Popcorn is not crisp. Too much sugar or too much oil?

Not necessarily. Temperature should be more important.

Popcorn is puffed at high temperature to form an expanded plastid with low moisture content and extremely low density. After standing for a period of time, water vapor molecules in the air will attach to popcorn.

Because popcorn is a swollen plastid of corn, its contact area with water vapor is large, which increases the humidity of popcorn, so it is not brittle. Popcorn can be sealed and stored to solve the moisture problem.

Classification:

Popcorn is mainly divided into traditional popcorn and new popcorn.

Traditional popcorn is made by heating corn in a small converter at high temperature. Some saccharin may be added to taste, but margarine fat will not be added. Although the fat content of traditional popcorn is not high, the traditional small converter may release lead at high temperature.

The food counters in cinemas are all baked with electric appliances. Modern production technology reduces the risk of lead harm to human body, so there is no need to worry about its lead pollution.