Popcorn - this snack product, which appeared on domestic shelves just 15 years ago, has won the taste buds of millions of compatriots and has become an indispensable companion to parks and stadiums, entertainment venues and supermarkets. Tasty and attractive, it has become not only a favorite treat for children and adults, but also an effective source of profit. Moreover, it is not very attractive for industrial production, since it is tasty only in a freshly prepared version. This completely frees up the hands of small businesses, the most cunning representatives of which have already mastered the technology of making and selling popcorn. 700% profitability is a fantastic figure, but experts confirm this figure. Want to check it out? Then let's get to work!
Popcorn business: the beginning of the journey
Receipt permitting documents and all kinds of licenses - this is a separate issue and, in to a greater extent, legal. We will talk about the organizational and commercial side of the matter.
Investments in the popcorn business are ridiculously low. You can start with $1000 in your wallet. A territorial bridgehead with an area of “as much as” 1.5 m² will cost no more than $200. This amount is taken from the calculation of dislocation in mall or entertainment establishment. If you start a business in the summer, then placing it in a park or on a busy street will cost less. The main thing is that the place is crowded, but not in transit, but conducive to relaxation.
A simple (you can even use it) device that prepares puffed corn can be purchased for $500. At first, its productivity (3-4 kg/h) will be quite enough. In the future, there is a reason to update the hardware park by purchasing expensive (up to $2000), but reliable and productive (up to 10 kg/h) American equipment.
For street trading, it is advisable to purchase a maneuverable and aesthetic trolley car ($500), which allows you to install a device on it and equip a special place for raw materials and packaging.
Secrets of popcorn production
The quality of popcorn directly depends on the raw materials and compliance with the technology for making popcorn. The main raw materials are corn grains and vegetable oil. Only special varieties of corn are used. The most widely used variety in professional circles is the “butterfly” variety, which is divided into 3 categories. The “small butterfly”, which increases in volume by 42 times, turns out to be extremely tender and fragile after cooking. It is only suitable for home use. “Medium butterfly” with a 43-fold increase in volume is the most popular due to its tenderness and greatest openability, and, accordingly, its profitability in terms of profitability. This is what we usually eat in cinemas and parks. “Big butterfly” (42x magnification), stronger and more unbreakable, used mainly in small-scale production industrial production and can be transported without damaging its appearance. There is also the “Caramel” variety (36-38 times the increase in volume), which opens with a ball and is intended for making sweet popcorn.
As for oil, it is possible to use corn and soybean, palm and coconut oil, but in no case canola or butter. Sunflower oil will add flavor to popcorn roasted sunflower seeds. And professionals recognize the coconut option as optimal, and it is better to use yellow oil for salted corn, and white oil for sweet corn.
The final product will not be complete without salt, sugar, spices and other additives that give popcorn an attractive taste and color.
To meet consumer demand, the assortment should consist of at least salty and sweet popcorn.
And one more important nuance is the storage features of raw materials. Coconut oil melts at 28°C, so it needs to be kept cool. And to store corn, tightly closed containers are needed, since the grains that have lost moisture do not open, and air popcorn simply will not work.
Finished popcorn is packaged in paper bags, cups of various sizes or special cardboard cones.
Pricing
Where does such a high profitability come from when selling popcorn? Let's try to figure it out.
A bag of premium corn kernel weighs 22.68 kg and costs up to $40. Each bag uses $20 worth of oil in the process of turning corn into popcorn. Oil, as well as all other ingredients, is sold by suppliers together with grain. For reference, a 22.68kg barrel of coconut oil sells for $65.
A bag of kernels makes 850 one-ounce cups of popcorn. With a portion price of 30-35 Russian rubles, the cost of the bag is refunded when 50 cups are sold. The remaining 800 are for your benefit.
With 22 days of work and shift sales of 300 cups per month, you will sell 6 bags, that is, 4800 “cups of profit.” It is clear that the likelihood of such an ideal picture is small, but having “landed a little” and taking away unforeseen as well as foreseen expenses, we still arrive at pleasant profit figures of 2-3 thousand “green” from one operating point. But no one limits you in their number.
Staff
Recruiting staff can be a bit of a headache for you. Finding a clean, honest and prompt seller is quite difficult. The absence of at least one of the listed qualities threatens large losses. A slob will simply not receive a health certificate, a dishonest employee will rob you, and a sluggish seller will lose potential clients. So, if you manage to do this for a salary of 15 thousand rubles (and such positions rarely pay more), then consider it luck.
