The breadcrumbs in food processing can be categorized as dry and wet. The dry crumbs are mainly used in Europe and America, and wet crumbs are used more in Asian countries.

Each kind of breadcrumb applying on product surface has its own unique taste and texture.

Applying for panko crumbs and fresh bread crumbs require special equipment structure.

The storage of dry crumbs is basically the same as starch, and it need to keep dry to avoid moisture and caking. The wet crumbs need to be stored at a low temperature 0~6℃.