Cafes – Bars – Hotel Bars – Pubs – Beach Bars – Canteens

Enriched the  popcorn flavors: HOT PIZZA – BBQ 

We did spicy that accompany excellent drinks or beers

We thought COST and reduced our requirements

We created an excellent proposal to reduce your existing cost up to 50% and with great pleasure we present it.

• It is said that “Pop corn is eaten first with the nose, then the eyes and finally with the mouth.” For this reason, the raw materials you use, should be qualitative and commercially successful enough, in order to attract customers from a distance through the flavors that exudes the popcorn preparation, to be impressed by the manufacturing process and the vibrant color and lastly to taste the buttery flavor. Using materials of MR POP CORN, you can be sure that your customers will permanently be yours.

• Place the popcorn machine in a place, so as to be the first thing to be seen by the customer. If possible, place the popcorn machine up to the customer service counter. It has been shown that the placement of the machine at this point, pays off. The popcorn product is consumed fresh and in this way is been created immediacy between product and customer. Think that it would be more easy to buy a fresh product e.g. a fruit if it is near the point of production than from the shelf of a shop.

• Try to produce popcorn in the peak hours of the store. The presence of customers in the store during the preparation of popcorn is important. Even when the amount of popcorn you have stored in the warmer is enough, prepare at least a kettle during this time. The smell, the noise and the image of popping popcorn will certainly attract the customers. A good example, if the store is a cinema, is the preparation of popcorn, during the time of the break. It is a tried and tested recipe for increased sales.

• If it is possible and the traffic of the store allows it, avoid serving popcorn to the customer from the warmers that you store it. Instead, it is preferable to serve popcorn from the popcorn machine.
• Use the recommended proportions of materials for a high quality product.  Do not hesitate to spend, in order to have high quality materials for your product. The profit rate is large and the cost of materials diminishes as sales increase. The high quality of the products give value to your shop.

• Use serving materials (popcorn boxes) of MR POP CORN. Take advantage of the fact that millions of Greeks when they eat the popcorn through such a box they link the high quality with the shape and the printing of the box. The popcorn of MRPOPCORN is popular.

• Always fill the boxes of popcorn up until overflowing. This leaves a very good feeling and satisfaction to the customer for the product and the store. Think about the time you went to a restaurant, what your impression was, when you were served with a portion of food with meager amount. Contrary to the satisfaction you had when the portion was rich.

• Keep your machine and particularly the kettle clean. The feeling of cleanliness, when it comes to food, is an important factor to create reputation on stable customer base, and better sales to transient customers. Nobody eats food prepared in a dirty kettle.

• Take advantage of expansion rate of corn for your own profit. Use corn with the greatest possible expansion. A cheap corn with little expansion is almost always more expensive than a pricey corn but with greater expansion. The reason is no other than that the same materials will return more popcorn servings. The profit you get from selling more from popcorn servings not only will outweigh the price difference between the two maize but also will leave you a significant gain. MR POP CORN’s corn has the largest expansion worldwide.
• Ensure that the resistor and the thermostat of the kettle of popcorn machine operate properly. The popcorn preparation temperature plays a big role in the expansion of corn. If the temperature is not ideal, even if the corn has a large expansion, popcorn will not expand as it should be, so the portions that you  will prepare with the same materials will be less than the portions that will be prepared if the temperature is correct.

For the supply of materials you should trust suppliers with recognized value. Remember that you sell food and food production has a strict legislation. Keep informed and updated by reliable sources about the specifications that your store and your suppliers should have. Do not evaluate the supplier of materials purely on the prices they sell. Start from the point that, if the product you sell is within legal standards and if someone is entitled to sell you. Everything starts from the right materials.

MACHINERY

The required equipment is the following:

– POP CORN MACHINE

– BUTTER DISPENSER (If your machine does not have an automatic oil system)

– CORN DISPENSER

– SPICE DISPENSER

– SERVING SCOOP

All of the above are usually provided by the popcorn machine supplier and accompany the machine. The butter and spice corn dispensers are equivalent to the capacity and size of the popcorn kettle. The capacity of the kettle has to do with its size but also with the strength of its resistance. The capacity of popcorn kettles is given by the manufacturer, is usually measured in ounces (oz) and is nothing more than the weight of the corn that we place each time in the kettle to make popcorn expressed in ounces (oz). 1 oz = 28.35 grams.

That means that: in a machine that is 4 oz we place 4 X 28.35 g (113.4 g) corn each time.

in a machine that is 6 oz we place 6 X 28.35 g (170.1 g) corn each time.

in a machine that is 8 oz we place 8 X 28.35 g (226.8 g) corn each time.        

…….etc.

REQUIRED MATERIALS

REQUIRED MATERIALS The required ingredients for making and serving popcorn are the following:

– Α special type of CORN for making popcorn (butterfly type is the ideal).

