Producing The Perfect Tortilla

Tortillas are flat, thin, light-colored, round breads, made from corn or wheat. Depending on the region, they may vary in size. Along with tacos, burritos and enchiladas, they are considered a staple food for most people in Mexico and Central America.

Tortillas are extremely versatile products and are suitable for virtually any occasion. They have been traditionally homemade for centuries and are mainly used as wraps for tacos filled with shredded meats, beans, vegetables, cheeses, hot/spicy sauces, and other fillings.

In the U.S, Wheat flour tortillas are the fastest growing segment of the entire baking industry with an estimated market size of USD 35.8 billion in 2022 and an expected compound annual growth rate (CAGR) of 5.45% for the forecast period of 2023 – 2032.

Current health trends have been partially responsible for the growth of the tortilla market due to their lower fat content and its potential use as a wrapper for several snack products.

Tortilla production is characterized by a simple process of mixing, extruding, die cutting or stamping, baking, cooling and packaging. However, to obtain the perfect tortilla, several operational parameters need to be taken into account like: pH, water activity and moisture content.

Producing the perfect tortilla is a challenge many bakers around the world face in their everyday fabrication. If you would like to know more on:

• How to produce tortillas with alternative flours such as buckwheat or rice?
• How to accomplish the perfect texture?
• How to keep the optimal shelf life of your tortilla?

And so much more, go check out our Tortilla Production BAKERview webinar on Youtube!

Brought to you by AB Mauri