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Press Release For Immediate Release Nama Panko Brings Fresh Mainstream Nampa, ID, February 8, 2005: Hydroblend, Inc. of Nampa, Idaho, announces the first domestic production of Nama Panko (fresh Japanese bread crumbs) to the US market. Until now, fresh breadcrumbs have substantially only been available from scratch. The company can produce large quantities of fresh Panko using traditional Japanese methods, affording culinary professionals a premium breading that saves both time and labor.More important are the quality advantages of Nama Panko. "Performance is the difference," states Charles Heaton, a Chicago based research chef who has worked with the product. "Nama Panko produces a dramatic, spiky texture with a crisper bite than traditional dry crumbs. It is durable without seeming bready, and adheres well to the substrate." Nama Panko is perfectly suited for delicately flavored foods, such as fish and seafood, poultry, cheeses and croquettes where a lighter fry is warranted. "The fresh Panko crumb size is the key to its success," states Hydroblend President, Mike Guthrie. It creates a larger, more dramatic visual presence on the plate." Nama Panko is available in two pack sizes: six 2 kilogram bags per box for restaurant use and 13 kilogram bulk packs.
Founded in 1994, Hydroblend, Inc. is a leading manufacturer of batters and breadings to the food industry. Their corporate facility in Nampa, Idaho, is home to corporate management, administration, technical services, quality management, manufacturing plants and a world class research and development laboratory. Additionally, the company has a 40,000 square foot facility with warehouse storage, blending operations and a quality assurance/control laboratory in Limestone, Maine. |
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Copyright 2008 Hydroblend, Inc. |