– POPPING FAT or POPPING OIL which is the fatty part for the heat processing of popcorn.

– POPPING SPICE or POPPING SALT which is a special type of spice (instead of common salt).

– POP CORN BOXES if product service is required.

DOSAGE OF MATERIALS

– CORN: The dose of corn depends on the capacity of the popcorn pot and has already been explained above.

– POPPING FAT or POPPING OIL: The dose of fat is in proportion tohe dose of corn and is determined by weight at 1/3 of the weight of corn. That means, if X are the grams of corn that we place in each kettle to make popcorn, the weight of the fat will be in grams: X / 3.

– POPPING SPICE or POPPING SALT: The specific materials are used instead of common salt and give to popcorn the required saltiness as well as extra aroma, taste & more attractive color. Salinity is something that is subjective and no specific proportions can be given as with the above materials. To help you, we suggest that every time you make popcorn you have to place:

• A middle dessert spoon if you use a machine with a 6 oz kettle
• A full dessert spoon if you use a machine with an 8 oz kettle

–POP CORN BOXES: Their construction material must be compatible and suitable to come into contact with food. Their sizes vary and depend on the type of the store and the customer base to which the store is focused.

METHOD OF PREPARATION

To make popcorn:

– Turn on the kettle heat switch and wait for the kettle to warm up (approx. 3.5 – 4 minutes).

– Turn on the heat and light switch of the warmer. (In many machines the heating and lighting of the warmer are turned on with the same switch).

– Prepare the doses of the materials always observing the above mentioned proportions:

1 measuring cup of corn

1 measuring cup of “popping fat” or “popping oil”

1 measuring cup of “popping spice” or “popping salt” which you will put in the corn measuring cup so that when you put these ingredients in the kettle, they will be put in at the same time.

– After heating up the kettle, turn on the agitator switch, lift the lid of the kettle and pour the ingredients almost simultaneously in this order: popping fat – corn with popping spice and close the lids of the kettle. The machine doors must be left open throughout the manufacturing process.

– After a while (about 1-2 minutes) the corn starts to pop and the prepared popcorn first fills the kettle and after it is completely filled, it forces the lid of the kettle to open and the extra popcorn falls into the warmer.

-When the popping of the corn is over (theoretically, the popping is over when there is a time of 3-4 seconds or longer between the popping sounds) overturn the kettle with the popcorn from its handle to empty it completely.

– If you want to prepare another kettle immediately, pour the ingredients into it without waiting and repeat the process so far except for the preheating stage.

– If you don’t want to cook another kettle, turn off the heat switch of the kettle 1 minute before the end of popping, so that the rest of the corn will be popped with the already existing heat of the kettle. (This will give to your kettle resistance and more life.)

– Close the agitator switch and the machine doors.

– Leave the warmer heating and lighting switches on. Whenever you want to serve, open the doors of the machine, serve and close the doors again so that the popcorn stays hot.

CAUTION!!!!

The heating and stirring switches should be left open only in the case of preheating and when there are materials in the kettle. Failure to do so may result in fire and damage to the kettle.

When making popcorn, the doors of the machine should ALWAYS remain opened.

Do not touch the metal parts of the kettle with bare or wet hands (risk of burns & electric shock).

DO NOT WET THE KETTLE. DO NOT PLACE IT UNDER THE TAP. DO NOT DIP IT IN THE WATER. IF WATER GOES INSIDE, THE DAMAGE CAUSED WILL BE GREAT & DANGEROUS.

NEVER VIOLATE THE INSIDE OF THE KETTLE, THE ELECTRICAL AND MECHANICAL PARTS OF THE MACHINE BY YOURSELF. FAILURE REPAIR MUST BE DONE BY EXPERIENCED TECHNICIANS. In the event of a fault, MR POP CORN has a technical department to repair the fault.

Do not use NON-SPECIFIC cleaning fluids to clean the kettle. You can clean it externally when it is lukewarm with a dry cloth or paper or with specialized cleaners. After each cleaning be sure to remove detergent oddments from the machine that may come in contact with food. The inside of the kettle can be cleaned with the specialized cleaner “Heat N ‘Kleen” which will be supplied by MR POP CORN.

During the non-operating hours of the store and during the cleaning of the machine, disconnect the machine from the voltage.

The socket of the machine must be reinforced and secured with a safety relay.

Do not throw the machine manual in the garbage. It will be useful in case of replacement of spare parts.

