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Tortillas and Wraps: A Guide to Product Development

Tortillas are flat, thin, light-colored, round breads.
Tortillas and wraps have transcended their traditional roots, becoming a staple in numerous cuisines worldwide. This surge in popularity is driven by several factors, including the increasing preference for healthier, on-the-go meals and the versatility of tortillas as a base for a wide range of dishes.

As the market for tortillas expands, so do opportunities in both the retail and food service sectors. As a commercial baker, recognizing these trends can open doors to new product lines, innovation, and market expansion.

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Formulating Tortillas

At their core, tortillas and wraps are thin, flatbreads made from a variety of ingredients. Traditionally, tortillas are categorized into two main types: flour tortillas and corn tortillas. Wheat flour tortillas are typically soft and pliable and used in a variety of wraps and burritos. Corn tortillas, on the other hand, are made from masa (a dough made from a special type of corn flour) and are a staple in Mexican cuisine, known for their distinct flavor and texture.

Beyond these traditional varieties, there are numerous variations in the market today, including whole wheat, flavored, gluten-free, and even low-carb tortillas. Each type of tortilla or wrap offers unique qualities and requires specific production techniques to achieve the desired characteristics.

A Guide to Tortillas and Wraps

Get the ultimate resource on cakes and download our free Pocket Guide! Topics in this eBook include:

  • Common varieties of tortillas and wraps
  • Key ingredients and their functions
  • Formulation and troubleshooting tips
  • Quality assurance factors
  • Specialty trends
Download the Pocket Guide (and more)

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