Panko Flakes Style Japonais Sachet 1 kg (Carton 10 pièces) — Pavone

Panko Flakes Japanese Style — 1 kg bag, case of 10 (10 kg)

Panko Flakes by Pavone (Garuti S.r.l.) is a Japanese-style bread crumb in light, airy flakes weighing 1 kg per bag, with 10 bags per case (total 10 kg). Distinguished from traditional European breadcrumbs by its larger flake structure and lower oil absorption, panko delivers a crisp, golden crust that stays crunchy long after cooking. The product is produced in China and packaged in Italy by Garuti, the historic Lazio-based spices and bakery ingredients specialist active since 1955 with ISO 9001 certified facilities in Ladispoli (Rome province).

What is Panko

Panko (パン粉) is a Japanese-style bread crumb developed in the 1940s using electrode baking, a process that cooks the dough between metal plates without forming a crust. The crust-less bread is mechanically cut into long, irregular flakes and dried at low temperature without toasting, preserving the white colour. The result is a porous, airy crumb structure that absorbs up to 30% less oil than European breadcrumbs, producing crispier and lighter results in frying. The name combines pan (bread, from the Portuguese introduced by Jesuit missionaries in the 16th century) with ko (粉, flour or powder).

The producer — Pavone Garuti

Garuti S.r.l. — founded as a family business in 1955 by Marino Garuti as a spices and herbs trader — is today one of the leading Italian packagers and distributors of bakery ingredients, dried fruit, salts, leavening agents and ethnic specialties. The company industrialized in the 1980s and built its current ISO 9001 facility in Ladispoli (Rome, Lazio). The Pavone brand covers both private label and house-brand bakery and food service products. Panko Flakes 1 kg is imported in bulk from China and packed under controlled conditions in Italy.

Panko vs traditional breadcrumb

Traditional European breadcrumb (pangrattato) is stale bread ground into a fine powder: dense, opaque, with rapid moisture absorption that softens the crust within minutes. Panko keeps its airy flake structure: it adheres to the food without compacting, traps less oil, and stays crunchy throughout service. The visual result is also distinctive: a tall, almost spiky golden crust rather than a flat, dense breading.

Professional uses

1) Tonkatsu: classic Japanese pork cutlet, dip in flour-egg-panko and deep-fry at 170-180 C for 4 minutes per side. 2) Ebi fry: large prawns butterflied, panko-coated and fried until golden. 3) Korokke: Japanese potato croquettes, sealed with panko before frying. 4) Katsu sando: chicken or pork katsu sandwich with shokupan bread and tonkatsu sauce. 5) Gratin and oven-baked dishes: top fish, gratin or pasta with panko for an extra-crunchy oven finish.

Common mistakes to avoid

Do not over-press the panko into the food: light contact preserves the airy texture. Do not skip the egg layer: panko adheres only with proper standard breading (flour-egg-panko). Frying temperature must be 170-180 C: lower temperatures will make the breading absorb oil and lose crunchiness. Do not store the open bag in the open air: moisture absorption causes the flakes to soften.

Storage and shelf life

Store in a cool, dry place at less than 20 C, away from heat sources and direct light. Shelf life typically 12 months from packaging when sealed. Once opened, reseal the bag tightly or transfer to an airtight container and use within 30 days for best crispness.

Distribution and Logistics across Switzerland

LAPA delivers dry bakery ingredients throughout Switzerland: Zurich, Geneva, Basel, Bern, Lausanne, Lugano, Lucerne, Winterthur, St. Gallen, Biel, Sion, Fribourg and across the Italian-speaking Ticino region. For Cantons outside our direct fleet coverage we rely on Swiss Post, Planzer, Galliker and Camion Transport for B2B and B2C deliveries to Japanese and Asian restaurants, fusion bistros, ho.re.ca operators, fish restaurants, gourmet take-aways, hotels and Italian gastronomies.

Who it is for

Japanese restaurants and sushi-katsu bars, fusion bistros, gourmet take-aways and fish restaurants, hotel kitchens and catering operators looking for an authentic Japanese-style breadcrumb. The 1 kg bag suits standard service volumes; the case of 10 (10 kg) is ideal for high-throughput frying operations like festival catering and quick-service venues.