Cheese Coated Popcorn Recipe Patent

Melting cheese 🧀 over most food is normally welcomed, but it doesn’t work that well for popcorn 🍿 . It makes the popcorn soggy and no-one really enjoys that, especially Plochman Frederick who set about trialing various methods, persevering with powders and multi-coatings until he hit upon a method to melt cheese while maintaining the popcorn crunch.

In 1992, Plochman patented:

  • Mixing popped popcorn and shredded cheese into an unlayered, homogenous mixture;
  • Heating to melt the cheese (at about 120C);
  • Freezing; and
  • Freeze-drying.

The trick lies in starting the freezing step within an incredibly short time of melting the cheese – 15 seconds!


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