DESCRIPTION
Southern Tortilla 2.0 is a base designed to make a tasty tortilla with maximum flexibility and very little translucency.
FEATURES
- Uses the latest ESL Technology and anti-stick ingredients
- Finished product has maximum flexibility, great softness, and very little translucency
- Does not contain Partially Hydrogenated Oils (PHOs)
INGREDIENTS
Salt, Sodium Bicarbonate, Mono- and Diglycerides, Sodium Aluminum Phosphate, Preservatives (Calcium Propionate, Potassium Sorbate), Sodium Aluminum Sulfate, Fumaric Acid, Corn Starch, Enriched Wheat Flour (Wheat Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Calcium Sulfate and 2% or Less of Each of the Following: Guar Gum, Soybean Oil, Monocalcium Phosphate, Hydrogenated Soybean Oil, Enzymes, Sodium Metabisulfite.
Southern Tortilla
Ingredients |
LBS. |
| Patent Flour | 100.00 |
| Southern Tortilla 2.0 | 7.50 |
| Shortening | 10.00 |
| Water (Variable) | 54.00 |
| Total weight | 171.50 |
Procedure
Using a vertical mixer, mix 2 minutes on low speed and 8-10 minutes on medium speed or to full development