Product/Service
Tortilla Production
•Application Sheet: Tortilla Production
The overall consumption of tortillas has grown at a steady pace in recent years due to their increasing popularity in various cultures and countries as a favorite snack and meal option. In the US, tortillas have emerged as one of the fastest growing bakery products – second only to sliced bread in terms of sales.
There are basically two types of tortillas: wheat-based and corn-based. In the production of wheat flour tortillas, the raw ingredients are transferred to a large mixer where they are combined to create the dough. Corn tortilla production starts with a process called nixtamalization, in which the corn is soaked in an alkali solution of lime (calcium hydroxide) and hot water.
Nixtamalization removes the hard outer hull from the kernel, making it easier to grind and the resulting dough more flexible. It also improves the flavor and aroma of the final corn flour blend product. The chemical changes resulting from the cooking and soaking also increase the nutritional value of the corn flour by increasing levels of calcium, iron, copper, zinc, and releasing niacin and essential amino acids while also reducing the content of mycotoxins (toxins resultant from molds that commonly infect maize).
Click Here To Download:•Application Sheet: Tortilla Production
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