AIB

Agenda

Agenda is subject to change. Please review our dress code.

Day 1

Time Activity
8:00 a.m. Welcome and Introductions
9:00 a.m. Wheat, Milling, and Flour Technology 
  • Identify the different types of wheat and why the composition of flour is important
  • Explain the differences in flour types and optional flour treatments
10:00 a.m. Break
10:15 a.m. Flour Tortillas: Ingredients and Formulations
  • Summarize baker's percent
  • Discuss flour tortilla formulations and function of water, shortening, yeast, salt, sugar leavening, gums, enzymes, emulsifiers and preservatives.
12:00 p.m. Lunch (On your own)
1:00 p.m. Hands-On Flour Tortilla Lab
  • Make flour tortillas with flour, shortening, and baking powder variations.
5:00 p.m. Adjourn

Day 2

Time Activity
8:00 a.m. Review previous day
  • Evaluate tortillas from previous day
9:00 a.m. Analytical Lab
  • Identify key indicators of tortilla quality such as stretching, folding, moisture and pH as well as methods to measure.
  • Demonstration of analytical tests: texture analyzer, moisture, water activity
10:00 a.m. Break
10:15 a.m. Tortillas: Production Processes and Controls
  • Discover equipment and process parameters for hot press, die cut, and hand stretch tortillas.
  • Describe common tortilla process controls and methods to reduce waste and increase throughput
11:15 a.m. Tortilla Shelf-Life and Water Activity
  • Define water activity and ways to control
  • Identify how formulation and process impact shelf-life
12:00 p.m. Lunch (On your own)
1:00 p.m. Hands-On Flour Tortilla Lab
  • Make flour tortillas with conditioner, gum, and flavor variations.
5:00 p.m. Adjourn

Day 3

Time Activity
8:00 a.m. Review previous day
  • Evaluate tortillas from previous day
9:00 a.m. Structure and Chemistry of Corn
  • Describe key characteristics and types of corn used for tortillas.
10:00 a.m. Break
10:15 a.m. Technology of Corn Cooking: Nixtamalization
  • Explain the process to make masa and masa flour.
  • Discuss different types of masa flour and uses.
11:15 a.m. Corn Tortilla Manufacturing
  • Explain equipment and process controls for corn tortillas.
  • Summarize equipment and processing for frying chips.
12:00 p.m. Lunch (on your own)
1:00 p.m. Demonstration on Corn Cooking
2:00 pm Hands-On Corn Tortilla Lab
  • Make corn tortillas with different types of masa: fine, coarse, yellow, and white
4:00 pm Hands-On Lab
  • Fry corn tortillas to make chips
5:00 p.m. Adjourn

Day 4

Time Activity
8:00 a.m. Review previous day
  • Evaluate tortillas from previous day
  • Troubleshoot corn and flour tortillas
9:00 a.m. Tortilla Trends
  • Summarize and discuss current trends related to tortillas: all natural, clean label, high fiber, no preservatives, lower sodium, trans fat free, cholesterol free, non-GMO, gluten free
10:00 a.m. Break
10:15 a.m. Hands-On Tortilla Culinary Applications
Practice and review techniques and recipes to make:
  • Breakfast and lunch burritos
  • Tacos
  • Taco Salads
  • Wraps
  • Desserts
11:15 a.m. Course Review and Wrap-up
12:00 p.m. Course concludes

Successful completion of this course earns the participant a certificate of completion and Continuing Education Units.

Learning objectives

  • Calculate in bakers percent major and minor ingredients and how it can affect tortilla quality.
  • Explain the chemistry of corn, history of use, and flour types used in tortillas.
  • Practical labs demonstrate tortilla and chips production and frying.
  • Discover the nixtamilization process used to make corn masa
  • Review corn tortilla and chips manufacturing process.
  • Evaluate products, identify differences and build a trouble shooting guide. Review shelf life implications
  • Identify the most common applications and uses of tortillas in the food service industry and the special requirements. Trends.
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