But whoever is looking for a way out will definitely find it. Believe in yourself and you will succeed!
Prepared by editors: "Business GiD"
www.site
On our website you will find the necessary raw materials and all types of equipment for popcorn:
- devices capable of turning raw corn grain into an airy delicacy (the design is based on a steel heated boiler);
- carts and racks for stationary or mobile placement of equipment;
- caramelizers;
- grain for making a product;
- Coconut oil;
- flavoring and aromatic additives, including salt, sugar, spices;
- packaging (glasses, boxes, bags and other containers);
- means for cleaning and maintaining devices.
Facts about popcorn and equipment for its production
Many people rightly believe that fast food and drinks are tasty, but very harmful. Popcorn is also included in these products, forgetting that it is a complete grain product, low in calories and rich in fiber. One serving, prepared without oil, contains only 33 kilocalories, and with oil and additives - about 133 kilocalories. Due to its large volume, popcorn quickly fills you up, but does not cause discomfort in the stomach.
Modern popcorn production equipment is designed to use coconut oil. It is much healthier than sunflower or palm, so during the manufacturing process corn not only does not lose beneficial properties, but also enriched with fatty acids and a pleasant creamy taste. This oil does not smoke and has a high combustion temperature, so when using it and observing temperature regime There are no carcinogens in the finished product.
This natural, low-calorie, inexpensive product is recommended for children and adults even during a diet. It can be used by overweight people and those suffering from diabetes. Ultimately, it all depends on the range you offer and positioning.
If you want to get help in choosing equipment and raw materials for making popcorn in a cinema or cafe, contact Food Service. Our store delivers equipment throughout Moscow and other cities in Russia and the CIS countries. From us you can buy devices from Russian, Chinese, and American brands at a competitive price.
The invention relates to the food industry, namely to the food concentrate industry. Heating of moistened corn grains of the "Caramel" variety is carried out in an overpressure apparatus by swelling the calibrated grain with high humidity 20-22% at a temperature of 120-130 ° C and a pressure of 0.82-0.84 MPa, resulting in a round grain shape throughout its mass. After which the mass of large expanded grains is sprayed with a water-salt solution and dried to a residual moisture of 2-3%. Refined and deodorized vegetable oil with liquid lecithin is sprayed onto dry popcorn. Then the popcorn is packaged into bags. In this case, 0.1 g of antioxidants BOT and BOA, 2-5 g of natural annatto-turmeric dye and 1-2 g of identical natural flavors can be added to 1 kg of popcorn. Popcorn can also be coated with dry flavoring premixes. The invention makes it possible to create optimal technological modes for popping corn grains to obtain finished popcorn in the form of balls close to the ideal shape, with the shell and germ of the grain preserved. 2 salary f-ly.
The invention relates to the food industry, namely to the food concentrate industry, and can be used in the production of ready-to-eat breakfast cereals.
Currently, the technology of thermodynamic expansion of grain is known: rice, buckwheat, wheat, oats, millet, etc. However, a ready-to-eat product such as popcorn was produced only in special apparatus"popcorn maker" There are currently a huge number of modifications of devices. The technology for making popcorn is simple. The grain is placed in a special container located inside the apparatus, which is then heated to a temperature of 240°C. After 2-3 minutes, the moisture inside the grain turns into steam and breaks the grain shell (explodes). The stronger this shell, the higher the steam pressure and uniformity of heating, and, consequently, the quality of the final product. Therefore, it is impossible to use regular corn kernels to make popcorn: they will simply fall apart when heated. According to nutritionists, “exploded” corn is a natural dietary product. Typically, popcorn is cooked in coconut oil and various flavorings are added. Some popcorn producers prefer cheap domestic machines, others prefer imported equipment.
The closest in technical essence and achieved effect and taken as a prototype is the method of producing popcorn in a “popcorn maker” machine (see GOST 12.2.09294 Electromechanical and electric heating equipment, TU 2296 93), which includes moistening corn grains and then placing them in the machine’s container (popcorn maker), in which corn grains with a humidity of 13.5-14.5% are heated with oil and salt or sugar to 240 ° C, which when heated turns into steam, which after 15-20 minutes explodes the shell of the grain and in the next 10 minutes destroys the grain throughout its entire mass.
The technology for producing popcorn in a popcorn machine depends only on the impact high temperature 240°C and grain humidity - 13.5-14.5%. During an explosion, the shape of the grain acquires a fluffy, shapeless mass, and not only the shell of the grain is destroyed, but also the germ of the grain.
