Popcorn Gold Butterfly 1kg

Professional popcorn POPCORNiCO (hybrid - butterfly shape after popping) with the largest expansion on the European market. The quality treated kernel is of uniform size with a high-quality surface layer of the husk. It is characterized by the typical butterfly shape in the form of irregular wings. This shape of popcorn is suitable for the production of fresh salty popcorn, because it has a great expansion ratio - high poppability and therefore provides the largest volume after popping. It is not suitable for packaging, because the delicate wings break and a large percentage of fragments remain in the package, which is not desirable.
Ingredients: popcorn - Zea mays 100% (butterfly shape after popping, country of origin France, grown from non-genetically modified seeds). Intended for the production of popcorn.
Nutritional / Energy value per 100g: 1421 kJ / 337 kcal, fat 4.2 g of which saturated fatty acids 0.5 g, carbohydrates 59 g of which sugars 0.6 g, protein 9.3 g, salt <0.01 g.
Storage: in a dry warehouse up to a temperature of +20°C. Moisture is harmful!
Importer and distributor: CORNiCO Company, sro, Diaľničná cesta 16/B, 903 01- Senec, Slovak Republic. Country of origin EU - France.

This popcorn is suitable for both professional popcorn makers and home popcorn makers. Popcorn is available in various packages for smaller businesses or for home use.

Frequently Asked Questions (FAQ):

What is the difference between the shape of Butterfly and Mushroom corn?

Butterfly corn pops into an irregular shape with delicate wings, which is ideal for salty, buttery classic popcorn because it holds the fine salt on itself. Mushroom corn pops into a spherical shape and is primarily used for coating in caramel, chocolate, and sweet toppings so that the wings don't break when stirred.

Why is it important to store corn in a well-sealed container?

The ability of corn to pop depends on the exact internal moisture content (approximately 13.5 to 14.5%). If the bag is left open in a dry environment, the kernels will dry out and not have enough internal steam to pop, resulting in small popcorn or unpopped kernels.

What fat is best to cook this corn with?

To achieve the authentic taste of cinema popcorn, we recommend using special yellow coconut fat with a buttery aroma and finely ground Flavacol salt, which you add directly to the melted fat before popping.