Can we just appreciate tortillas for second? They’re delicious and go with almost anything. It’s no wonder they are an ever-growing sector of the baking industry and a staple in many households. In fact, tortillas represent around 30% of sales in the U.S. baking industry, making them the second most popular bread type in America.
Let’s take a look at flour tortillas
The dough for flour tortillas is usually either leavened by steam generated during baking or raised lightly with a small amount of baking powder/yeast. All flour tortillas contain at least four basic ingredients: wheat flour, water, fat, and salt.
Industrially, they are processed 2 ways:
Hot-press: a more automated procedure, it involves pressing the round and proofed dough pieces in a heated, hydraulic stamping equipment. They tend to be smoother in surface texture and more elastic.
Die-cut: the dough is extruded in a continuous band, followed by sheeting and cross rolling to the correct thickness. Then, it’s cut with a circular die into individual round pieces whose diameter is identical to that of the die. This method greatly reduces the production cost.
Here’s a standard formula:
Patent flour, 11–12% protein content (100%)
Fresh Yeast (compressed) (0.1–1.0%)
Gums (water holding improvers and dough strengtheners) (0.3–4.0%)
Soy flour (water holder and nutritional profile improver) (1.0–5.0%)
Dr. Lin is the baking industry’s influencer who has had a love affair with baking for 30 years. Starting with a BSc degree in Food Science & Technology at the Ohio State University, a MSc and PhD from the Department of Grain Science at Kansas State University. While working at Wendy’s and Dave’s Killer Bread, her technical teams experienced the lack of technical baking information on the internet. Seeing that this was not freely shared, Dr. Lin decided to launch BAKERpedia to cover this gap. With over 2 million pages read annually, BAKERpedia is the world’s only FREE and comprehensive online technical resource for the baking industry. Catch Dr. Lin at our BAKER Academy solving baking problems, subscribe to the BAKERpedia YouTube Channel & follow her on LinkedIn.