The disadvantage of this known method is that when the grain explodes, its biological properties are destroyed, namely the nutritional, taste and dietary properties of the finished product, the set of amino acids, vitamins and microelements is destroyed, and the appearance of the product deteriorates.
In addition, when using the above technological modes in a known method, a low yield of the finished product is observed, only 1,800 g of popcorn per hour.
The objective of the invention is to increase the taste and biological value of popcorn while maintaining the functional properties of the grain, as well as to increase the yield of the finished product with an external form that is practical and attractive to the consumer.
The technical result that makes it possible to solve this problem is the creation of optimal technological modes for grain expansion to obtain finished popcorn in the form of balls close to the ideal shape, with the shell and germ of the grain preserved.
The problem is solved by the fact that in the known method of producing popcorn by heating the moistened grain, leading to a change in the shape of the grain throughout its entire mass, followed by sorting and packaging the popcorn into bags, according to the invention, the heating of the moistened grain is carried out in an overpressure apparatus by swelling the calibrated grain with high humidity of 20-22% at a temperature of 120-130°C and a pressure of 0.82-0.84 MPa, resulting in a round grain shape throughout its entire mass, while the mass of large swollen grains is sprayed with a water-salt solution and dried until residual moisture is 2-3%, and refined and deodorized vegetable oil with liquid lecithin is sprayed onto dry popcorn.
In addition, popcorn is coated with dry flavoring premixes, adding 0.1 g of antioxidants BOT and BOA per 1 kg of popcorn, 2-5 g of natural dye annatto-turmeric and 1-2 g of identical natural flavors, while for the production of round popcorn form, only hard grain of the “Caramel” variety can be used.
Research conducted on sources of patent and scientific and technical information showed that the proposed invention is unknown and does not follow explicitly from the studied prior art, i.e. meets the criteria of “novelty” and “inventive step”.
The popcorn production method can be used in the snack industry in the production of breakfast cereals that do not require cooking, obtained by popping corn kernels and can be carried out at any enterprise specializing in this industry, i.e. This requires known materials and standard equipment, widely produced by domestic and foreign industry, i.e. meets the “industrial applicability” criterion.
The significant distinguishing features of the proposed method from the above known one and taken as a prototype are:
Heating of the moistened grain is carried out in an overpressure apparatus by swelling the calibrated grain with a high humidity of 20-22% at a temperature of 120-130 ° C and a pressure of 0.82-0.84 MPa, resulting in a round shape of the grain throughout its entire mass, while It has been experimentally established that only in the range of the above-mentioned high humidity, pressure and temperature, swelling of the maximum amount of grain of a certain variety of “Caramel” hard corn, close to an ideal round shape, is ensured, without rupturing its outer shell, and therefore preserving the grain germ, which allows also preserve the organoleptic properties of the finished popcorn;
A mass of large expanded grains is sprayed with a water-salt solution, dried to a residual moisture of 2-3%, and refined and deodorized vegetable oil with liquid lecithin is sprayed onto the dry popcorn, while the lecithin added to the oil acts as an emulsifier, allowing it to stick to the surface balls flavoring premixes. In addition, lecithin, a natural product obtained from unsaturated fatty acids of vegetable oils, promotes the restoration of liver cells, being building material, as well as a prophylactic against necrotic processes in the liver and prevents fatty degeneration of liver cells in cirrhosis.
At the same time, antioxidants BOT and BOA are added per 1 kg of popcorn, 0.1 g each, which ensure high safety of the oil from oxidative spoilage, and the natural dye annatto-turmeric 2-5 g and identical natural flavors 1-2 g improve the taste of the product without affecting negative impact on the human body.
Thus, the combination of essential features makes it possible to achieve a technical result, namely the creation of optimal technological modes of grain expansion with the production of finished popcorn in the form of balls, close to the ideal shape, with the shell and germ of the grain preserved.
The method for producing popcorn in a factory is as follows.
Whole corn grains of a certain type are selected, calibrated by size and poured into closed drums. Heated water is sprayed over the surface of the grain, bringing the grain moisture to 20-22% within two hours. Next, the grain is moved to drying drums, where the surface of the grain is slightly dried to ensure the flowability of the grain and prevent it from sticking together in an overpressure apparatus.
A portion of grain weighing 7.5-8 kg is poured into the container of the apparatus, which is hermetically sealed with a lid and set into rotation. The grain is heated for 15-20 minutes, while the pressure inside the apparatus is adjusted to 0.83 MPa. After which the heating of the grain is stopped, the lid is opened by hitting the valve located in the neck of the apparatus, the grain is automatically thrown out of the apparatus and at the same time swells.
