Gums Solve Common Problems in Tortilla Manufacturing
It can be tricky to formulate a tortilla that is easily manufactured yet still enjoyable to eat. Too little moisture in the dough makes it less durable while too much moisture can result in a dough that is too sticky to roll or convey.
Customers frequently ask our Gum Gurus® to recommend stabilizers that can improve the quality and manufacturability of their tortillas. Whether you need to increase the flexibility and durability of your tortilla dough or reduce sticking in processing or after packaging, adding gums and stabilizers to your formulation may resolve those issues as well as challenges related to moisture retention and control.
One of our popular stabilizers for tortillas and flatbreads is Ticaloid® 1023 T Fine. It creates a flexible, soft tortilla by increasing moisture retention and dough strength.
Incorporating Gums into Tortillas
When adding gums to tortillas, we usually recommend that the gum be blended with other dry ingredients at a ratio of 4 to 6 oz. per 100 pounds of flour and that 5 parts of additional water be added to the formulation to prevent the final product from being too dry.
Download our white paper titled, “Gums for Tortillas” for more information.
To talk to a Gum Guru® about your specific texture and stability needs, chat live online or call our technical support hotline at (800) 899-3953/+1 (410) 273-7300.