Popcorn Pop N Roll XL Mushroom 1 kg

Popcorn POPCORNiCO (new hybrid - ball - mushroom shape after popping), with very high-quality treated kernels, uniform size and high-quality surface layer of the husk. Type of corn after popping: ball - mushroom (100% mushroom), characterized by a typical shape in the form of a ball or mushroom. This shape of popcorn is resistant to breakage during packaging, transport or wrapping. Therefore, this shape is suitable for the production of wrapped sweet popcorn (caramel corn, choco corn). The expansion of this new hybrid is 1:30+.

Tip for the perfect shape: Unlike the butterfly type , mushroom (ball) corn requires a higher and more stable roasting temperature to pop into a ball shape.
Ingredients: popcorn - Zea mays 100% (mushroom 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.

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. To pop the correct shape of popcorn - a ball (mushroom shape) requires a higher temperature than for regular butterfly corn (butterfly shape).

Frequently Asked Questions (FAQ):

Does Mushroom corn require specific popping conditions?

Yes, this variety requires a slightly higher, stable temperature than regular butterflied (around 205°C to 215°C) to develop the correct spherical ball shape. If the oil temperature is too low, the kernel may burst into a half-butterfly shape sooner.

Can Pop N Roll corn also be used for regular salty popcorn?

Yes, you can make salted popcorn out of it. However, keep in mind that fine salt doesn't stick to the spherical surface of the ball as easily as it does to the segmented wings of a butterfly. The ball is primarily bred for coating in toppings and sauces.

What fats and ingredients are best suited for making caramel popcorn from this corn?

For sweet and caramel popcorn, we recommend using high-quality neutral coconut fat or vegetable oil in combination with special Glaze Pop sugar mixtures (for example, caramel, chocolate), or coating the finished popcorn in a caramelizer after popping.