After expansion, the grain is sorted by volume into different fractions. The large and medium fractions are used to prepare salted popcorn, for example, for beer. After washing and drying, the fiber is sieved with a sieve of 1-1.2 mm and packaged separately.
A mass of large and medium-sized expanded grains is placed in drying drums, sprayed with a water-salt solution, dried to a residual moisture of 2-3% and transferred to pan-drying drums. In panning drums, vegetable oil is sprayed onto dry popcorn, for example refined and deodorized sunflower oil, and added per 1 kg of popcorn in the amount of: antioxidants BOT and BOA 0.1 g each, liquid lecithin 5 g, natural dye annatto-turmeric (carrot, beetroot) 2 -5 g and identical in color natural, for example, herbal flavors 1-2 g.
After panning with an oil mixture, depending on the need to improve the composition of the finished product, popcorn is panned with dry flavoring premixes of various compositions, which may include purified vegetable or milk protein, vitamin mixtures (A, D, C, B 1, B 2, B 6, PP ), dry natural dyes: /beet and carrot (beta carotene)/, natural flavors: sour cream, bacon, cheese, shrimp and mineral additives. After this, the popcorn is packaged in plastic or metal-plastic bags, which are placed in cardboard boxes and transported to the finished product warehouse, where they can be stored at a temperature of 2-20°C for 6 months from the date of manufacture.
In this case, lecithin added to the oil acts as an emulsifier, allowing flavoring premixes to stick to the surface of popcorn balls. In addition, lecithin is a natural product obtained from unsaturated fatty acids of vegetable oils and is a healthy product.
It has been experimentally established that to obtain popcorn in the form of a whole expanded grain, close to a perfectly round shape, hard corn grain is suitable, only the “Caramel” variety; the other tested varieties did not produce, after expansion, such a shape that best protects the grain under excess pressure in the apparatus - 0.83 MPa and corn grain moisture from 20 to 22% from the destruction of its outer shell and fluffing of the grain, which can also lead to loss of the grain germ.
The proposed invention, in comparison with the prototype, makes it possible to obtain, using the above technological modes, popcorn from corn grain with a preserved shell and germ of the grain, containing a full set of amino acids, vitamins and microelements.
1. A method for producing popcorn, characterized in that it involves heating moistened corn grains of the “Caramel” variety and subsequent packaging of popcorn into bags, while heating the moistened grain is carried out in an overpressure apparatus by swelling the calibrated grain with a high humidity of 20-22% at a temperature of 120 -130°C and a pressure of 0.82-0.84 MPa, resulting in a round grain shape throughout its entire mass, after which the mass of large expanded grains is sprayed with a water-salt solution, dried to a residual moisture of 2-3% and dry popcorn is sprayed with refined and deodorized vegetable oil with liquid lecithin.
Various types of retail outlets sell fried corn, these include: street vendors, supermarkets, cultural and entertainment establishments (cinemas, circuses) and other retail facilities. The prevalence of popcorn is quite simple to explain. Popcorn doesn't require a lot of financial resources. Opening one point of sale will require an investment of up to 1 thousand catch units. These funds will be used to purchase machines for its creation, raw materials, packaging, renting space, hiring and paying employees.
The profitability of the business is about 550%. The main existing problem is finding a favorable location with a large crowd of people. According to statistics, in large cities, popcorn equipment is used in more than a thousand different types of enterprises, both small and medium-sized businesses.
A businessman who decides to build his business on popcorn has a good chance of achieving success. This business combines perfectly with others, and can be done either separately or together. The main points of a successful location will include recreation areas, cinemas, circuses, amusement parks, children's playgrounds and others. The business is so effective that most cultural and entertainment centers prefer to start producing popcorn themselves without involving third-party organizations and suppliers of these products.
An area measuring 1.5x1 meters is ideal for installing equipment for the production of popcorn and a bench for selling it. The area can be either purchased or leased from the landlord by concluding an appropriate lease agreement with the owner of the site.
In the summer, it will be most successful to open retail outlets on the streets, in park areas, crowded places, on beaches, in culturally significant places and in places of interest. It is worth noting that the price of popcorn on the street and indoors is significantly different, the price difference is about 10-20 rubles. In winter, popcorn should be sold indoors, although the flow of people is less, but the price is higher.
Nowadays, it is impossible to imagine watching a new movie without popcorn, but it is very difficult to get yourself a coveted selling point in successfully functioning cinema halls; often, in practice, cinemas themselves try to sell everyone’s favorite popcorn.
