A method of manufacture of a breadcrumb coating for a food product comprises the steps of: extruding a dough composition comprising flour, a gelling agent, optional further ingredients and water to form an extruded composition； drying the extruded composition in a rotary dryer to form a dried composition, wherein the water content of the dried composition is from about 0.1% to about 1.5% by weight； and milling the dried composition to form a dry crumb with a water content of about 0.1% to about 1.5% by weight.
