Good-quality tortillas are symmetrical, uniform, opaque, toast-marked, puffed, soft, flexible without cracking, and have a long shelf life. From a flour tortilla manufacturer’s perspective, if any product appearance changes happen during a production run, their first thought may be to blame their production process. Most producers are less focused on why or how these variations occurred and instead took a reactive approach to fix issues on a case-by-case basis.

However, even with complete control over the production process, poor quality flour can cause these tortilla appearance issues.

This Snack Food & Wholesale Bakery Article explains how tortilla producers can take command of these parameters and ensure tortilla consistency with each production run.

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