Stage 2. Equipment
The market for popcorn production machines is saturated with equipment from the United States of America, China, European countries and natural domestic production. Equipment from the USA is rightfully one of the most reliable, but at the same time expensive, purchases.
The cost of purchasing a popcorn machine will vary depending on the country that produced it. The price of one device is approximately 400 – 1700 catch units. Costs for 1 cart will be approximately $300-1000. Equipment that has already been used can be purchased for a much smaller amount.
The popcorn machine is designed to produce exclusively popped corn. The owner must move and equip the outlet himself. A special trolley will help you set up your retail outlet. It will allow you to install equipment, a counter for trading, places for storing raw materials and packaging.
The main advantages of a wheelbarrow will be: mobility, mobility, organization of the outlet, picturesqueness. A pleasing appearance adds sophistication to the outlet. By decorating your cart in an unusual way, you can attract a large number of customers.
The device itself does not affect the quality of the products produced. In this matter, raw materials and consistency of production technology play a key role. Appearance the device, its location or movement do not affect production capacity.
Stage 3. Raw materials
The main suitable material for making popcorn is special grade corn with the addition of vegetable oil. The taste of popcorn is imparted by adding salt, sugar, various spices, herbs, caramel and other impurities.
In the circles of popcorn producers, special varieties are usually called:
- Medium butterfly (magnitude increases 42 times);
- Large butterfly (size increases 43 times);
- Caramel (the value increases 38 times and is used in the production of sweet or caramelized popcorn);
- Small butterfly (suitable for making popcorn at home);
Raw materials on the market are present both from abroad and from our own domestic production. However, imported raw materials are generally considered to be of higher quality.
During the cooking process they are used the following types oils:
- Coconut;
- Sunflower;
- Soy;
- Vegetable;
Many people advise using coconut oil and never use butter. You should also distinguish between yellow and white coconut oil. Yellow is necessary to make the popcorn salty, and white is necessary to make it sweet.
Spices that affect the taste and color qualities of products affect prices, and popcorn becomes more expensive. It is best to produce several types of popcorn - salty and sweet. To ensure that there are no burn marks on the finished product, baking powder should be added.
We also must not forget about the storage process of both raw materials and the products themselves intended for sale. The packages should be kept closed, otherwise the popcorn will dry out and not pop. It is better to store the oil in a safe, sealed place, because... it melts already at a temperature of 28 degrees above zero.
Stage 4. Packaging, related products
Not the last place in organizing a popcorn business is occupied by packaging, containers and related products, which will be sold in the retail store.
Preference in this matter is given to various types of soft drinks. After all, popcorn, as a rule, is a sweet product and causes thirst, so the presence of chilled drinks can increase business profitability, as well as increase demand. You should not sell popcorn with other food products, it may confuse the customer. Profit from the sale of drinks can reach 30 percent, so it would be wise to hold various promotions, bonuses and gifts, for example, when buying a large portion of popcorn, you get a drink as a gift or at a discount.
Paper bags, cone-shaped paper bags and glasses are used as packaging for popcorn. Glasses come in different sizes: 32 grams, 46 grams, 64 grams. The cheapest type of packaging is paper bags and cone-shaped bags, but they are not very efficient in their use, because the seller will need time to unfold and fill it. In addition, there is no way to place them; therefore, you will have to always hold them in your hands, which is also inconvenient. Glasses are a more convenient type of packaging and are quite easy to use, but they are more expensive than others. IN Lately glasses with an airtight lid have appeared, which allows you to store finished products within a few days.
Table 1
Cost of 33.4 g (cup V24) salted popcorn
table 2
Cost of 33.4 g (glass V24) of sweet popcorn
Data
The cost of one portion of commercial products at retail outlets ranges between 10 and 20 rubles.
1 popcorn machine can produce up to 140 servings of finished product within one hour.
Stage 5. Price and personnel
The price of finished products is determined by deducting its cost. To do this, it is necessary to calculate the costs associated with the purchase of raw materials, rent, transportation costs and labor costs. In most cases, sellers only receive a certain percentage of sales. Having received these figures and calculated the cost, we can draw conclusions on the justification of the retail outlet’s pricing policy. Prices are least inflated in supermarkets, on the streets, etc., where production is not the main activity. The highest prices and surcharges are in cinema halls. The golden mean for the price of popcorn is in game centers, recreation parks, stadiums, etc. In these places, the expected profit is based on a larger number of purchases.
