date:May 14, 2013
n the U.S. Producing more high quality tortillas quicker than before is but one of the challenges the industry must manage, said TIC Gums, and hydrocolloids can have an immediate, positive impact.
When tortillas bake, weak spots develop where the tortilla dough rests on the mesh conveyor, says the company, but 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