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1947-48 Theatre Catalog, 6th Edition, Page 556 (540)

1947-48 Theatre Catalog, 6th Edition
1947-48 Theatre Catalog
1947-48 Theatre Catalog, 6th Edition, Page 556
Page 556

1947-48 Theatre Catalog, 6th Edition, Page 556

FROM WHICH WOULD YOU BUY POPCORN? It the popcorn machine operator Will just askeand answerethis question for himseLt, he needs not to he constantly reminded that he is handling a toad-and food handling is controlled by strict provisions of pure food laws and health authorities.

heat of your popper, its capacity, seasoning, salt, screening and packaging.


n1. Do you check your popping equipment daily?

52. Do you clean your popping equipment daily?

23. Do you load your popper with the right amount of corn?

u4. Do you use a good grade of seasoning and popcorn salt?

25. Do you use the right amount of seasoning and salt?

"6. Do you screen the finished product adequately?

"'7. Do you package it properly?

ttlf you can answer all of these questions in the afiirmative, then you are on the path to quality. Yes, the path to increased sales and increased profits.


ttRelationship between temperature and humidity, regarding the moisture content of popcorn in storage with free circulation of air.

Temperature Moisture (Degrees Humidity (fontcnt Fahrenheit) (llcr Cent) (Per Cvnl) 20 ........................ .. 54 12.5 56 13.0

60 13.5

30 ........................ ., 57 12.5 61 13.0

65 13.5

50 ......................... .. 62 12.5 66 13.0

69 13.5

70 65 12.5 68 13.0

71 13.5

78 ......................... .. 41 9.2 53 10.6 69 12.6 77 13.5 92 17.5

HIt is generally agreed that the ideal moisture content of popcorn should be from 12.75 to 13.25 on hybrids, and from 13 to 13.5 on the average open pollinated corn.


ttMostpeople know that it is possible to condition popcorn if it has become too dry to pop well. Here are a few suggestions for doing the job,

til. Where a small amount of corn is to be reconditioned, it can be placed in a tight container and water sprinkled on top, and the lid closed. It is imperative that the lid be taken off within 24 hours to prevent molding.

52. Treating of larger quantities where a heated room is available. Get the temperature to 80 or 90 degrees if possible, closing the room up tight and spraying water into the air or onto the sacks. Again it will be necessary to turn fresh air into the room within 24 hours.

53. A low moisture corn can be blended with high moisture corn and it will uniform itself in 10 days to 2 weeks, depending on the weather conditions.

"4. Corn can be dipped into water and immediately poured out thin on a fioor to dry?


Under the section, Selection of Supplies, we hit fairly well on the quality of the product. This was mainly because

It is a reasonably easy matter to keep a popcorn machine clean and free from grease and salt-if the task is done regularly and immediately after oil has come in contact with the metal. And always keep the area around the machine free from kernels and popped corn and other trash.

of the fact that raw materials are of such extreme importance in the final quality of the product.

Many pages could be written on this subject for the popcorn business is no different from any othereexcept in one respect and that is the margin of profits.

In everything you buy, whether for personal needs, oflice supplies and equipment, production equipmentein fact, just everythingeyou look for one thing and that is for the best quality product at the lowest possible price.

Now the position is reversed, you are selling instead of buying, but your customers are buying and they are looking for a quality product. Keep that in mind for that is your secret for repeat business.

Popcorn can be a profitable business. There is a larger margin of profit here than in nearly any other food product. You have more than enough margin to give your customers quality for it costs you nothing. By securing the best supplies, you not only have a quality product but as a general rule you increase your proiits through greater expansion.

Screening of the corn is of the utmost importance. Dmft worry about the amount of waste corn in the corn pan as long as you are receiving satisfactory volume to the pound of raw corn. You must be sure, however, that your operators are not selling the old maids or scorched kernels. No one likes these and it will tend to kill your repeat sales.

Do everything possible to put out a product of which you are personally proud. See that the product is sanitary, raw supplies of the best possible grade and that nothing is done in the handling

1947-48 Theatre Catalog, 6th Edition, Page 556