Phone: 01152 + (229) 934-9363 & (229) 939-8061 Cell: (229) 780-6793 & (229) 188-2927
SUPPLIER FOR TORTILLA OMELET MAKERS
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By Phone just Dial (01152229) 939-8061 & (0115229) 934-9364
Cels: (229) 780-6793 & (229) 188-2927
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WHITE CORN HYBRID PREMIUM FOR MAKING TORTILLAS
Daily consumption of tortillas in Mexico is about 300 million. Of course, to meet a demand of this magnitude, there are tortillas
making machines that produce tortillas in large quantities
The white corn hybrid premium for making tortillas that we offer with Excellent Quality Screening Shelling, comes with same guarantee of all products that we offer, just ready to be boiled and prepare dough to be placed over the processing tortillas machines.
Packed by 20 kg. bags and bulk.
Wholesale and retail.
With availability of any amount of product throughout the year.
of sale, delivery and price are agreed before treatment.
Availability of other relative products such as corn and corn flour brand
Available in our main warehouse supply center in the port city of Veracruz
Ask for prices.
We always make sure and guarantee to supply wherever tortilla or dough for human consumption is made, with the best raw materials and supplies of good quality, hygienic and nutritional value, for preparing authentic and delicious tortillas with corn taste.
Rinse the corn to remove lint and rotten beans, drained, put it on fire in a pot or sink of mud or cement with sufficient water and 2 tablespoons of lime dissolved in water per kilo of corn.
Heat slowly to boiling, stirring with a wooden spoon, boiling should be slow and take several minutes. Then remove the heat, cover, and let stand for overnight. To see if the corn is about to take a grain and rub with your fingers: it should peel easily.
Remove the cooking liquid (called nejayote) and then rinse the corn but not rub once or twice, until the water runs clear, then drain. The corn is ready to be milled on the electric mill where it is ground with the addition of a little water, becoming in corn dough.
The mass is conserved in a moist place and from here we will take the necessary dough quantities to make tortillas. For a common “tortilla” omelet, approximately 14 cm. in diameter, 30 g of dough is required
THE ELABORATION OF CORN TORTILLAS
TIPS TO DEVELOP THE BEST NIXTAMAL AND CORN TORTILLAS WITH OUR HYBRID WHITE CORN
To make “tortillas” omelets you take the necessary dough, in form of "ball" that is placed in the center of the hopper of the machine to make tortillas, close the lid and press release: naturally, the higher the pressure , be thinner tortilla.
An automatic machine cooks the tortilla and gently turns it on griddles surfaces two or three times in the journey through the machine. The tortilla is spread over the hot griddle when it begins to inflate then full cooking is appreciated
RECOMMENDATIONS FOR A GREAT CORN "TORTILLAS" OMELETS
Instead of Nixtamalized the corn, can be used nixtamalized flour (AGROINSA brand
) sold in packages of 20 kg, which is mixed with 1
1/4 liters of warm water per kilo of flour and let stand .
from 1 kilo of corn we will obtain 1,500 grams and 1,600 grams of nixtamal
mass, giving about 50 tortillas of 14 cm. in diameter. From 1 kilo of nixtamalized corn flour are obtained 2250 grams of dough and
approximately 75 tortillas.
The fresh tortillas are tasty, but can be overheat; in this case, it might pass wet hand over once they
are on the griddle.
Freshly made tortilla on one side has a thin skin, to prepare some dishes, it appears at the time of removal from
The previous day's tortillas is served in countless dishes and snacks, and here there are several recipes like (chilaquiles,
enchiladas, etc..) And a tortilla omelet the day before is good just toasted on the “comal” or griddle, golden and crisp, is the perfect
complement to a good “guacamole” or refried beans.