Great Western
Products Co.
T 256.259.3578
F 256.259.4370
info@gwproducts.com

Popcorn Quality

Factors influencing popcorn quality include kernel moisture and expansion ratio, processing procedures, storage and handling.

To achieve the utmost in pop-ability, the moisture content of popcorn should be from 13 percent to 14.5 percent; 13.5 percent is considered ideal. A popcorn moisture content over or under these percentages greatly reduces pop-ability. At Great Western Products we strive to produce the highest quality popcorn at optimum moisture levels

Good popcorn should provide at least 98 percent popped kernels with well under two percent "old maids" or un-popped kernels. Proper popcorn care at the processing level helps to assure this. Great Western Products guards against kernel damage which could lower popcorn quality.

Because popcorn storage and popcorn handling can affect the moisture content of popcorn -- and therefore the pop-ability  opened packages of raw popcorn kernels should be stored in airtight containers until used. Stay away from storing popcorn in the refrigerator. Air inside a refrigerator contains very little moisture this can reduce the moisture level in the popcorn, and will reduce popcorn expansion.

What makes popcorn pop? Will any corn pop?

Popcorn is a type of maize, or corn, and is a member of the grass family.  Popcorn is a whole grain and is made up of three components: the germ, endosperm, and  hull.  Of the 4 most common types of corn are sweet,  field, flint, and popcorn ... only popcorn pops!  Popcorn differs from other types of corn in that its hull has just the right thickness to allow it to burst open.

Each kernel of popcorn contains a small drop of water stored inside a circle of soft starch. Popcorn needs between 13.5-14% moisture to pop.  The soft starch is surrounded by the kernel's hard outer surface.

As the popcorn kernel heats up, the water begins to expand.  Around 212 degrees the water turns into steam and changes the starch inside each kernel into a super hot goo.  The kernel continues to heat to about 350 degrees.  The pressure inside the grain will reach 135 pounds per square inch before finally bursting the hull open.

As it explodes, steam inside the kernel is released.  The soft starch inside the popcorn becomes inflated and spills out, cooling immediately and forming into the odd popcorn shape we know and love.  A popcorn kernel can expand 40-50 times its original size!