TORILLA CHIPS

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• Tortilla is the most important corn food in Mexico,America,and Colombia

• Tortilla chips can come in many different sizes and shapes, such as triangles, rounds, and rectangular strips

• Tortilla chips are made using yellow corn, white corn, flour, whole wheat, or blue cornmeal

Introduction

Manufacturing Steps

1. Cooking and Steeping

2. Washing 3. Stone Milling

4. Sheeting / Forming

5. Baking

6. Cooling

7. Adding salt and Flavouring agents

8. Packing

1.Cooking and Steeping

• Production begins with the alkaline cooking of good quality of whole corn

• It was done up to 3 hours at 80-100⁰C

• Corn is cooked in 120-300% excess water containing 0.1-2.0% hydrated lime

• After cooking corn is steeped for 8-12 hours

2.Washing

• After steeping the whole mixture is transferred mechanical washers or washed by hands

• Pericarp and excess lime are washed away during this process

3.Stone Milling

• The clean dough is ground using a system of two matches carved stones

• The material is forced into the gap between the stones

• During this process water is usually added ,it cools down the stones and prevents excessive wear

• After milling dough with fine particles and high moisture content is sheeted into a thin layer

4.Sheeting/Forming

• The dough is spread into the sheets

• They were cut into small pieces using dough cutters

• Most common shapes are circular and triangular pieces

5.Baking

• Tortilla pieces are baked at temperatures ranging from 280-315⁰C

• Baking time varies from 20-40 sec

6.Cooling

• Baked tortillas are placed on cooling racks

• Tortillas are cooled about 3-5 min

• Tortillas were cooled up to 25⁰C

7.Adding Of Salt And Flavouring Agents

• Salt and flavouring agents are added to the tortillas by using powder dispensers or a spraying system

• A liquid seasoning mix is used as a flavouring agent

8.Packing• Mostly automatic packing machines are used

• System can be configured to match our production and factory needs

Thank You