What it does
The crumb provides the crisp surface, the colour and the bite. Crumb size, shape and density decide all three. A large, open, flake shaped crumb absorbs less oil and stays crisp longer because its structure holds air and sheds moisture; a fine, dense crumb gives a smoother surface and a softer bite. Crumb also governs pickup, meaning the weight of coating the product carries, which is a direct yield number.
Where it works
Coated and breaded meat, poultry, seafood and vegetable products, in both fried and oven prepared formats.
Where it does not
Crumb cannot fix adhesion. If the coating is leaving the product, the failure is almost always in the layer beneath it or in the moisture moving outward from the core, and changing crumb only changes what falls off. Crumb also carries a gluten declaration unless specifically formulated otherwise.
What it interacts with
The pre dust and batter beneath it, which hold it on. The frying or baking step, which sets its colour and crispness. Freezing and reheating, which are where crispness is usually lost.
