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Dry breadcrumbs are made from dry breads which have been baked or toasted to remove most remaining moisture, and may have a sandy or even powdery texture. Bread crumbs are most easily produced by pulverizing slices of bread in a food processor, using a steel blade to make coarse crumbs, or a grating blade to make fine crumbs. A grater or similar tool will also do. The breads used to make soft or fresh bread crumbs are not quite as dry, so the crumbs are larger and produce a softer coating, crust, or stuffing.

The crumb of bread crumb also refers to the texture of the soft, inner part of a bread loaf, as distinguished from the crust, or “skin”. Japanese cuisine as a crunchy coating for fried foods, such as tonkatsu. Panko is made from bread baked by electrical current, which yields a bread without a crust, and then grinding the bread to create fine slivers of crumb. Panko is produced worldwide, particularly in Asian countries, including Japan, Korea, Malaysia, Thailand, China, and Vietnam. The Japanese first learned to make bread from Europeans. Breading is well suited for frying as it lends itself to creating a crisp coating around the food. Breading contrasts with batter, which is a grain-based liquid coating for food that produces a smoother and finer texture, but which can be softer overall.