The present invention refers to the manufacturing of devices for the production of snacks. Specifically, to the manufacture of devices which allow grains and seeds to increase its size by incorporating air and making them crunchier but less harsh at the same time and more particularly to achieve a grain and seed bursting equipment, which overcomes the resistance that a high viscosity fluid such as sucrose caramel opposes. Structurally, the popping machine for corn and other grains and seeds is characterized by comprising a base structure, on which there is a discharge hopper for collecting the popped product in its lower part, and in the upper part there is a concentric hexagonal burner, a base, which in its central part presents the union of two bolts, attached to a third bolt with draggers which is placed inside the main container with a lid.

The present invention refers to the manufacturing of devices for the production of snacks. Specifically, to the manufacture of devices which allow grains and seeds to increase its size by incorporating air and making them crunchier but less harsh at the same time and more particularly to achieve a grain and seed bursting equipment, which overcomes the resistance that a high viscosity fluid such as sucrose caramel opposes. Structurally, the popping machine for corn and other grains and seeds is characterized by comprising a base structure, on which there is a discharge hopper for collecting the popped product in its lower part, and in the upper part there is a concentric hexagonal burner, a base, which in its central part presents the union of two bolts, attached to a third bolt with draggers which is placed inside the main container with a lid.

A method is provided for producing at least one popcorn grain substantially entire and coated, completely or partially, with at least a first layer of a first melted cheese directly in contact with the popcorn grain. The first melted cheese has an initial moisture content of less than 35%, or alternatively, the first melted cheese is cooked too and its moisture after cooking is lower than 8%. A second layer of a second cheese may be applied to the food product.

A method is provided for producing at least one popcorn grain substantially entire and coated, completely or partially, with at least a first layer of a first melted cheese directly in contact with the popcorn grain. The first melted cheese has an initial moisture content of less than 35%, or alternatively, the first melted cheese is cooked too and its moisture after cooking is lower than 8%. A second layer of a second cheese may be applied to the food product.

A popcorn popper for popping popcorn kernels includes a base section that includes an electrical blower that receives air from an inlet from a location exterior to the popcorn popper and provides air through an air outlet. A popping section that is positioned in a manner to receive the air provided through the air outlet of the base section and suitably sized for popping popcorn kernels in response to receiving sufficient heat together with the received air. A transfer section that receives the popped popcorn from the popping section that may optionally support popcorn and seasoning. A removable container that receives the popped popcorn from the transfer section.

A popcorn popper for popping popcorn kernels includes a base section that includes an electrical blower that receives air from an inlet from a location exterior to the popcorn popper and provides air through an air outlet. A popping section that is positioned in a manner to receive the air provided through the air outlet of the base section and suitably sized for popping popcorn kernels in response to receiving sufficient heat together with the received air. A transfer section that receives the popped popcorn from the popping section that may optionally support popcorn and seasoning. A removable container that receives the popped popcorn from the transfer section.

This group of inventions relates to a method for manufacturing and a composition of the rice crispbreads, containing rice grits, water and a flavouring additive, which includes concentrated fruit and/or vegetable juice or a mixture of fruit and/or vegetable juices in a mixture with berry and/or fruit puree, a natural flavour, beta-carotene. A method for manufacturing of the rice crispbreads contains a treatment of the rice grits by purifying them from impurities and subsequent moistening with water; extruding the finished rice grits with simultaneous baking and briquetting; applying the flavouring additive on a surface of the crispbreads by spraying, the components for manufacturing of the crispbreads being taken according to the above composition.

The coating can have a low-sweetness perception. During manufacturing and processing, the coating maintains a flowability to allow a glaze state of the coating to be applied to a food. Upon cooling, the glaze state of the coating forms a glass state that provides a low-sweetness impact which facilitates application of savory taste perceptions.

The coating can have a low-sweetness perception. During manufacturing and processing, the coating maintains a flowability to allow a glaze state of the coating to be applied to a food. Upon cooling, the glaze state of the coating forms a glass state that provides a low-sweetness impact which facilitates application of savory taste perceptions.

The coating can have a low-sweetness perception. During manufacturing and processing, the coating maintains a flowability to allow a glaze state of the coating to be applied to a food. Upon cooling, the glaze state of the coating forms a glass state that provides a low-sweetness impact which facilitates application of savory taste perceptions.