Mix:

• Mix dry ingredients, including shortenin, for one minute on a low speed
• Add water and mix for one minute on low speed
• Mix six minutes on medium speed

Desired temperature of the dough after mixing is 84°-88°F

Floor Time: Allow the fully mixed dough to rest for 10 minutes at 84°F Divide: 40 gram dough pieces, round, cover and rest for 10 minutes Yield: Approximately 40 tortillas. Press: Using automated equipment, press dough pieces (900 p.s.i) 1.2 seconds at 365°F top and bottom press plate temperature Oven:

• Using automated equipment, bake 34 seconds at 475°F.
• Bake zones: 1= ¾ off, 2 = all on, 3 = off
• E-track speed at 57.5

Cool:

• Cool on a wire rack for 15 minutes or until completely cool

Spring wheat bread flour with a protein content of ~13% produces a tortilla with a spread of ~16cm

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Ethnic Foods Recipes

Focaccia Flour Tortilla with Honey Honey Whole Wheat Flour Tortilla

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This formula is designed to be tested in a commercial bakery's research and development lab, and then scaled up for mass production depending on a bakery's equipment and specific formulation needs. For more technical information on this formula please contact us.

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