Source: MRS 2020
MRS: 1303 — Grains (1300s)

Whole Wheat Bread Crumbs

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
  •  Whole Grains

INGREDIENT
MEASURE (FOR 1 SERVINGS)
Bun, Hamburger, WGR, #1228
7  bun(s)
DIRECTIONS

1.

Save leftover whole grain bread slices, rolls, etc. Slice bread pieces into halves or quarters.

2.

Toast in a low temperature oven (200 degrees F) until slightly golden brown and firm. Cool before preparing crumbs.

3.

Break bread into pieces and place in food processor or appropriate grinder. Process bread until desired crumb size is obtained

4.

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.

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
980
Carbohydrates
189.00 g
Dietary Fiber
14.00 g
Protein
35.00 g
Sodium
2100.00 mg
Total Fat
14.00 g
Sat. Fat
0.00 g
Trans Fat
0.00 g



Illustrated Steps for Preparation of Whole Wheat Bread Crumbs
1.

Hamburger buns sliced in half on a sheet pan. (This amount will make about 9 quarts of breadcrumbs).

2.

Toasted hamburger buns.

3.

Breadcrumbs in a storage container.