Extruded Bread crumbs are made by directly extruding and pulverizing flour or other ingredients and producing small crumbs or flakes similar to traditional breadcrumbs. They are characterized by a hard and brittle texture, a chewy mouthfeel, and an uneven appearance. The flavor and taste of extruded breadcrumbs are typically not as good as Panko breadcrumbs, which are made using a fermentation process that results in a lighter and crispier texture. The oil absorption rate of extruded breadcrumbs is slightly higher than that of fermented breadcrumbs, like Panko. But the production cost is low, the equipment investment is small, and the production process is relatively simple. They are widely used in the food processing industry as a coating on meat steaks, chicken, and other foods to give them a crispy texture after frying. They can also be used as a filler or a binder in various meat products and seafood. Extruded breadcrumbs are an affordable and easy-to-use alternative to traditional breadcrumbs and Panko.

Panko, also known as Japanese bread crumbs, is a traditional bread-making method that speeds up the bread-making process. It is made by making bread into bricks and then air-curing, crushing, and drying it before use. Panko breadcrumbs are made from high-gluten flour, resulting in a texture that is lighter, airier, and more delicate than traditional breadcrumbs.
Panko breadcrumbs are fermented bread crumbs, they have a distinct bread-like flavor, a good taste after frying, good color, and low oil absorption. Panko bread crumbs are flakier and have a different texture than regular bread crumbs therefore, fried food coated in panko will have a crispier texture than those coated in regular bread crumbs. They are also evenly coated and less likely to fall off during frying and can be colored to match different food ingredients. They are perfect for deep-frying or tempura. Due to their texture, They are also popular in Japanese cuisine.