While there are different methods to produce flour tortillas—hot-press, hand-stretch, and die-cut, as examples—they are a generally simple product compared to other baked goods. They begin with a dough of flour, water, and salt, along with fat and leavening agents. Then, they are formed into balls of dough, flattened, and baked to their ideal consistency. The tortilla and the product taste can vary based on the quality of ingredients.
Consumer tastes are a significant driver of the tortilla demand, and not just any tortilla will do. Clean label, vegan, organic, and non-GMO verified tortillas are important in their buying decision. As a result, high-quality raw ingredients are essential for tortilla production, especially if improvers or additives are not an option for the product.
Corn tortillas are traditionally a popular choice—both as a gluten-free alternative and its health benefits—but flour tortillas represent the fastest-growing segment during this forecast period.
Good-quality tortillas are symmetrical, uniform, opaque, toast-marked, puffed, soft, flexible without cracking, and have a long shelf life. Because product appearance is an essential factor in tortilla production, many companies have invested in automated methods to assess tortillas before packaging.
Thymly Products works with bakeries to create the best ingredients so tortilla’s will have the best appearance and a long shelf life. Please contact your regional sales rep to learn about how our company can help you reach your companies goals.
