Popcorn kernels need a thick shell to hold in pressure until reaching 450°F, at which point the 13.5% moisture inside vaporizes, causing the kernel to pop open. Processors dry corn to precisely 13.5% moisture for optimal popping. Special machines are then used to select kernels of the proper size and shape for maximum popping.

1. Popcorn
How is the porporn made?
It has to be able to hold back the pressure inside the kernel until
th temperature reaches at least 450 degrees Fahrenheit.
what does it take to make the perfect
kernel for popping?
the answer is a thick rounded shell with the right amount of moisture inside it pops best at 13 and a half percent
moinsture so our first job as a processor is to dry that corn to the proper moinsture content getting the moisture
level right is the easy part.
What machines are used to
select the popcorn?
Time
Machine