Paniermehl

Paniermehl, commonly translated as breadcrumbs, is a staple in German-speaking cuisines used for binding, thickening, and coating foods. It is typically produced from stale white or whole-grain bread, with crusts removed or included, dried, and ground to a fine or coarse texture.

In Germany Paniermehl refers to bread crumbs and is often sold in feine (fine) and grobe (coarse) grades. In Austria the term Semmelbrösel is widely used for plain breadcrumbs, and both terms may be encountered in recipes. Some products are pre-toasted or seasoned with salt, herbs, or onion powder.

Preparation and variants: Home preparation involves drying stale bread and grinding it to the desired granularity. Commercial Paniermehl may be produced from a variety of breads and might be labeled gluten-containing or gluten-free, depending on the source. Fresh, non-dried breadcrumbs can also be used in some recipes but lack the shelf stability of dried Paniermehl.

Culinary uses: Paniermehl is used as a coating for fried or baked items such as schnitzel, cutlets, fish, and vegetables, providing structure and texture. It also serves as a binding agent in meatballs, dumplings, and stuffings, and can be used to thicken sauces or soups in some regional dishes.

Storage and nutrition: Store in a cool, dry place in an airtight container. When kept sealed and dry, Paniermehl has a long shelf life; moisture can lead to spoilage or mold. Nutrition varies by bread type, but breadcrumbs are typically primarily carbohydrates with small amounts of protein and fat depending on the source.