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Information of Microwave method Popcorn

One of the most delicious snacks that people enjoy eating while watching movies is popcorn.
This is a popular snack among all ages and unlike junk foods such as Cheetos and chips, popcorn is a healthy snack.
There are two main methods to pop the popcorn, traditional stovetop popcorn and microwave method popcorn.

Also known as the dry and the wet methods. Dry method uses dry heat to pop the kernels. In the store made popcorn, they heat up the kernels with direct heat in a large pot until the kernels start to explode and at the end, seasoning is added to the popcorn for the taste.
There are some difficulties and issues in dry method such as,

Some burnt popcorn in each batch that causes unpleasant tasting all around.

hard uncooked kernel between the others

It’s not totally clean process due to handwork involvement.

Popcorn becomes sticky when adding seasoning to it.

Microwave method Popcorn:

in this method flavored kernels are put under indirect heat inside the microwave until they explode.

Special, enhanced and sealed paper bags made with suspector material are used to accelerate the baking process by absorbing more energy.
Some benefits of this method are,

Because the temperature is uniform, all kernels are cooked evenly, and you won’t end up with some burnt popcorn.

Big fluffy, evenly cooked and perfectly popped popcorn as the result of microwave even heat penetration into the kernels

Special microwave popcorn bag speeds up the cook time to less than 3 minutes.

Mist environment inside the bag makes the popcorn soft and tender.

Containing the flavors inside the bag make the popcorn tasteful while cooking and ready to use afterward.

Since cooking and seasoning are combined without any human intervention, this method produce cleaner pop corns.

Stored in vacuumed bags, corn will retain its freshness with no preservatives for more than a year.

Some interesting facts about macropuff pop corns:

  • Easy and quick, prepared in less than 3 minutes.
  • Fresh and hot popcorn makes it more enjoyable.
  • 25 times more popcorn volume compared to kernels
  • No refrigeration needed.
  • Variety of flavors for different appetites.
  • Non-GMO corn
  • Controlled salt level in popcorn
  • 2 times fluffier compared to store made popcorn.
  • Soft and tender popcorn
  • No hard or uncooked kernels.
  • No kernel shell to cause gum problems.
  • No sticky fingers
  • Variety of flavors
  • No preservatives
  • No artificial colors
  • Fair price compared to competitors
  • Special sealed bags safe for microwave
  • Produced with fully automated and sanitized devices
  • Approved and licensed by Ministry of Health



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Popcorn Baking Techniques

One of the most enjoyable snacks that are used when watching movies is popcorn.

This food is popular among all ages and is not harmful to some snacks, like snacks and chips, and it can be useful. Popcorn can be found in two traditional ways:

Popcorn Baking Techniques is :

1.traditional way :

Popcorn is obtained by direct heating to corn grains and corn nucleus blasting.

In most popcorns in the market, corn seeds are poured into boilers underneath it with a hot flame and forced corn grain to explode.

For popcorn flavor after popping, they are poured into large mixers and spread on those flavors.

The problems and problems that are present in this process include:

• burning some seeds and spreading the burning taste in the whole Popcorn
• Semi-baking grains so that part of its hard core does not explode and when eating under the teeth comes in
• Popcorn texture is stiff
• Due to the direct involvement of the openness of the baking process, it is difficult to control the health parameters.
• Sticky popcorn due to flavor covering them

Popcorn Baking Techniques :

2.New method (macropuff):

The corn beans are processed and flavored, and without direct heat, with the help of microwave energy, they explode the corn core from the inside and explode it.

This baking method is complemented by the technology of baking mache packets.

These envelopes have a “suspector material” that accelerates and completes the process by absorbing energy.

Some of the benefits of baking and preparing popcorn are as follows:

Because of the uniformity of the microwave energy, all the seeds are cooled to a degree and there is no burning of some seeds.

Because of the microwave penetration into the corn core, it is hot from inside and therefore no semis cooked beans.

Because of the uniform heating of the mantle and The crust is full of blasting and thicker popcorns.
• Due to the use of PEN technology in specialty envelopes, the cooking rate is higher and in less than 3 minutes popcorns are prepared.
• Due to the cooking process inside Protected environment and the presence of water vapor, popcorn beans will have a double smoothness
• Due to the combination of flavors In the baking pocket, popcorns are flavored and ready to be consumed.
• Due to the coincidence of cooking and flavoring inside the microwave, eliminating handicap, popcorn will have 100% health.
• Due to the full vacuum, corn is fresh and lasting. Preserves itself without preservatives for more than a year. Some of the features and features of MacroPuff:
• Quick and instant access to popcorn in just under 3 minutes
• Hot and hot when enjoying pop Drops Corn
• Freshness and sweet smell of popcorn
• Very low volume, which is up to 25 times bigger after baking • No need to hold In the refrigerator
• Different flavors for different tastes
• Uncooked food corn
• Controlled salts to cover saltiness for lack of quality
• Bleaching up to twice as fast popcorns
• Popcorn softer texture
• Lack of semi-baked seeds And stiff
• Lack of rigid skins that harms the gums
• Non-sticking flavors to the hands
• Scattering of flavors so that consumers do not bother with the uniformity of taste
• No preservatives
• No color additive
• Suitable for the volume and size of the ratio To other popcorns
• Specially packaged macrovision without any harmful substances
• Production with full automatic devices and fully You have
• been licensed by the Ministry of Health


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