Gums for Tortilla Production

A few ounces of gums for every 100 pounds of flour will help reduce the stick that occurs on the heated metal and prevent much of the tearing that results when "sticky" tortillas are peeled off of a metal conveyor.

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When tortillas bake, weak spots develop where the toritilla dough rests on the mesh conveyor. A few ounces of gums for every 100 pounds of flour will help reduce the stick that occurs on the heated metal and prevent much of the tearing that results when "sticky" tortillas are peeled off of a metal conveyor. Gums offer many advantages when included in tortilla formulations, including:

  • Improved flexibility
  • Reduced stickiness
  • Increased moisture levels after baking
  • Better freeze thaw stability
  • Retard staling
  • Increased dough strength

TIC Gums, www.ticgums.com

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