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  2. Popcorn maker - Wikipedia

    en.wikipedia.org/wiki/Popcorn_maker

    A hot-air home popcorn maker. A popcorn maker (also called a popcorn popper) is a machine used to pop corn. Since ancient times, popcorn has been a popular snack food, produced through the explosive expansion of kernels of heated corn . [1] Commercial large-scale popcorn machines were invented by Charles Cretors in the late 19th century. Many ...

  3. Popcorn - Wikipedia

    en.wikipedia.org/wiki/Popcorn

    An in-home hot-air popcorn maker A commercial pop corn making machine Popcorn can be cooked with butter or oil. Although small quantities can be popped in a stove-top kettle or pot in a home kitchen, commercial sale employs specially designed popcorn machines, which were invented in Chicago, Illinois , by Charles Cretors in 1885.

  4. Cretors - Wikipedia

    en.wikipedia.org/wiki/Cretors

    C. Cretors & Company is an American manufacturing company, specializing in popcorn machines and other concessions equipment. It was established in 1885 with the invention of the first large-scale commercial popcorn machine to pop corn in oil. C. Cretors & Co. is in Wood Dale, Illinois and is still owned by the Cretors family.

  5. 6 Essential Baking Ratios That You Should Know - AOL

    www.aol.com/6-essential-baking-ratios-know...

    Baked Good . Baking Ratio . Pie Dough. 3 parts flour: 2 parts fat: 1 part water. Muffins. 2 parts flour: 2 parts liquid: 1 part egg: 1 part fat. Quick Breads

  6. This is how you make a DIY popcorn machine - AOL

    www.aol.com/diy-popcorn-machine-172746980.html

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  7. This machine lets you make movie theater popcorn at home - AOL

    www.aol.com/article/lifestyle/2020/03/16/this...

    Grab your remote and this space-saving popcorn machine to get the full cinema experience from the comfort of your couch.

  8. Baker percentage - Wikipedia

    en.wikipedia.org/wiki/Baker_percentage

    In a recipe, the baker's percentage for water is referred to as the "hydration"; it is indicative of the stickiness of the dough and the "crumb" of the bread. Lower hydration rates (e.g., 50–57%) are typical for bagels and pretzels , and medium hydration levels (58–65%) are typical for breads and rolls . [ 25 ]

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