Tortiflavor Flour
Corn flour is an ingredient often cited in recipes and mentioned in conversations and commentaries as the ingredient to make the best tortillas with little or no effort. However, its usefulness goes far beyond the tortilla. Our flour will allow you to make homemade tamales, sopes, among others.
¡ All the masa creations your appetite can imagine!
Corn grain has been transformed into many different products, but we are here to set the record straight: Tortiflavor flour is one of the most nutritious and ancient applications. To learn more about what our flour has or is, how it differs from other corn flour products, its health benefits and how to use it to make perfectly puffy corn tortillas, read on.
¿What is Tortiflavor flour?
It is a nixtamalized white corn flour from the last harvest, which is elaborated under a careful process of nixtamalization, dehydration, milling and packaging.
Tortiflavor corn flour is a flour with a combination of white corn, which when mixed gives a different aroma, flavor and texture. "As they used to be distinguished in the tortillerias of the town". It can be used in all kinds of machines, mixers, tortillas for tacos, homemade tortillas and tamale dough.
Our flour brings that differential of flavor and texture that the Latin consumer is looking for, tortillas with authentic flavor, it is 100% Mexican, high in micronutrients, 100% white corn from the last harvest.
¡ Our flour has no additives and is gluten free!
100 bags per pallet
50 bags per pallet
INGREDIENTS OF OUR FLOUR
We offer nixtamalized white corn flour from the last harvest, which is made under a careful industrial process of nixtamalization, dehydration, milling and packaging. Our Tortiflavor flour is a flour with a combination of creole, white and hybrid corn, which when mixed give a different aroma, flavor and texture. "As they used to be distinguished in the tortillerías of the town". It can be used in all kinds of machines, mixers, tortillas for tacos, homemade tortillas and tamale dough, our flour has no additives!
PRESENTATIONS
INGREDIENTS OF OUR FLOUR
Nixtamalized corn cooked with water and lime, micronutrient mix.
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Ingredient breakdown.
The ingredients that make up our flour are nixtamalized corn cooked with water and lime, in addition our flour contains:
- 8g Protein per serving
- Vitamin A
- 6% Calcium
- 7% Potassium
- 33% Vitamin B1
- 17% Vitamin B2
- 25% Folic Acid
- 18% Zinc
¡ Our flour is gluten free!
¡ Benefits of gluten-free flour!
- Facilitates food digestion in some cases.
- Improves the immune system.
- Helps fight injuries, allergies, asthma and inflammatory disorders.
- Reduces blood pressure.
- May lower cholesterol and triglycerides.
- Enhances hair and skin Earth.
¿What is nixtamalized corn?
It is the process by which corn is cooked with water and lime to obtain the nixtamal, which after grinding gives rise to the nixtamalized dough.
¿What is Cal?
Lime or calcium is a natural mineral, which is used to carry out the correct process of corn nixtamalization, in the cooking process, prior to making flour and at the same time that softens the corn, it provides the mineral calcium, which in turn, serves in the formation and strengthening of all types of bones.
¿ Why is our flour composed of micronutrients?
Our flour is 100% Mexican, and we understand that we can do our bit to reduce chronic malnutrition in the population, an important public health issue that endangers millions of lives around the world.
Since corn is a staple food in most of the world, the ideal way to prevent malnutrition is to consume foods that really provide us with minerals and vitamins, that is why we fortify our flour with special micronutrients.
We explain a little about the micronutrients that brings our flour:
- Thiamine chloride: or Vitamin B1 is essential for normal growth and development and helps maintain the proper functioning of the heart, nervous and digestive system.
- Riboflavin: Also known as vitamin B2, it is important for the growth, development and functioning of the body's cells. Riboflavin helps convert the food consumed by a person into the energy needed.
- Folic Acid: It is a B vitamin, which the body uses to produce new cells.
- Nicotinamide: A form of vitamin B3 which is necessary for the function of fats and sugars in the body and for maintaining healthy cells.
- Reduced Iron: A mineral necessary for the body's growth and development.
Health benefits of our Tortiflavor flour.
Corn flour has many health benefits that make it a superfood, it is much richer in fiber and magnesium than its counterpart refined wheat flour. It is rich in niacin, an essential B vitamin that converts food into energy and contributes to the health of the nervous system. Niacin is believed to help lower cholesterol, promote DNA repair, relieve arthritis and even boost brain function. Through the nixtamalization process, corn is soaked in food-grade calcium hydroxide. This lime-treated corn is a great source of calcium, which aids in the digestion and absorption of niacin. In addition, calcium aids in the absorption of vitamin D, a key function for bone health.
