Basic things about popcorn making you must know

There is no other snack that can boost your sales tremendously as popcorn does. In this guide, you will find the step by step details of popcorn making. The kernel types, salts, oils, popcorn machines and merchandising information will be helpful to you.

An American consumes about 55 kilos of popcorn annually. 1700 Crores Kilos is the annual consumption of popped popcorn in America. This shows there is huge demand in popcorn sales. There is profit of at least 80% in small, medium and large orders.

Types of Kernel

There are two types of kernel known as butterfly kernel and mushroom kernel. They look similar when unpopped however, they are different in usage and structure. You can decide to go with any of them, depending upon the needs of your operation.

Butterfly Kernels:

∙         Irregular shape with protruding fragile wings

∙         Light, fragile and tender

∙         Fills serving size with less product that maximizes profit

∙         Used in carnival, stadiums and cinemas

Mushroom Kernels:

∙         Compact and ball-shaped

∙         Thick and dense

∙         Because of its large size it takes more space

∙         Used in popcorn where coating like cheese, chocolate, caramel is there

Popcorn terminologies

There are different terminologies which will help you to differentiate in detail about kernel.

∙        Expansion rate – It is the number of popped popcorn servings prepared from particular amount of non-popped popcorn. Popcorn is of good quality if the expansion rate is between 40-42; however, now a days companies are offering expansion up till 49-51 too.

∙        Moisture content – About 13% to 14.5% is an ideal moisture content. The low moisture content will not pop the popcorn properly. The kernel in seal container at room temperature ensures constant moisture content.

∙        Kernel size – As name suggest it is the size and the measurement term, it is the numbers of kernels per 10 grams. The kernel size is smaller if the number of kernels is greater. More volume if the kernel size is smaller.

Popcorn oils and salts

The oils and salts give the flavour that makes it so tasty. The liquid coconut oil expands the kernel by heating them. It does not leave residue in kettle and is found in movie theatre popcorn. The butter popcorn salt adds salty flavour in popcorn which makes popcorn so yummy.

Popcorn kit

You can use popcorn kits for making popcorn too. It is easy to use. It is for a specific kettle size, and has proportioned Kernels, oil and salt. You can use this whether the site is a low volume or even a high volume. It helps you have a good control on wastages.

Checkout the supplies available in the market here

Popcorn machines

There are different types of popcorn machines available in market.

  • Poppers

This machine has heated corn deck, crumb tray and tempered glass used mainly in Retails Stores and Cinemas.

  • Large Poppers

This is a large machine with pump and taller openings for large audience. It is perfect for entertainment industry like Cinemas & Amusement Parks etc.

  • Staging Dispensers

These are Popcorn warmers with forced-air crisping systems and has lower shelves. It is ideal for movie theatres and amusement Parks &stadiums.

Popcorn merchandising

Serving your customers fresh and warm popcorn in interesting packaging is important. You can use popcorn display carts to attract your customers. To have delightful customer experience, make sure you use decorative bags, buckets or boxes to serve. This will grab your customer’s attention and they will not hesitate to pay you visit again.



Written by Vikas Suri
Mr. Vikas Suri, the founder and CEO of Kitchenrama is a veteran in hospitality sector with over four decades of experience. He started his career in hospitality with Oberoi Hotels and moved on to a German firm selling Commercial Kitchen lines in India. Later, he joined WIMPY’s marketing division and established it as one of India’s first fast food chain. He then moved to the US where he got some valuable experience in selling Commercial kitchen equipments across the world. In 1996 he decided to move back to India and founded his first company. KITCHNRAMA, founded in 2003 is one of the foremost commercial kitchen equipment providers in the country today. Mr. Suri’s has spent years planning kitchens in hotels, restaurants, cinemas and catering units all across the world. His philosophy of achieving excellence through knowledge and honesty makes Kitchenrama what it is today – a company known to serve the best, to the best. His biggest asset is his never say die attitude and an insatiable appetite to grow…