Loyal Food Machinery
Industrial Breadcrumb & Panko Production Lines
Define the crunch. Whether you need Granular Crumbs for Nuggets or needle-shaped Panko for Tempura, we offer both Extrusion and Electrode Curing technologies.
150 – 1000 kg/h
Capacity Range
Extrusion / Electrode
Process Options
Zero Crust Waste
High Efficiency
Technology Education
The Crunch Factor: Choosing Your Process
Not all breadcrumbs are created equal. The choice between Extrusion and Electrode Curing defines your product’s texture, oil absorption, and market positioning.
VS
Extrusion Process
Best for: Mass Market / Nuggets
- Structure Dense & Granular
- Texture Crunchy / Hard
- Production Cost Low (Zero Crust Waste)
- Application Chicken Nuggets, Burger Patties
Electrode Process
Best for: Premium / Tempura
- Structure Airy & Needle-Shape
- Texture Light / Flaky / Crispy
- Production Cost High (Premium Quality)
- Application Tempura Shrimp, Tonkatsu
Select Your Production Technology
From mass-market nugget coatings to premium tempura flakes. Choose the processing method that matches your target product quality and budget.
Direct Expansion Tech
Extruded Breadcrumb Line
The modern, cost-effective solution. Uses a Twin-Screw Extruder to puff flour directly into crumbs. No fermentation, no crust waste, and easy color customization.
- Shape: Granular, Star, Flake
- Advantage: Zero Waste, High Efficiency
- Application: Chicken Nuggets, Fish Fingers, Onion Rings
Fermentation Tech
Electrode Curing Panko Line
The traditional method for premium Japanese Panko. Uses electrode (ohmic) heating to bake crustless bread, creating the signature needle-shaped, airy texture.
- Shape: Long Needle (Acicular)
- Advantage: Premium Texture, Low Oil Absorption
- Application: Tempura Shrimp, Tonkatsu, High-end Seafood
From Flour to Coating
Understand the critical difference between the two technologies. Path A offers speed and efficiency, while Path B delivers traditional premium texture.
Raw Material
Mixing
Wheat flour, water, and additives are blended in a high-speed mixer.
Note: Electrode lines require yeast for fermentation; Extruded lines do not.
Path A: Extrusion
Twin-Screw Extrusion
The dough is cooked, sheared, and expanded instantly under high pressure. The texture is formed inside the barrel without baking loaves.
Direct Expansion
Path B: Electrode
Ohmic Baking
Electric current passes through fermented dough, cooking it from the inside out. This creates “Crustless Bread” essential for white Panko.
Zero Crust
Shaping
Pulverizing / Grinding
Path A: Extruded pellets are cut and ground.
Path B: Baked bread loaves are cooled and pulverized by specialized needles to create the “Snowflake” shape.
Dehydration
Vibrant Fluid Drying
Crumbs are dried to low moisture content (usually < 10%) to ensure crispiness and shelf life. Uses Fluid Bed or Belt Dryers.
Moisture Removal
Grading
Sifting & Packing
Vibrating sifters separate crumbs by mesh size (e.g., 2mm, 4mm, 6mm). Fine powder is collected for batter mix; optimal crumbs are packed.
Size ControlTechnical Specifications
Compare our two core technologies. Series A is optimized for high-volume granular crumb, while Series B is specialized for premium Panko.
Series A: Extruded Breadcrumb Line (Twin-Screw)
| Model | Output (kg/hr) |
Main Motor (kW) |
Total Power (kW) |
Line Dimensions (L x W x H) |
Product Type |
|---|---|---|---|---|---|
| LY-65 | 120 – 150 kg/h | 22 kW | ~70 kW | 18 x 1.5 x 2.2m | Granular / Flake |
| LY-70 | 200 – 250 kg/h | 30 kW | ~95 kW | 22 x 1.5 x 2.2m | Granular / Flake |
| LY-85 | 400 – 500 kg/h | 75 kW | ~140 kW | 28 x 2.0 x 3.0m | Granular / Flake |
Series B: Electrode Panko Line (Ohmic Baking)
| Model | Capacity (kg/hr) |
Electrode Groups (Baking Zones) |
Bread Width (mm) |
Total Power (kW) |
Product Type |
|---|---|---|---|---|---|
| LY-PK300 | 200 – 300 kg/h | 6 Groups | 350 mm | ~120 kW | Needle Panko |
| LY-PK500 | 400 – 500 kg/h | 10 Groups | 500 mm | ~180 kW | Needle Panko |
| LY-PK800 | 600 – 800 kg/h | 14 Groups | 600 mm | ~240 kW | Needle Panko |
Core Crumb Technologies
Texture Engineering
From high-pressure expansion to electric field baking. Our proprietary technologies control the density, shape, and oil absorption of every crumb.
Twin-Screw Shear
For Extruded Line. Our screws generate intense pressure and shear force, gelatinizing the starch instantly. This creates a porous structure without fermentation, saving hours of processing time.
