panko – japanese style
panko – japanese style
Panko breadcrumbs “Japanese style” is a mixed breadcrumbs with pieces of crispy rice, wasabi seeds, toasted white sesame, North Sea seaweed (royal kombu) and red curry spices.
Always deep-fry at up to 160°C to preserve flavour and colour.
Tip: Mix 100 grams of Panko with 80 grams of butter to use as a crispy crust on fish or meat.
Ingredients: panko 37% [WHEAT flour (GLUTEN), salt, dextrose], crispy rice [rice flour], bulgur (WHEAT), sunflower oil, SESAME, spices [MUSTARD, coriander, fenugreek, pepper, chili, cumin, ginger, garlic, cardamom, fennel , turmeric, cloves], garlic powder, wasabi SESAME [SESAME, mirin (rice, sugar, salt), wasabi aroma (maltodextrin, modified starch: E1450, emulsifier: E471, vitamin: E), sugar, colour: E102, E133], onion, seaweed, salt
Allergens:WHEAT (GLUTEN) - SESAME - MUSTARD
Packaging:650 gram
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panko – green herbs
JORDÀ SPECIALSPanko Breadcrumbs "Green Herbs" is a mixed breadcrumbs with green herbs (basil, thyme, fennel, rosemary, bay leaf, marjoram, oregano). Always deep-fry at up to 160°C to preserve flavour and colour. Tip: Mix 100 grams of Panko with 80 grams of butter to use as a crispy crust on fish or meat. -
panko – red curry spices
JORDÀ SPECIALSPanko breadcrumbs "red curry" is a mixed breadcrumbs with red curry spices. Always deep-fry at up to 160°C to preserve flavour and colour. Tip: Mix 100 grams of Panko with 80 grams of butter to use as a crispy crust on fish or meat. -
north sea plankton emulsion
JORDÀ SPECIALSPlankton emulsion is a bound oil (paste) made from microalgae. The plankton emulsion can be used as seasoning in dressings or sauces and vinaigrettes, mixed with raw fish or meat (tartare, carpaccio, sashimi) or you can dilute the emulsion with oil to use as flavour oil in your creations,... -
north sea plankton powder
JORDÀ SPECIALSNorth Sea plankton powder is a dried microalgae powder of the Tetraselmis strain from the Dutch Oosterschelde. It is a pure intense green powder full of flavour from the North Sea that can be used in mousses, croquants, butters and gells. -
acid yoghurt powder
JORDÀ SPECIALSA pure yoghurt powder with a pleasant acidity. It is a powder that can be used to add extra acidity to chocolates, ice creams, ganaches, dried foam, espumas, ... -
vinegar powders
JORDÀ SPECIALSVinegar powders are a development of Maarten for creating a sweet-sour balance in recipes. They are mainly used in recipes where minimal addition of water is required, e.g. in chocolates, mousses, protein foams, ... Vinegar powders are concentrated powders with a pleasant flavour. White wine vinegar powder; white wine vinegar (SULPHITE), maltodextrin Red wine vinegar powder; maltodextrin, red wine vinegar Rice vinegar powder; maltodextrin, rice vinegar Aceto Balsamic vinegar powder; wine vinegar, grape must (SULPHITE), maltodextrin