PASADENA, CA, 25 February 2018 – The incredible tortilla: what is there not to love? You just open the bag, pull one out and you’re ready to make a great meal or snack in just minutes. They’re easy to use, soft and fluffy – yet strong – and every great tortilla has those unmistakable toast marks. As many North American bakers and consumers will tell you, though, baking and finding great tortillas isn’t always so easy.
“Consumers expect tortillas to be a versatile food delivery vehicle that must retain flexibility, be strong enough to hold food without cracking, tearing, or breaking apart, and must taste good,” says Dr. Tom Jondiko, Director of Formulation here at Bellarise®. “Bakers, however, need a tortilla that is consistently uniform, have good toast marks – which the US market prefers – and it must stay soft and fluffy through an adequately long shelf life.” He also pointed out three key challenges bakers and consumers face:
- Sticky tortillas are a major problem
- A loss of softness, or staling, is also a concern
- Maximising flexibility is especially important (you wouldn’t want that burrito ruining that shiny new tie from three Christmases ago, would you?)
“Zapping: when tortillas ‘zap’ – that noise you sometimes hear when you pull them apart – that is the first sign of sticking, and when they stick, they tear,” Dr. Jondiko states. Tortillas must be strong enough to support heaps of ingredients and the requisite sauces that go into a burrito, for instance. If they tear, that defeats the purpose. “Stickiness and tearing are a leading complaint with consumers, and with North American consumers communicating more than ever, negative reviews can have far-reaching effects, including a loss of revenue.” Brands should be aware of these vulnerabilities and preempt them whenever possible; customer photos on Facebook of ingredients breaking through a burrito could easily undermine a bakery’s marketing campaign. Imagine being ambushed in social media by that awful tie: it isn’t a pretty sight.
Dr. Jondiko also points out that doing the same for organic tortillas is quite feasible, including extending their shelf life. “Our solutions for organic tortillas can add weeks to their shelf life, and ensure an authentic, homemade experience for consumers in the US market.”
Tortilla sales are projected to double in the United States – they’re already the most bought flatbread in the North American market – through 2021 and beyond, according to Dr. Jondiko, and part of that growth is fueled by a rapidly expanding US Hispanic market. “Tortillas are perfect for breakfast and on-the-go, and that’s part of what makes them so popular with the busy, youthful, and always on-the-move US consumer who enjoys eating foods from other parts of the world. Our clean label improvers, mixes, softeners, and dough conditioners make it easy to bake great tortillas the general North American market craves.”
Part of our commitment to providing unparalleled customer service is being ready to help bakers bake the best breads in the world, whether that involves providing active support in the lab and during line trials, or taking a phone call any time. Contact us and let our Product Development Department know about your tortilla program. We would gladly help you find the right solutions and support your bakery’s efforts to bake great Mexican tortillas every step of the way.
