Specializations: Tortillas

Specializations: Tortillas

Perfect the craft of flour and corn tortilla manufacturing in this in-depth course!

Join experts and industry leaders to boost your quality and cost-effectiveness for both corn and flour tortilla varieties. You'll hone your skills in formulation, processing, production and waste reduction, while learning about product development opportunities and how to respond to the new health trends. You’ll even get the chance to engage in informative discussions and gain hands-on experience in our state-of-the-art labs.

Experience Level

Anyone with a solid foundation in baking practices who is ready to dig deeper into this specialization will benefit from our detailed training. This course is especially beneficial for tortilla manufacturers, wholesale bakeries, branded bakery product manufacturers, and those working in R&D, QA, production and technical services departments.

After this seminar you’ll know how to:

  • Seek out preferred qualities in flour and corn
  • Choose and utilize appropriate equipment
  • Control dough variables during mixing and processing stages
  • Assess quality differences and attribute root causes
  • Stay ahead of industry trends: gluten-free, GMO-free, all natural, whole wheat, etc.

Upon successful completion of this course you will receive 2.7 IACET continuing education units.

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
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-stretched 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
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
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

Enrollment Information

Cancellation Information

  • Enroll by calling your local office.
  • Enroll online: add to cart below

Taxes will be added to stated seminar fees as applicable.

Date & Location

For seminars accepting enrollments, click on the city and state below for hotel information and a location map.

This course is currently offered as private training. To schedule for your facility, email info@aibonline.org or call 800-633-5137.
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