Tortilla Key Terms

Learn some of the terms associated with producing tortillas in commercial kitchens and restaurants

Tortillas are a staple of many Mexican restaurants and other commercial kitchens around the country. However, when it comes to producing them on a mass level, some of the machines you'll come across are a bit more complicated than a mixer you might have at home.Take the time to familiarize yourself with some of the ingredients and machines used to mass-produce tortillas so that you can apply that knowledge to your business. Here are some common terms utilized in the tortilla industry.

 

Masa de maize, corn masa, masa harina

Masa de maize, or corn masa, refers to the "dough" that is made to use corn tortillas, tamales, gorditas and more. It's smooth, starchy and lime-treated. It's made by combining corn starch, slaked lime, water and salt. Commercial restaurants often use dry, instant corn masa.
Try: Visit Tortilla Cocina for an article that discusses masa de maize, including the origin and how restaurants make corn tortillas from the dough. Mex Grocer offers a description as well. Baking Bites details masa harina.

Tortilla press

A tortilla press, in the commercial kitchen or restaurant sense, refers to a machine with two large, heated plates. The tortilla dough is placed between the plates and the plates are then pressed together to form the shape of the tortilla and cook it at the same time.
Try: Visit  A Best Kitchen, a restaurant and commercial kitchen equipment supply store, to find a description detailing how a common tortilla press operates.

Tortilla warmer

A tortilla warmer is a commonly used serving piece in restaurants and commercial kitchen. It is made of either ceramic, clay or plastic, and is essentially a deep plate with a corresponding lid. This allows many tortillas to be served and be kept warm at the same time.
Try: Visit Practically Edible for a further discussion of tortilla warmers and how they are used in restaurants. The Food Warmer Company also presents a discussion of the functions of its tortilla warmers.

Tortilla cooler

A tortilla cooler is a machine that usually affixes or is placed next to the tortilla press. The tortillas are either placed on or drop down onto a wire rack and move away from the press, cooling in the process. When they get to the end of the track, they are ready to serve or package.
Try: Visit Stewart Systems, which specializes in making high-volume food machines for commercial kitchens. There is an explanation of the basic principle of a tortilla cooler. Anping County Yupeng Metal Mesh Company also explains the principle behind its machine.

Dough chunker

A dough chunker is a piece of equipment used in commercial kitchens and food manufacturing plants that separates dough after it has been mixed and then sends it along to the tortilla press. The dough chunker is usually used in conjunction with those other machines.
Try: Visit Shaffer Mixers and Processing Equipment Company, which produces a line of dough chunkers that services the creation of tortillas in a commercial kitchen.

Calcium hydroxide

Calcium hydroxide is a substance that's created by reacting lime (calcium oxide) with water. It is used to help break down the pericarp (outer covering, or bran) on each kernel of corn so that the corn can be made into tortilla dough. Commercial kitchens use large quantities of calcium hydroxide.
Try: The Zarela restaurant in New York City has a discussion page on how calcium hydroxide is used in the making of corn tortillas.

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