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Texturizers

  Keeps elasticity and softness of the tortilla in its storage. Contains, baking powder and improvers for dough.

Ingredients:
Sodium bicarbonate, calcium sulfate, sodium Aluminium Sulphate, monocalcium Phosphate Monohydrate, monoglycerides and diglycerides , guar 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:
0.50 pounds of “Texturizer TT” 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

  Increase the shelf life of the tortillas improving the reheating, elasticity and softness of the tortilla in its storage.

Ingredients:
Vegetable fiber and guar gum.


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


Dosage:
5.6 oz of “Texturizer MT” 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

  Make more resistant the corn tostada, absorb less fat, increasing the shelf life of the tostada.

Ingredients:
Corn starch, guar gum, xanthan gum.


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


Dosage:
5.28 oz of “Texturizer for corn tostada” 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