About popcorn
Popcorn (from the English word "popped corn"[1] - literally "shooting (popping) corn (grain)") is a food consisting of corn kernels that have been burst open from the inside when heated. It is usually served salted or sweetened.  |  |
Salted popcorn.
Cooked
with the addition of salt or savory
additives | Sweet popcorn. Prepared
with added sugar or sweets
additives.
|
Basic ingredients for cooking Grain by grade depending on shape after opening. 
| "Butterfly" | | "Caramel" or "Mushroom" |
| | |
• Distinguish between “average” and
"large butterfly"
• Increase in volume when frying
42-43 times
• Suitable for salted and
savory types of popcorn
• Incorrect shape
• Delicate taste | | • " Caramel " has average
dimensions
• " Mushroom " has large
dimensions
• Increase in volume when frying in
36-38 times
• Suitable for sweet and
caramel popcorn varieties
• Correct form |
Popular popcorn grain producers in Ukraine.
Flavorings for popcorn  |  |  |
Salt .
Dry mix How
packing rule 1
kg fine salt
carotene,
giving flakes
taste and color that
attract
buyers
| Popular sweet glazes :
" Caramel ", "Cherry",
Blueberry, Chocolate. Dry
mixture Typically packaging 1
kg. Makes cereal sweet,
giving them a strawberry flavor,
cherries, chocolate, etc. and
covers them with candy
with a crust of blue, yellow,
green or red | Spicy additions:
" Cheese " and " Bacon" .
Dry mix How
The packing rule is 1 kg
|
Professional equipment for manufacturing
popcorn • Periodic action
• Kettle Loading 4-48 oz.
• The machine prepares, stores and displays popcorn.
• Table or cart installation
Auxiliary equipment
Industrial equipment for making popcorn
Cooking equipment • Periodic and continuous action
• Productivity from 20 kg/hour of ready popcorn
• The cooking method is “wet” in oil or “dry” – with hot air
Additional equipment  |  |
Caramelizers
They are used to cover the finished product
popcorn with sweet glaze | Coaters
They are used to cover the finished product
popcorn with savory additives |
How to make popcorn in a professional machine 
Sweet additives 
The boiler of any professional device is designed for a specific maximum grain loading volume.
For example: you have a 6 oz machine
1 ounce = 28 grams. Total 6x28 = 168-170 grams of grain
1. Warm up the boiler of the device (it takes 5-6 minutes after the first switch-on)
2. Add vegetable oil in the amount of 30-40% of the grain amount
3. Fill the grain based on the maximum capacity of the boiler.
4. When a few grains open (about 1-2 minutes) add sweet
additive, in the amount of 50% of the amount of grain
5. Close the lid of the boiler and wait until the grains stop
clap (about 3-5 minutes)
6. Turn off the boiler heating
7. Pour the prepared popcorn onto the bottom of the machine.
How to make popcorn in a professional machine Salt and savory additives The calorific value of any professional machine is calculated for a specific maximum grain loading volume.
For example: you have a 6 oz machine
1 ounce = 28 grams. Total 6x28 = 168-170 grams of grain
1. Heat up the boiler of the device
2. Add vegetable oil in the amount of 30-40% of the grain amount
3. Add salt or Flavacol supplement, in the amount of 5-10 grams or to taste
4. Fill the grain based on the maximum capacity of the boiler.
5. Close the lid of the boiler and wait until the grains stop popping (approximately 3-5 minutes)
6. Turn off the boiler heating
7. Pour the prepared popcorn onto the bottom of the machine.
8. To prepare popcorn with a savory additive (cheese or bacon), you need to mix the finished popcorn with the additive in a separate container, in an amount of 5-7% of the weight of the popcorn
The intricacies of making popcorn
- If the kettle is loaded with more grain than required (for example, the kettle is designed for 6 ounces (170 grams), and the operator loads 180 grams), the opened grain will "catch" the unopened grain. The unopened grain, trapped, will be isolated from the heat source and will not open.
- If you load less grain into the kettle than required, this will result in the grain being exposed to more heat, darkening, shrinking, and losing volume.
- Mixing large beans with small ones can be a recipe for disaster. The general rule is: "The larger the bean, the higher the heating temperature." At higher temperatures, small beans will shrink and darken, while at lower temperatures, large beans will open with less volume or not at all.
- Similar problems will arise when mixing popcorn of different moisture contents.
- Deformed, cracked, and broken kernels don't open, but rather twist. They may partially open, but will lose moisture through the deformed area, so opening will be far from complete.
- When your popcorn machine leaves the factory, it's set to a medium butterfly with 13% humidity. If you use a larger butterfly and the humidity level changes, you'll need to readjust the machine.
- When purchasing popcorn, make sure its moisture content is at least 13.5-14% and no more than 15%. Never store popcorn with a moisture content above 15%. After 30 days, it will develop a moldy odor. Kernels with black spots on the very tip, broken or scratched kernels will also not pop properly.
- A 1-liter batch of ready-made popcorn made from high-quality grain should weigh between 22 and 28 g.
- Losses should be between 3% and 6%. The moisture content of the finished product should be 1-2%.
- Total normal weight loss (+ all ingredients) should be between 16% and 20%.
How much popcorn does one bag of popcorn yield?
On average, one bag (22.7 kg) of high-quality popcorn yields 800 0.75-liter cups (V24). That's 600 liters, or 20 kg, of ready-to-eat salted popcorn or 30 kg of sweet popcorn.
Capacity chart of the most popular popcorn containers
Calculating the cost of 1 serving of salted popcorn
The cost of raw materials for 1 cup of salted popcorn is $0.174 or 5 UAH.
The cost of raw materials for 1 bag of salted popcorn is $0.1 or UAH 2.7.
Calculating the cost of 1 serving of sweet popcorn 
The cost of raw materials for 1 cup of sweet popcorn is $0.29 or 8 UAH.
The cost of raw materials for 1 bag of sweet popcorn is $0.22 or 6 UAH.
Recommendations and estimated profit of the point
• Start-up capital for the purchase of equipment and raw materials ranges from 10 to 15 thousand hryvnia.
• The minimum area for placing a retail outlet is 3 sq.m.
• Place retail outlets in high-traffic areas. The outlet can be located either in a shopping center or on the street.
• Convenient locations for accommodation – parks, playgrounds, beaches, cinemas, shopping centers, fairs and city festivals
• An average point can serve up to 300 clients per day with one employee working
• By selling only 100 cups per day, income can average 2500 – 5000 UAH.
• Currently, the success of a retail outlet largely depends on the freshness and quality of ingredients for making popcorn
A minimum set of equipment and raw materials for selling salty and sweet popcorn Some of the necessary equipment is listed below. <The product block will be here>
The authorship of this article belongs to
the Food-service company .
Copying without the author's permission and reference to the source is prohibited.
