date:May 14, 2013
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.
A lot of tortillas are disposed of because they do not meet the manufacturers quality standards, said Greg Andon, president of TIC Gums. Gums will reduce the problem of sticking and increase output wi