Raw seed is spread thin and dried slowly and evenly, because rushed drying cracks the shell and cuts the number of kernels that puff afterwards.
Light, shrunken, and cracked seeds are picked out by hand and by screen, since these rarely puff and only add dead weight to your sack.
Gauged sieves sort seed into narrow size ranges, because popping works best when every seed in a batch is similar. Choose ranges for your machine.
We run a small popping unit and buy raw seed because it costs less to ship than popped nuts. Chandra & Sons Corporate's seed popped well in our first trial, and most kernels puffed fully.
Our roasting line is sensitive to seed size, because mixed sizes pop unevenly. The seed from Chandra & Sons Corporate came in tight size ranges, and our machine settings needed almost no adjustment.
We worried about torn sacks at our port, where handling is rough. All sacks from Chandra & Sons Corporate arrived intact and tightly stitched, and none leaked seed, so the count matched our invoice.
Popping yield is our whole business, so I weigh every batch afterwards. Chandra & Sons Corporate's seed gave us the highest share of fully puffed kernels this season, and our scrap pile shrank.
Our trading house had never handled unpopped seed. The team sent a simple note on roasting temperatures and tempering time, which let our new plant run its first batches without wasting seed.
Shell hardness decides our roasting temperature, so I asked for a moisture reading and a cracked-seed sample before ordering. Both arrived quickly, and the full lot behaved just as that first bag did.
Your company, daily capacity, seed size, destination port, and moisture limit are all we need to begin. Extra detail helps us quote sharper figures faster.
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