Wheat breadcrumbs

Wheat breadcrumbs are made from dried, ground wheat bread. The bread is typically baked, then dried until brittle, and finally processed into crumbs of varying fineness. They are a common byproduct of the baking industry.

Breadcrumbs are primarily used as a coating for fried or baked foods, providing a crisp texture and absorbent base for seasonings. They are also used as a binder and thickener in products like meatballs, burgers, and stuffings. Their versatility makes them a staple in many processed foods, including savoury snacks and ready meals.

Wheat breadcrumbs are a food ingredient, not a food additive, and are not listed on the Register of Food Additive Authorisations. They are a source of carbohydrates and fibre. As with any grain-based food, their nutritional value depends on the processing; wholemeal breadcrumbs would contain more fibre and nutrients than those made from white bread. Government dietary advice recommends that free sugars should not exceed 5% of total dietary energy, and adults should have no more than 6 g of salt a day, advice applicable to the overall diet which may include foods containing breadcrumbs.