The success and profit of a business is influenced by:
- Location;
- Cost of finished products;
- Integrity of employees;
As for the staff, one person is able to independently cope with one point of sale and one popcorn machine.
Requirements for personnel:
- Availability of a health certificate;
- Ability to operate equipment appropriately;
- The ability to quickly serve a client, spending approximately 1 minute;
The ability to quickly and efficiently provide the client with what he wants is the most important skill in this business. Indeed, if there is a queue, the buyer may simply not have time to purchase the products, or he will no longer have any desire to buy popcorn from you due to the slowness of the seller.
Also, do not forget about moral side business. Employees may try to deceive both you and the client. This may be an underweight of commercial products, a markup, etc. In this regard, before starting work, you need to make several portions together with the seller; this will help you determine their total number and promptly respond to the employee’s dishonesty. Also, when changing the type of raw material and its quality characteristics you need to make several preliminary portions.
TaggedCorn. The main raw materials used in the production of popcorn are special “exploding” varieties of corn and vegetable oil. Conventional corn, used primarily for starch or to feed livestock, is very difficult or impossible to make popcorn.
The quality of popcorn grain is characterized by:
· grain size;
· humidity;
· degree of expansion;
· dirtiness (percentage of unopened grains)
· the shape of the grain opening and the strength of the finished product.
Depending on the area of application, they are distinguished into: “butterfly” and “caramel”.
· "Small Butterfly"(increase in volume by 42 times), extremely delicate and fragile, intended for home use only.
· "Medium Butterfly"(increase in volume by 43 times), also delicate and fragile, is the most popular for devices in cinemas, parks, etc. due to the largest volume of disclosure and, therefore, profit.
· "Big Butterfly"(increase in volume by 42 times), stronger than “fine and medium”, the flakes do not break. It is used mainly in the industrial production of ready-made popcorn.
· "Caramel"(increase in volume by 36-38 times), opens into a ball, and is intended mainly for sweet and caramelized popcorn.
The specification of the grain depends on what kind of popcorn you are going to make. The most universal modification is the “medium butterfly”.
There is a fairly large selection of grain on the market: imported and domestic. It is impossible to say for sure which is better. The only thing that can be said is that American grain is the most stable in quality; domestic grain has sharp changes from good to bad. Therefore, recommendations for choosing grain come down to the following:
· Decide on the grain specification - “medium butterfly”, “large butterfly” or “caramel”.
· If possible, do test frying of all types of grain available to you. Taste it and calculate the yield from each type of grain.
· Choose the grain whose taste you like and which gives the maximum yield, even if it is more expensive. Believe me, saving 2-3 dollars per 22.7 kg bag is not as significant as losing 15-30 dollars from the same bag in terms of finished product.
Oil. For popcorn, it is preferable to use coconut oil. It comes in yellow (with beta-carotene) and white.
Beta-carotene is a natural dye found, for example, in carrots and tomatoes, and in all red berries and fruits.
· Yellow butter is used when making salted popcorn (the kernels come out yellow).
· White oil is used for sweet popcorn and does not change the color of the finished popcorn flakes. Color changes when you add colored sweeteners
Please note that coconut oil has a melting point of 24-28°C, so at temperatures above 30°C it begins to melt and turn into liquid form, so in the summer, when it’s hot, store coconut oil in an airtight container.
You can use any deodorized, purified vegetable oil for popcorn, except rapeseed oil. But the best oil in terms of taste and smell is coconut oil.
Each of the oils gives off its own smell when frying:
· palm - sweetish,
· coconut - sweetish, nutty,
sunflower - the smell of roasted sunflower seeds,
· soy - fried fish.
If your location is indoors, especially a small one with low ceilings and no ventilation, then the smell can be a serious problem, and although it is the smell of popcorn popping that attracts people, be prepared for the fact that some people will not like it. This may also be one of the incentives to try a different oil when frying.
Salt. What is recommended to use is a special salt for popcorn - Flavacol. It not only improves the taste of popcorn, but also does not remain on the walls of the boiler, like ordinary salt, and does not scratch it, which extends the life of the boiler of the device. In addition, Flavacol slightly increases the cost of the product.
Sugar and sweet additives. The use of sweet flavoring and aromatic additives significantly increases the cost of production, but it will give popcorn not only color, but also the excellent taste of these fruits:
· red for cherries,
· blue for blackberries,
· green for grapes and kiwi,
· yellow for banana,
· orange for melon,
· yellow with a hint of green for pineapple.
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