Features

Cream Flavored INDIAM Popcorn 60g,
A perfect blend of sweet warm caramel and just the right pinch of sea salt for a flavor explosion. Delicious, dark and robust with dark brown sugar as the star.

1. Selected raw materials Indiam Popcorn is made from imported mushroom corn, high quality maltose syrup and imported premium caramel to ensure a natural and sweet taste.
2. Healthy Pursuit We use of natural oil palm kernels extracted from low-fat, low-calorie vegetable oil to ensure the health of our products.
3. Natural and delicious Healthy raw materials, round and full balls, crisp taste , bright color, no hard cores without dregs.
4. Unique technology Indian popcorn has advanced automatic production line, using light roasting modern technology, the expansion is just right, the ball is round and full, slagging completely

Preservation method

Because popcorn is easy to be affected by moisture, it will lose its crisp and delicious fresh taste after being affected by moisture, so popcorn is not easy to keep for too long, so it should be eaten fresh. If you want to store it, keep it in a well ventilated and dry place to prevent moisture.

Historical sources

Popcorn is a kind of puffed food that has existed in ancient times. Hundreds of years ago, necklaces were greedy. Before European immigrants moved to this “new world”, the Indians living in this continent were in vogue to eat popcorn.
After returning to Europe, Columbus once described to people the vivid scene of Indian children in the “new world” peddling in the street with popcorn necklaces. It was also the Indians who taught the new European immigrants the techniques of planting and baking corn.
A historian also found in a cave in New Mexico that the popcorn eaten by the ancient Indians 5000 years ago was far less crisp than the contemporary popcorn due to the limitation of the “craft” at that time.
Modern inventors have designed an electric cooker for families who like popcorn. It is said that it takes only 10 minutes to make a large pot of popcorn.

Traditional popcorn is made from corn and heated at high temperature in a small converter. Some saccharin may be added to the popcorn, but no margarine fat will be added. Although the traditional popcorn is not high in fat, the traditional small converter may release lead at high temperature.

Caramel popcorn

Caramel popcorn (12 sheets)

Electric appliances are used to bake popcorn at the food counters of cinemas. Modern manufacturing technology reduces the risk of lead harm to human body, so there is no need to worry about its lead pollution. But modern methods of popcorn additives are too numerous, and often add a lot of margarine, essence and pigment during the production process, which increases the energy and trans fatty acids content of popcorn, and increases the risk of cardiovascular and cerebrovascular diseases and zinc deficiency after eating.