Popping Procedures

Star t with the best corn, oil and salt.

Use the correct ratio of corn to oil: 3:1. Though there is no million-

dollar recipe for this, but for best the results use between 24 per

cent and 30 per cent of the corn weight as the popping oil per

batch. Pour the corn first together with salt in the kettle, and

follow it up.

If you want the best flavor, always use coconut oil- consumers

normally prefer the buttery flavor it imparts .Go a step further and

use coconut oil with a heat–resistant colour. Then add a top quality

imitation- butter flavor. And when the final product is ready, just

the aroma itself will help you sell more!

How about salt? All salt is not the same. The fine, flake, flour-

size crystal salt with a heat -resistant yellow colour and

imitation with butter flavor – called Flavacol – will enhance

the appearance, taste and aroma of the corn. Always insist

that your personnel use a salt measure. No more than 4 per

cent salt to the corn weight. This means 36 grams of salt for a

32-ounce kettle.

In fact, a lot of guesswork by the operators has been eliminated by

today’s 21st century popcorn popper technology. It is still important

to dump the kettle when the popping cycle is 98 per cent completed.

However, the popper with ‘Big Eye’ electronic controls has both

visual and audio signals that aler t the operator to ‘dump the

kettle and reload ingredients.’ Obey the signal, to make the popcorn

taste better.

Poppers without this technology still put out full heat even

while the last five percent of the kernels are popping. This

excess heat can make the corn ‘slightly burnt’ taste to that

popped properly before. Conversely, machines with electronic

controls actually reduce the heat applied as the popping cycle

nears completion. When the last 25 per cent of the kernels

taste the same as the first 25 per cent, the operator will

obviously sell more popcorn.

Popcorn PerfectionVikas Suri

Finally, a popcorn scoop in the hands of a nervous, untrained

teenager can cost the operator a bundle. Today’s great-tasting

tender, medium kernel popcorn fractures easily if it is

scooped too much. People operating the popcorn machine

have to be taught to use metal-to-metal scoop / screening

techniques so as not to bruise the tasty popped kernels.

When scooping up to a full bag, avoid crushing or jamming

the container into the display. Instead, try to scoop from the

side again. Four sizes of perforated stainless-steel jet scoops

are available internationally. So, be sure to use a large size

scoop to speed up sales.

Tips to improve the popping

• To optimise taste, wait for one to three minutes before serving.

Popcorn tastes chewy right out of the kettle.

• Keep popped corn warm to keep it crisp. Popped corn can

go stale in 15 minutes on a rainy day due to moisture in

the air. Keep it warm and it will stay fresh and crisp for

hours.

• Maintain raw corn sealed to keep it from drying out. Even the

best corn will not pop well if it was allowed to dry out.

• Remove un-popped kernel before serving. An un-popped kernel

can break a tooth.

• Conduct timely cleaning procedures, par ticularly in case of

the kettle.

• Place the popcorn machine as close to the anticipated

point-of-sale as possible. The aroma will draw in additional

customers.

Do not overcharge or undercharge the popcorn kettles

Never

• Never ever serve stale or poorly popped corn.

• Never ever save corn for tomorrow. Popcorn is a fast food

product and everyone likes freshly prepared popcorn.

How do you make popcorn? It’s actually quite simple to do. All you do is

take the corn, heat the kettle, pour some oil and salt, and you have

popcorn! This may sound easy, but there are many things that affect the

quality of your end product.

Popcorn PerfectionThoughtLines

September 2005TW-52 Theatre World