MEASURE (FOR 1 SERVINGS)
Bun, Hamburger, WGR, #1228
Save leftover whole grain bread slices, rolls, etc. Slice bread pieces into halves or quarters.
Toast in a low temperature oven (200 degrees F) until slightly golden brown and firm. Cool before preparing crumbs.
Break bread into pieces and place in food processor or appropriate grinder. Process bread until desired crumb size is obtained
Store in air-tight container (bulk form) in freezer until needed. Use crumbs as desired in recipes. This recipe makes 14 oz. eq. whole grains.
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.
Hamburger buns sliced in half on a sheet pan. (This amount will make about 9 quarts of breadcrumbs).
Toasted hamburger buns.
Breadcrumbs in a storage container.
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