Popcorn Quality; Raw Corn; Moisture Content; Production Capacity - RoboLabs Robopop 75 User Manual

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Popcorn quality

Popcorn is a product that requires ultimate attention towards many as-
pects. Understanding popcorn processing technology is essential to get
high quality product.
5.1

Raw corn

It is impossible to get good stable result using low quality supplies, first of
all, raw corn kernels. Choose reliable corn suppliers. Make sure that raw
corn is stored and handled properly at your production site or warehouse.
Ask your supplier for corn storage recommendations.
5.2

Moisture content

Popcorn is crunchy when its moisture content doesn't exceed 1-1,5%. Pop-
corn that just came out of the machine has higher moisture rate and tastes
soggy, because it is still losing moisture as cooling down. It is a must to
arrange the workflow in such a way that popcorn has enough time to cool
down before the next stage of processing, e.g. coating. At the same time,
don't expose popcorn for too long in open containers, because popcorn
starts to take moisture back from the ambient air. Use air-tight containers
if needed to keep popcorn moisture content at the proper level.
5.3

Production capacity

Due to the nature of popping process, there the weight of raw corn pro-
cessed is not the same as the weight of ready-to-eat product at the ma-
chine's output. The difference is allowed to be up to 20%. Low quality
corn or improperly chosen parameters may increase the weight difference.
For example, if too dry corn used, or there are a lot of damaged kernels,
then there will be a lot of un-popped kernels screened in sifter and dumped
to scrap. Another example, if turbine speed is set too high, a lot of kernels
are blown out before they would have been popped. The scrap rate is
allowed to be up to 5–7% (by weight, compared to the weight of raw corn
processed).
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