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The crumb is the part of interior Pain which does not have as well not cooked as the crust which wraps it. Blanc He and bulky, it is generally marrowy and more or less bourrative, with the result that certain people remove it with the hand before preparing a Sandwich. For the remainder, it is the part which one soaks in the Sauce when one cleans his Assiette in progress or at the end of a Repas: the Fiber S which they contains retain the Aliment S semi Liquide S by Capillarité. In Belgium, the bread crumbs also define the débrits bread often left on the table or the ground also called crumbs.

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