A typical Japanese culinary product, PANKO is a type of breadcrumb with a particularly flaky and alveolated structure obtained through the productive process of extrusion which, exerting great pressure, sends air through the dough and confers a sense of lightness and a flaky aspect.

Perfect in obtaining lighter fried food while maintaining the same crispiness thanks to its inherent capacity of absorbing less oil; ideal ingredient for salads or baked noodles au gratin.