kruimels

Kruimels are small fragments of bread, cake, or other baked goods that remain after breaking, crumbling, or drying. In Dutch, kruimel is crumb; kruimels is the plural. The term is used both for loose crumbs that accumulate in a loaf or on a plate and for ground dried bread prepared for culinary use.

Types and forms include plain bread crumbs, known in Dutch as paneermeel, produced by drying and grinding bread. They can be sold coarse or fine, plain or seasoned. Paneermeel is widely used in cooking as a coating, filler, or binding agent.

Culinary uses include coating for fried foods such as croquettes and bitterballen, as a topping for casseroles and gratins, and as a binding agent or filler in meatballs and vegetable burgers. Crumble toppings are also used in desserts and pastries.

Production and properties: crumb size and texture depend on the bread type, milling, and moisture. Dried breadcrumbs are milled to the desired fineness; finer crumbs absorb liquids more readily, while coarser crumbs provide crunch.

Storage and shelf life: store crumbs in an airtight container in a cool, dry place; they can become stale or lose aroma over time. Dried breadcrumbs can be frozen for longer storage.

Nutrition and health: crumb composition is mainly carbohydrates with some protein and fat depending on the bread. Whole-grain crumbs provide more fiber. Breadcrumbs may contain gluten and, if seasoned, salt and additives.