Cracker crumbs

Cracker crumbs are small fragments or powder resulting from crushing crackers. This ingredient is widely used in cooking to provide a crunchy texture and mild flavor to various recipes, from breading to bases for savory pies or fillings.

The origin of crackers dates back to varieties of dry, thin biscuits traditionally made in Europe, especially in countries like England and France, where they are consumed as an accompaniment to cheeses, soups, and salads. Today, crackers are produced worldwide, and their crumbs are a practical resource in gastronomy.

Properties: Cracker crumbs provide a crispy texture without adding a sweet flavor, making them ideal for savory recipes. They are usually made from wheat flour, salt, and fats, providing carbohydrates and a small amount of sodium. They are an excellent alternative for breading meats, vegetables, or preparing crunchy layers in baked dishes.

Synonyms in Spanish in Latin America: migas de galleta salada, polvo de galleta salada, galleta triturada, or simply "cracker molido".