Bread crumbs are hydrocarbons since they come from bread made with wheat.
Homemade bread crumbs are made from crumbled up dry bread. Commercial bread crumbs are manufactured by a number of methods, but not from crumbled loaves of bread. Sometimes it is sometimes it isn't, but the ingredients are always the same as bread.
try cracker crumbs or even corn flakes
Bread crumbs can last for up to 6 months before they go bad if stored in an airtight container in a cool, dry place.
Use it to make french toast for breakfast. Use it to make croutons for a salad. Blend it up to make bread crumbs, used in lots of cooking, meatloaf, etc. Also good to feed your prisoners. Serve with water.
Bread crumbs can stay fresh for about 1 to 2 weeks when stored in an airtight container at room temperature. If kept in the refrigerator, they may last up to a month. For longer storage, bread crumbs can be frozen and will maintain their quality for several months. Always check for signs of spoilage, such as off smells or mold, before use.
Cut whatever leftover bread you are using into chunks. If you wish, you can remove the crusts, which will give you a more consistently textured crumb. (I don't bother myself - kind of hard to remove just the crust from a baguette!) Spread the chunks out on a baking tray and place in a 200°F oven for 30 minutes or until they are thoroughly dried out and turning a bit golden. Remove from the oven and allow to cool completely. Use a food processor to grind the cooled chunks into crumbs (takes about 1 minute on high and you may need to pulse it a bit to get things started). Pour the crumbs into freezer bags, date and freeze until ready to use. You can keep it in the freezer for up to three months.
Why not? Bread crumbs added to recipes is a way to thicken, bulk up, or season many dishes. These reasons would also follow for vegetarian food manufacturing. Cooking is cooking, whether that be in your own kitchen or on a much larger factory scale.
You can make breadcrumbs from any kind of bread, but fine breadcrumbs require white, not wholegrain, bread. It helps if the bread is a little dried out because then it breaks into crumbs more easily. Slice your bread thinly then dry it a little in an oven - but not so long that it goes too hard. Then you can either place it in a paper bag and hit it with a rolling pin to break it up, or use a food processor.
The 'crumb' of bread is the texture it breaks down to when rubbed between the hands after cooking. It is directly related to the hardness of the wheat used and the degree to which the gluten of the dough was developed before cooking.
Meat Loaf, Gravy, and potatoes. -Ok, seriously. Most any gold fish does good on dried up bread crumbs that will do fine.
Carbon, hydrogen and oxygen are the only elements that make up sugars.
the elements that make up a civilization is stop depending on the computer or phone and learn it