Whole Wheat Bread Crumbs (WGR)

Meal Component Contribution:
14 oz. eq. whole grains
Number of Portions: 1 Size of Portion: 1 quart
Recipe HACCP Process: #2 - Same day service

Whole Grains

INGREDIENT	MEASURE (FOR 1 SERVINGS)
Bun, Hamburger, WGR, #1228	7 buns

DIRECTIONS

1.	Save leftover whole grain bread slices, rolls, etc. Cut the bread pieces into halves or quarters to speed the toasting in the oven.
2.	Place the bread in a single layer on a sheet pan. Toast the bread in a low temperature oven (200 degrees F) until slightly golden brown and firm. Cool the bread before preparing crumbs.
3.	Break the bread into pieces and place it in a food processor or appropriate grinder. Process the bread until the desired crumb size is obtained.
4.	Store the crumbs in an air-tight container (bulk form) in the freezer until needed. Use the crumbs as desired in recipes. This recipe makes 14 oz. eq. whole grains.

Production Notes

If available, 28 bread loaf heels may be used instead of hamburger buns to make 1 quart of bread crumbs.

Refer to USDA FNS Food Buying Guide for School Meal Programs for quantities to purchase if recipe is altered.
If changes are made in ingredients, check crediting information and re-calculate the nutrition analysis.

Nutrients Per Serving

Calories

1050

Carbohydrates

203.00 g

Dietary Fiber

21.00 g

Protein

35.00 g

Sodium

1960.00 mg

Total Fat

14.00 g

Sat. Fat

0.00 g

Trans Fat