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Preservatives

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

Ingredients:
Calcium propionate, potassium sorbate, fumaric acid. 


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 “Preservative TT 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 tortillas for at least 30 days without changing the flavor and aroma of the product.

Ingredients:
Benzoic acid, fumaric acid, potassium sorbate, artificial flavors and sugar.


Instructions for use:
Mix at least one minute with the corn flour; then add the water until you see a firm dough.


Dosage:
A pound of “Preservative MC30″ per 50 pounds of corn 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 tortillas for at least 15 days without changing the flavor and aroma of the product.

Ingredients:
Calcium sulfate, sorbate potasium, sodium propionate, yellow color #5.


Instructions for use:
Mix at least one minute with the corn flour; then add the water until you see a firm dough.


Dosage:
0.55 pounds of “Preservative NixtW2″ adding 0.50 pounds of lime per 50 pounds of corn 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