Tortilla Shelf Life Extension BAKERpaper

1 module


BAKER Academy



Fresh tortillas are taking the bakery market by storm. The exciting tortilla innovation is led by adding seasonings, herbs and spices such as cilantro, chives, rosemary, limes, or chilies to add to organoleptic properties. The increase in the convenience food market also facilitates the global tortilla market even further.

A quality product, however, requires a tortilla that stays soft and flexible over the course of its shelf life. This technical paper looks at tortilla quality and shelf life extension solutions, plus formulas and processing tips. 


By completing/passing this course, you will attain the certificate BAKER Academy Session


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Added 11 days ago, by Birol
Added 12 days ago, by Paul
Added 22 days ago, by Amin
Added 22 days ago, by Mirvjen
Added 25 days ago, by Anonymous
Nice paper! Very interesting!!
Added about 1 month ago, by Anonymous
This course is very fruitful for me because I m small chain of bakery products currently I m start tortilla making I have such a problem manily it's self life and long time softness.i hope when I used these methods remove that time of problem
Added about 1 month ago, by Lisa
Added about 1 month ago, by Riette
Greatly appreciate this course. I learnt so much and through your teachings will have to write a brand new recipe for my tortillas, it's for the better for More Foods and our customers. Thanks you for sharing invaluable information to instill good practice.
Added about 2 months ago, by Alberto
I was hoping to see more information on this matter, not just a pdf that says that emulsifiers help whitout mentioning which ones and the applications of hydrocolloids and emulsifiers in this industry. Good to know that enzymes help, but it is visible and evident that this course is completely sponsored.
Added about 2 months ago, by Tijani

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