The breads used to make soft or fresh breadcrumbs are not quite as dry, so the crumbs are larger and produce a softer coating, crust, or stuffing.

The crumb of breadcrumb also refers to the texture of the soft, inner part of a bread loaf, as distinguished from the crust, or "skin".

Panko (パン粉) is a type of flaky breadcrumbs used in Japanese cuisine as a crunchy coating for fried foods, such as tonkatsu.

Panko is produced worldwide, particularly in Asian countries, including Japan, Korea, Malaysia, Thailand, China, and Vietnam.

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.