The basic methods involved in tortilla and tortilla chip production have changed little since ancient times. Traditional tortilla preparation involves cooking and steeping (soaking) the corn, pouring off the cooking liquor, and washing the nixtamal (the end product of the cooking, steeping, and washing/draining process). The nixtamal is then dried and ground into corn flour, or masa. But some things have changed.

Today, our automated tortilla and tortilla chip state of the art equipment from world renowned snack food machine manufacturer- Heat & Control use gas-fired ovens to bake the formed masa. Tortilla chips are baked at temperatures ranging from 500 to 554°F (260-290°C), with baking time varying from 35 to 50 seconds. Baking enhances the alkaline flavor of the chips and reduces moisture and oil absorption during frying. The tortilla chips are cooled to produce a more uniform consistency and to reduce blistering.

The next step involves frying the chips in oil at temperatures ranging from 338 to 374°F (170-190°C). Salt and seasonings are applied immediately after frying, while the chips are still hot. The chips are then conveyed into an inclined rotating cylinder, where a liquid seasoning mix is sprayed on them. Upon cooling, the oil crystallizes, forming the seasoning coat.

It is then moved automaticaly to the latest Ishida (Japan) packaging system for packing the fresh Tortilla chips capturing the freshness, crisp and flavorful till you can lay your hands on our mouth watering Tortilla's.