beaten egg. ??Combine finely chopped parsley, sage or rosemary with bread crumbs. Classic Rissole Recipe 500g beef mince 1 large brown onion, grated 2 garlic cloves, crushed 1/2 teaspoon Spencers dried mixed herbs 1 egg, lightly beaten 1/2 cup anchor breadcrumbs 1 tablespoon olive oil Combine mince, onion, garlic, mixed herbs, egg and breadcrumbs in a large bowl. Season with salt and pepper. Using clean hands, shape mixture into eight 2cm-thick rissoles. Heat oil in a frying pan over medium-high heat. Add rissoles. Cook patties, turning once, until browned on both sides and no longer pink inside (cut to test). Remove when cooked. Serve rissoles with peas, carrot, potatoes and gravy or inside a lightly toasted bun with salad, cheese and sauce.
Size: 750g