Hydrocolloids make tasty tortillas

Hydrocolloids make tasty tortillas

Tortillas are hot, hot, hot! TIC Gums helps put more wraps on store shelves.

Using only a few ounces of a hydrocolloid will help to put more tortillas on store shelves sooner and reduce waste. These facts were announced at the “Tortilla Industry Association” (TIA) 2013 Convention and Exposition at Caesars’ Palace in Las Vegas, May 10 to 11.

Tortillas are hot! According to Euromonitor, the market for tortillas increased an average of 8.7 percent every year from 2007 through 2012, making tortillas the fastest growing packaged industrial bread product in the United States. Producing more, high quality tortillas quicker than before is but one of the challenges the industry must manage. Hydrocolloids can have an immediate, positive impact.

Increased manufacturing efficiency
When tortillas bake, weak spots develop where the tortilla dough rests on the mesh conveyor. 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 off of a metal conveyor.

By evenly distributing the moisture in the tortilla dough, gums and gum systems add needed flexibility and strength to the tortilla. Formulating with hydrocolloids will result in tortillas that are more consistent and higher quality than those made without hydrocolloids.

With better moisture management, tortilla makers will put more products on the store shelf and throw out far fewer. “A lot of tortillas are disposed of because they do not meet the manufacturer’s quality standards,” said Greg Andon, president of TIC Gums. “Gums will reduce the problem of sticking and increase output without the need for any new equipment. Maintenance and other delays related to sticking and torn tortillas will also decrease.”

Advantages of gums in tortilla formulations:

  • Improved flexibility
  • Reduced stickiness
  • Increased moisture levels after baking
  • Better freeze thaw stability
  • Retard staling
  • Increased dough strength


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