Pofmais "Plomyk" (Popcorn)

* To make popcorn, only a special “popping” variety of corn is used (it is very difficult or completely impossible to make popcorn from ordinary corn used for starch or for feed purposes).
Exploding corn has a very thin, but much harder and slightly glassy shell than regular corn.
The grains of popping corn, unlike other subspecies, contain significantly more (20%) fat and protein, approaching the content of the latter in rye and even wheat.
An important economic property of popping corn is the ability of the grains to increase in volume when popping. The quality of grain for blasting improves when it dries on the stand, since in this case more uniform drying of the grain is ensured in all its layers. When grain is harvested raw and dried in dryers, its explosiveness is somewhat worse, since it is less equalized in moisture content. In this regard, harvesting of popping corn should begin when the grain moisture content is within 15-20%.
It is better to store popping corn grain, brought to the required moisture content, on the cob, since this preserves the technological qualities of the grain much better (for 3-4 years).
Before storing, you need to remove all cobs affected by diseases and damaged by pests, for better preservation.
It is recommended to dehull the cobs shortly before using the grains for processing.