Manufacturing Process
Corn grits are "popped" under high pressure, turning them into long lines of white, puffed, unflavored Bamba. The lines are cut into nuggets and then moved to a drying chamber where they are air-baked for 20 seconds, which gives them a crispy texture. The peanut butter, imported from Argentina, is added at the end. A worker stands on a step above the rotating drums and pours a pitcher of liquid peanut butter into each of the containers. As the drums turn, the nuggets are coated. The hot Bamba is then moved along a conveyor belt to cool before packaging.
Read more about this topic: Bamba (snack)
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