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Enhancers

  Prevents the growth of microorganisms in tortillas, increasing the shelf life of the flour tortillas for at least 30 days without changing the flavor and aroma of the product. Contains, baking powder, preservatives and improvers for dough.

Ingredients: Calcium propionate, Sodium bicarbonate, calcium sulfate, sodium Aluminium Sulphate, fumaric acid, potassium sorbate, monocalcium Phosphate Monohydrate, monoglycerides and diglycerides , carboxymethyl celluloseand L cystein.

Instructions for use: Mix at least one minute with the wheat flour; then add the vegetable fat or animal fat,then add water and mix until you see the kneaded dough.

Dosage: A pound of “Improver TM30 PLUS” per 50 pounds of wheat flour.

Packaging and presentation: 55.07 Lbs/25 Kg.

Palletizing of export cargo: 48” X 40” pallets
Bags per layer: 5 maximum
Layers per pallet: 10 maximum

  Prevents the growth of microorganisms in tortillas, increasing the shelf life of the flour tortillas for at least 20 days without changing the flavor and aroma of the product. Contains, baking powder, preservatives and improvers for dough.

Ingredients: Sulfate calcium, Salt, Sodium bicarbonate, sorbic acid, sodium Aluminium Sulphate , fumaric acid, calcium propionate, monocalcium Phosphate Monohydrate. monoglycerides and diglycerides ,sodium stearoyl lactylate, and guard gum and L cystein.

Instructions for use: Mix at least one minute with the wheat flour; then add the vegetable fat or animal fat,then add water and mix until you see the kneaded dough.

Dosage: 2.50 pounds of “Mix Flour tortilla GS20 ” per 50 pounds of wheat flour.

Packaging and presentation: 55.07 Lbs/25 Kg.

Palletizing of export cargo: 48” X 40” pallets
Bags per layer: 5 maximum
Layers per pallet: 10 maximum

  Prevents the growth of microorganisms in tortillas, increasing the shelf life of the flour tortillas for at least 20 days without changing the flavor and aroma of the product. Contains, baking powder, preservatives, butter flavor and improvers for dough.

Ingredients: Sulfate calcim, Salt, Sodium bicarbonate, sorbic acid, sodium Aluminium Sulphate , fumaric acid, calcium propionate, monocalcium Phosphate monohydrate. monoglycerides and diglycerides ,sodium stearoyl lactylate, and guard gum, artificial flavor of butter and L cystein.

Instructions for use: Mix at least one minute with the wheat flour; then add the vegetable fat or animal fat,then add water and mix until you see the kneaded dough.

Dosage: 2.50 pounds of “Mix Flour tortilla GS10″ per 50 pounds of wheat flour.

Packaging and presentation: 55.07 Lbs/25 Kg.

Palletizing of export cargo: 48” X 40” pallets
Bags per layer: 5 maximum
Layers per pallet: 10 maximum