HOW AND WHAT DO YOU NEED TO MAKE SWEET POP CORN WITH CHOCOLATE OR CARAMEL TASTE

MACHINERY

The required equipment is the following:

– POP CORN MACHINE

– BUTTER DISPENSER (If your machine does not have an automatic oil system)

– CORN DISPENSER

– CANDY POPPING SPICE DISPENSER

– SERVING SCOOP

REQUIRED MATERIALS

The sweet popcorn flavors you can create are CHOCOLATE & CARAMEL. The products “CANDY POPPING SPICE CARAMEL” & “CANDY POPPING SPICE CHOCOLATE” contribute to the creation of the flavors. So, the required ingredients for the preparation and serving of sweet popcorn are the following:

– Α special type of CORN for making popcorn (mushroom type is the ideal)

– POPPING FAT or POPPING OIL which is the fatty part for the heat processing of popcorn

– CANDY POPPING SPICE CARAMEL or CANDY POPPING SPICE CHOCOLATE which are special type products and they will give  the final product the sweet taste of caramel or chocolate.

– POP CORN BOXES if product service is required.

DOSAGE OF MATERIALS

– CORN: The dose of corn depends on the capacity of the popcorn kettle and has already been explained above..

– POPPING FAT or POPPING OIL: The fat dose corresponds to the corn dose and is determined by weight at 3/5 of the corn weight. For example, in a 32 oz kettle, add 0,750 kg of corn and 0,450 kg of fat.

–CANDY POPPING SPICE CARAMEL or CANDY POPPING SPICE CHOCOLATE: The dosage of these specific materials is in proportion to the dose of corn and is determined by weight of 2/3 of the weight of the corn. That means, if X are the grams of corn that we throw each time in the kettle then the weight of the material will be 2X/3. If an intense sweet taste of caramel or chocolate is desired, you can exceed this ratio until the weight of the material is equal to the weight of the corn.

–POP CORN BOXES: Their construction material must be compatible and suitable to come into contact with food. Their sizes vary and depend on the type of the store and the customer base to which the store is focused.

METHOD OF PREPARATION

To make a kettle of sweet popcorn:

– Turn on the kettle heat switch and wait for the kettle to warm up (approx. 3.5 – 4 minutes).

– Turn on the heat and light switch of the warmer. (In many machines the heating and lighting of the warmer are turned on with the same switch).

– Prepare the doses of the materials always observing the above-mentioned proportions:

1 measuring cup of corn

1 measuring cup of “popping fat” or “popping oil”

1 measuring cup of “candy popping spice caramel” or “candy popping spice chocolate”.

– After the kettle heats up, turn on the agitator switch, lift the lid of the kettle and add the fat and then the corn. The machine doors must be left open throughout the manufacturing process.

– Wait for about 1 minute until the fat is completely melted.

– Try to put the “candy popping spice” slowly into the kettle. You should have put it all about 30 seconds before the popcorn’s popping starts

– After a while the corn starts to pop and the prepared sweet popcorn first fills the kettle and after it is completely filled, it forces the lids of the kettle to open and the extra popcorn falls into the warmer.

– After the end of popping (theoretically, the popping is considered to be over when there is a period of 3-4 seconds between the popping sounds), turn the kettle with the sweet popcorn over so that you empty it completely. Do not leave the sweet popcorn in the kettle for too long because it will be burned.

– If you want to prepare another kettle immediately, pour the ingredients into it without waiting and repeat the process so far except for the preheating stage.

– If you don’t want to cook another kettle, turn off the heat switch of the kettle 1 minute before the end of popping, so that the rest of the corn will be popped with the already existing heat of the kettle. (This will give to your kettle resistance and more life.)

– Close the agitator switch and the machine doors.

– Leave the warmer heating and lighting switches on. Whenever you want to serve, open the doors of the machine, serve and close the doors again so that the popcorn stays hot.

– Making sweet popcorn will besmear your machine kettle more than making classic popcorn. For this reason, your machine needs to be thoroughly cleaned. The cleaning method and procedure as well as the safe handling tips are the same as those of the classic popcorn and have already been mentioned above.

Good luck ……

Much later in the early of 18th century, fats were used during the thermal processing of corn e.g. fats and oils. Its significance in the religious ceremonies of Natives was big as they made necklaces and jewelry with it, that adorned statues of their gods and the crowns of the women taking part in these ceremonies. There were even specialized religious dances which used it as an accessory to worship ceremonies Goddesses of water, fertility, etc. It is considered that as a product born in the American continent and spread to Europe via the European colonialists who traveled to the new continent and came into contact with the natives and their culture.

Specifically in 1519 AD when Cortes invaded Mexico learned about the product by the Aztecs and the Natives and likewise the product became familiar to Christopher Columbus, too. There is a written report that on February 22, 1630, a native Indian name Kouantaneka from the tribe of Gouampanoak, transmitted the art of preparation of popcorn to UK in Plymouth, Massachusetts. So it became known to Europe, captivating with its taste the Europeans, which there were consuming for breakfast accompanied with sugar. The expansion in the American continent was even greater and the cultivation of corn for popcorn very soon captured a large part of the agriculture, giving up the lead today for being the largest producer worldwide. Later,  the popcorn was made the necessary accompaniment to the dinner of Thanksgiving Day.

