FAQ

Popular snack from roasted corn grains. Prior to the discovery of cinema-lovers, it was already a well-known and beloved habit for cave dwellers. The oldest finding, 5,000 years old, was found in New Mexico, and scientists consider it a purely American product. The natives enjoyed it by placing the corn seeds one on top of the flame with the help of a branch. With popcorn they made beer and soups, and used it to make jewelry. This is how Christopher Columbus learned about his existence.

It is recorded that on February 22, 1630, an Indian named Kwadakena from the Wabanog tribe learned the art of popcorn at some British settlers in Plymouth, Massachusetts. Europeans who tasted it were so excited by the taste that they ate it every morning, accompanying it with cream and sugar. It later became a necessary accompaniment to Thanksgiving dinner. Popcorn was further popularized in the 19th century by street vendors in parks, festivals and carnivals, when the average American began to have more free time available. With the proliferation of the moving image, street vendors set their sights outside the cinemas. They quickly clashed with the athletes, who did not want the attention of the spectators during the viewing. However, when the viewers imposed their will and accompanied the pop-up movie promotion, the audiences were forced to adapt to the new situation and took possession of the product, which brought them additional profits. The sweet habit changed during World War II and popcorn gained a salty taste when sugar was scarce. Nowadays, popcorn is the indispensable companion of light entertainment in multiplexes around the world. Americans still hold sacred foods today, at 130 pounds per person per year.

Popular snack from roasted corn grains. Prior to the discovery of cinema-lovers, it was already a well-known and beloved habit for cave dwellers. The oldest finding, 5,000 years old, was found in New Mexico, and scientists consider it a purely American product. The natives enjoyed it by placing the corn seeds one on top of the flame with the help of a branch. With popcorn they made beer and soups, and used it to make jewelry. This is how Christopher Columbus learned about his existence.

It is recorded that on February 22, 1630, an Indian named Kwadakena from the Wabanog tribe learned the art of popcorn at some British settlers in Plymouth, Massachusetts. Europeans who tasted it were so excited by the taste that they ate it every morning, accompanying it with cream and sugar. It later became a necessary accompaniment to Thanksgiving dinner. Popcorn was further popularized in the 19th century by street vendors in parks, festivals and carnivals, when the average American began to have more free time available. With the proliferation of the moving image, street vendors set their sights outside the cinemas. They quickly clashed with the athletes, who did not want the attention of the spectators during the viewing. However, when the viewers imposed their will and accompanied the pop-up movie promotion, the audiences were forced to adapt to the new situation and took possession of the product, which brought them additional profits. The sweet habit changed during World War II and popcorn gained a salty taste when sugar was scarce. Nowadays, popcorn is the indispensable companion of light entertainment in multiplexes around the world. Americans still hold sacred foods today, at 130 pounds per person per year.

Each corn seed consists of the endosperm and the pericarp. The corn seeds used for popcorn production come from a special type of corn because they must have certain characteristics that do not occur in all types of corn. The pericarp is the durable and impermeable part of the fruit that holds the endosperm. Inside the endosperm are the two substances that are responsible and involved in the “miracle” of popcorn: starch and water in the form of moisture. When heating a corn seed, the water content vaporizes within the fruit and when this is done, the internal pressure on the fruit increases. As the heat progresses the internal pressure increases but the wristband because it is particularly durable still retains the wrist structure. At the same time, due to the heating, the physical state of the starch content which is gelatinized and fluidized changes. When both the internal pressure of the wrist is increased and the wrist is no longer able to hold the wrist’s structure then the “burst” occurs. The “burst” releases both the vapor content and the liquid starch which, however, is temporarily cooled and re-solidified, giving the popcorn its known irregular shape. At the time of burst, the internal pressure reaches 135 psi and the temperature 180 ° C. To achieve the best burst, it has been found that the moisture content of the fruit should be about 14%.
If the humidity is lower then the internal pressure will slowly increase and due to the prolonged heating of the fruit the elasticity and consistency of the wrapper will not change at the moment and in such a way as to create a large popcorn flake. If the humidity is higher then the internal pressure will increase rapidly before the gelatinization and fluidization of the starch is complete and the resulting popcorn flake will be low. The same result will be obtained if the heating temperature of the seeds is not as indicated above. The resulting popcorn flakes will be small and in some cases the corn seeds will not pop at all. In conclusion, we could say that the following factors need to be coordinated in order to create a large corn flake:
– The type of seed to have the appropriate amount of internal moisture, starch and specific elasticity pericarp. – The time and temperature of heating to explode the seed at the right time.

You can find My popcorn in select super markets and mini markets all over Greece and in movie theaters.

My popcorn is a pure, natural product, with no additives, No Preservatives, Pigments, Allergens, Gluten Free, No genetically modified organisms.

MyPopcorn is a 100% Greek Product and comes from Greek corn seeds grown in the fertile plains of Xanthi. Next to the fields are Smartfoods facilities that process these unique seeds and prepare your favorite Popcorn with unique flavors and aromas.

MyPopcorn is packaged in an airtight container to maintain its flavor for a long time. When opening the bucket make sure that the transparent gelatin is tightly closed. If it is, you are sure to enjoy your favorite flavor fresh as it was prepared.

If not, return the package and ask for it to be replaced.

When you open the transparent safety gelatin but do not consume all the contents, cover the bucket with the plastic lid again. Keep it in a shady and cool place. You can still enjoy your favorite flavor for up to 10 days.