Waste Rate
0% (No Crust)
Energy
High Efficiency
Electrode Baking
For Panko Line. Current passes directly through the dough (Ohmic heating), generating internal heat. This cooks the bread evenly without forming a brown crust, ensuring pure white panko.
Heat Source
Electric Field
Color
Pure White
Vertical Pulverizing
Traditional grinders crush the bread into powder. Our Vertical Pulverizer uses centrifugal force to gently “tear” the bread, preserving the long needle shape essential for premium tempura.
Shape Control
Needle/Acicular
Fines (Dust)
Minimized
Precision Particle Grading
Consistency is key for industrial frying lines. Our multi-deck Vibrating Sifters separate crumbs into precise mesh sizes (e.g., 4mm for top coating, <1mm for batter mix). We ensure uniform coverage on every nugget or shrimp.
Request Particle Size Analysis →
Texture & Application Gallery
From the airy crispness of Japanese Panko to the dense crunch of American crumbs. See the variety our lines can produce.
Electrode Process
Premium Series
White Needle Panko
Shape: Acicular
Color: Pure White
Mesh: 4mm – 6mm
Extrusion Process
Mass Market
Golden Granular Crumb
Shape: Granular
Color: Golden Yellow
Mesh: 2mm – 4mm
Extrusion Process
Customized
Colored / Spicy Crumb
Feature: Colored
Flavor: Paprika/Chili
Mesh: 2mm – 3mm
Application
Use Case: Panko
Fried Tempura Shrimp
Effect: Standing Needles
Oil Absorption: Low
Crispiness: High
Application
Use Case: Extruded
Chicken Nuggets
Effect: Uniform Coat
Color: Consistent
Cost: Economic
By-Product
Zero Waste
Fine Predust / Batter
Use: Base Layer
Source: Sifter Fines
Mesh: < 1mm
Your Partner in Texture Innovation
We don’t just build machines; we help you engineer the perfect crunch. From texture analysis to full-scale production, Loyal is with you.
EU Safety Compliant
Quality Management
High-Voltage Safety
304 Stainless Steel
1. Texture Matching
Send us your target sample (e.g., a specific brand of Panko). Our lab analyzes the density, color, and needle length to recommend the right equipment.
2. Pilot Run
Send your local flour. We run a pilot production in our facility to ensure the final crumb meets your specifications before you commit to ordering.
3. Precision Mfg.
Critical components like Extruder Screws and Electrode Plates are machined in-house (CNC) to ensure durability and consistent performance.
4. Training
For Electrode lines, the process is an art. Our engineers stay on-site to train your staff on controlling current density and baking time.
Global Experience
Loyal Machinery has exported breadcrumb lines to over 40 countries, serving major food processors in Southeast Asia, the Middle East, and Europe. We understand diverse coating preferences.
40+
Countries
150+
Lines Installed
Frequently Asked Questions
Clarifying the differences between Extrusion and Electrode technologies.
Can the Extruded Line produce Japanese Panko?
Technically yes, but the texture is different.
The Extruded Line can produce “Acicular” (needle-shaped) crumbs that look like Panko using special dies. However, the texture will be denser and harder (crunchy) compared to the light, airy, and flaky texture of traditional Electrode Panko.
For mass-market frozen foods, Extruded Panko is acceptable. For premium Tempura, we recommend the Electrode Line.
Do I need to bake bread loaves first?
It depends on the technology:
Electrode Line (Path B): Yes. You mix dough, ferment it, and bake it into crustless loaves using ohmic heating before grinding.
Extruded Line (Path A): No. You mix flour and water, then feed it directly into the Twin-Screw Extruder. It cooks and puffs the product instantly. This saves significant space and labor.
What is the material waste rate?
Extruded Line: Close to 0% waste. The entire mixture is puffed and ground.
Traditional Oven Line: Usually has 20-30% waste due to the brown crust that must be removed for white panko.
Our Electrode Line: Significantly reduces waste because Ohmic heating creates a “Crustless” bread, so almost 100% of the loaf is usable.
How do I produce Orange or Yellow breadcrumbs?
Color is added during the Mixing stage. You can add natural pigments like Paprika extract (for orange), Turmeric/Carotene (for yellow), or Cocoa powder. The Extruder mixes these evenly, ensuring the color is consistent throughout the entire crumb, not just on the surface.
Can I adjust the crumb size (mesh)?
Yes. The final size is controlled by the Pulverizer and Sifter. By changing the sieve screens (e.g., 2mm, 4mm, 6mm), you can produce fine dust for batter or large flakes for coating on the same machine.
Need a layout drawing for your factory?
Tell us your building dimensions, and we will design the line (L-shape or U-shape) to fit.
Request Factory Layout →
Total Coating Solutions
Ready to Define Your Crunch?
Whether you need cost-effective extruded crumbs for nuggets or premium needle Panko for tempura. Get a production line engineered for your specific texture goals.