In the late 18th and early 19th century, the popcorn was already  made in America very popular by outdoor – itinerant who were selling the product at fairs, carnivals, parks and generally areas where there was a world rally. In product development contributed the construction of the first mobile popcorn machine by Charles Creators presented for the first time in 1893 at an exhibition in Chicago. During the recession in the early 19th century, while the unfavorable economic climate made difficult the survival of businesses, companies dealing with popcorn flourished due to the low selling price of the product. A typical example is the known banker from Oklahoma who, the selected period because of the economic crisis, lost both his bank and all its properties. Buying a popcorn machine and selling popcorn from a small store near a theater he managed, by saving money, in two years to regain three out of his holdings, that he had lost.

But the requirement of the world for popcorn during the projection forced exhibitors to adopt the manufacture and sale of popcorn in cinemas and even bringing them considerable profits. This is something that has not changed until today. During the second world war the taste of popcorn changes and becomes salty than sweet. This happened due to the lack of sugar created in the market, all stocks of sugar used for the needs of the war.

Replacing sugar with salt boosted literally the popcorn sales and made Americans consume three times more quantities than before. In the 1950s and later, following the spread of television in people’s homes, cinemas experienced a deep recession and this had as a consequence, the reduction of popcorn consumption since the cinemas were now connected with the consumption of the product.

Its consumption is combined with the provision of entertainment (cinema – theater – stadium, etc.) but not only that. The biggest consumption is in his homeland. America annually consumes about 16 million cubic meters of popcorn. That means that the average American eats about 51 litters of popcorn per year. Regarding Greece, the average annual per capital consumption is about 4 liters of popcorn per year.

Each corn seed consists of the endosperm and the perisperm. The corn seeds used for the production of popcorn is a special type of corn because they should have some specific features which are not found in all types of corn. The perisperm is the durable and impermeable part of the seed which holds the endosperm. The endosperm consists of two substances, which are responsible for and involved in the “miracle” of pop corn production: starch and water in the form of moisture.

Upon heating a corn seed, water content is vaporized within the seed increasing the internal pressure inside the seed. As the heating progresses, the internal pressure is increased but because the perisperm is particularly resistant it continues to withhold the grain structure. At the same time, due to the heating process, starch content have its physical structure changed, a process called gelatinization, a form of liquidation. When the internal pressure is increased enough, the perisperm can no longer retain the structure of the seed, causing it to “explode”. In “burst” release the steam content and the fluid starch which momentarily cools and resolidifies giving the popcorn the known irregular shape. At the time of the explosion, the internal pressure reaches a pressure of 135 psi and a temperature of 180 ^oC. To achieve the best possible explosion, it has been found that the moisture content of the seed must be, ideally, at about 14%.

If the humidity is less, the internal pressure delays to increase and because of the prolonged heating of the seed, the elasticity and consistency of the perisperm varied delaying the time that has to rupture so as to generate a large “flakes” popcorn.

If the seed contains more moisture, then the internal pressure will increase rapidly, before complete gelation and liquefaction of the starch content occurs, and the “flakes” popcorn that will be produced will be small. The same result we will have if the heating temperature of the seed is not the appropriate. The “flakes” popcorn obtained will be small and in some cases the corn seeds will not burst at all. In conclusion, we could say that for the creation of large corn flakes, which are desired, the following conditions must take place at the same time:

– The type of the seed so that there is an adequate internal rate of moisture, starch and specific elastic strap. – The appropriate time and the heating temperature in order for the seed to explode.

THE “EXPANSION” (swelling) of POP CORN

A type of corn which gives large “flakes” popcorn is more desirable commercially and financially. This is because it increases the volume of the product (popcorn) while its weight remains the same. For this reason, a measuring unit was developed which expresses the size of corn produced in a popcorn preparation. The unit is called expansion and is essentially, volume unit of the produced popcorn per unit of corn weight. To calculate the expansion a specific methodology (Metric Weight Volume Tester – MWVT) is used, for popcorn preparation and for measurement of the produced volume. Briefly, 250 g of corn thermally processed after mixing with 150 ml of oil in specialty maker popcorn of 1400 watts and a temperature of 232.2 ^oC.

The volume of the produced popcorn, measured in concrete measuring cylinder dimensions, expressed in cubic centimeters, divided by the grams of maize used and the quotient is the expansion of corn to be measured. The expansion rates of course vary and fluctuate depending on the type of corn from 35: 1 to 51: 1. Of course the longer the expansion the greater the commercial value of corn because large expansion means higher volume of produced popcorn hence more product for sale therefore more profit.