Leimer - Semmelbrösel

Leimer - Breadcrumbs "Semmelbroesel"
Only freshly baked white bread is processed into crumbs for our breadcrumbs. We use nothing more than wheat flour type 550 from regional mills, yeast, salt and water from the Bavarian mountains.

Breadcrumbs are particularly good:
For breading meat and fish, vegetables and mushrooms in the "three-plate system", ideal for Wiener Schnitzel
For the production of soup inserts, such as quark dumplings and liver spaetzle.
For desserts such as plum and apricot dumplings, for sprinkling cake tins
For quick and crispy cake bases without baking
For nutritious porridge for children and seniors