National Honey Board

Honey Whole Wheat Flour Tortilla

Ingredients	Bakers %	Total %
Whole white wheat flour	100.0	55.4
Salt	1.5	0.8
Baking powder	2	1.1
Vital wheat gluten	20	2.2
Honey	6	3.3
Shortening, all purpose	10.0	5.5
L-cystiene (30 ppm), soln.		.2
Water, (58% - adj. for honey & L-cys.)	56.6	31.4

Mix:

Mix dry ingredients, including shortening, for one minute at a low speed
Add water and mix for one minute at a low speed
Mix 6 minutes at a 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) for 1.6 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 60

Cool:

On a wire rack for 15 minutes or until completely cool

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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.