¿ Why is our flour free of additives?
Our flour is additive-free because it does not contain preservatives, softeners, whiteners, colorings, flavorings, flavorings, and yielders, among others.
¿ What is the difference between our flour and the competition?
The process of our flour is much more traditional, it has no preservatives, additives, modified seeds, whiteners, preservatives, or gums and is gluten free. This is why we assure that Tortiflavor flour is more nutritious, has better flavor and texture than the competition.
Other factories have stronger nixtamalization processes where more chemicals are used and also completely remove the husk from the corn which makes it a mass of flavor and industrial process, in addition they leave more percentage of lime, which is not good in excess.
Our Tortiflavor Flour is a traditional flour, with an artisan flavor where in our process we take care of the flavor and properties of the corn to deliver to our customers a quality flour, with a differential flavor and that takes you back to your childhood.
An analysis conducted by the Health Research Institute labs in Iowa, USA, which specializes in detecting and quantifying substances in food, water, soil and even the human body, determined the presence of the herbicide glyphosate, aminomethylphosphonic acid (AMPA) and genetically modified corn in several samples of corn flour from our competitors.
https://organicconsumers.org/maseca-glyphosate-testing-results/
Our flour has no glyphosate herbicide, aminomethylphosphonic acid (AMPA), or genetically modified corn, so it is superior in aroma, flavor and texture.
Cómo hacer masa para tortillas con la masa de Tortiflavor.
Preparation Time
15 minutes
Cooking time
15 – 20 minutes
Calories
Services
2 People
In a portion of 250 gr me flour we mix 350 ml of water, it is important to slowly add the water to the flour in a large bowl, stirring the dough by hand to incorporate it uniformly and to knead until the water has been incorporated uniformly and no dry or powdery parts remain, the kneading time is approximately 2-3 minutes in which we will knead until the water has been incorporated uniformly and no dry or powdery parts remain.
It is important to knead until achieving a texture similar to that of plasticine and to make a quick test by making a small ball the size of a ping pong ball and crushing it with the hand, if cracks appear it is because it needs a little water and kneading. Our flour does not need salt and spices, but you can add them to your taste (optional), incorporating them evenly throughout the finished dough, if you want a tortilla dough, you should get a dough that is moist to the touch, but not sticky (leaving little bits of wet dough on your hand and fingers).
How to make tortillas the right way
- For further hydration during the tortilla cooking process, it is recommended to use a spray bottle to lightly hydrate each side of the tortilla (to prevent dryness and cracking).
- The use of warm water (~100 degrees F, or the warm setting on your tap) is recommended, in order to begin to bloom the natural flavor of the masa and to fully activate the small pieces of pericarp (corn skin) in the masa flour (which help the masa to come together, naturally).
- Water can be substituted with other liquids, such as broths, juices, etc., depending on the desired flavor. Spices can also be added. Tortiflavor respects tradition and at the same time we encourage the creativity of all cooks.
¿ What color of masa harina is the best?
The different colors of masa harina are related to the color of the corn they come from, our Tortiflavor flour has a creamy white color that comes from white corn kernels, the yellow flour comes from yellow corn, you can use any color of masa, since, in terms of flavor there is no difference between the flours, the only difference is the color of them.
Our creamy white Tortiflavor flour is perhaps the most versatile option for a cushiony table tortilla and a dense enough body to make perfect tostadas, tortilla chips and recipe tortillas (i.e., tortillas for enchiladas, enfrijoladas, etc.) that do not absorb too much oil when frying.
¿ How to store leftover tortillas?
Although there are not too many tortillas, sometimes there are some left over. To store tortillas, make sure they have cooled completely, then place them in an airtight container, or wrap them in plastic wrap, in the refrigerator for up to a week. If you store tortillas warm before they have cooled, condensation can occur, which can lead to mold.
The best way to reheat tortillas
We recommend two methods for reheating tortillas. The first is to spread a little water on each side of the tortilla and heat them individually (a few seconds per side) in a skillet over medium-high heat. The second method for reheating tortillas is to wrap a bunch of tortillas in a damp paper towel and microwave them for a minute or two until they become pliable again.
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