Tortilla
Processing details
The clean
nixtamal is ground using a system
of two matched carved stones; one is stationary and the other rotates at
500-700 rpm. The material is forced into a center opening and into the gap
between the stones, and then travels
outwards from the center to the perimeter of the stones. The typical stone is
10 cm thick, 40 cm in diameter, and carved radially. The grooves become
progressively shallower as they approach the perimeter. For tortilla production, the stones have shallow
groves, and the gap between the stones
is set to increase the pressure applied, in order to produce a finer masa. During grinding, water is usually added with nixtamal
(approximately 6 to 12 L water added for each
100Kg of masa, depending on the grinder capacity); it cools the stones and
helps preventing excessive wear, while increases the masa moisture content to
the optimum for sheeting. The physical properties and machinability of the dough are directly
influenced by the particle size and moisture content. Masa with fine particles
and high moisture content is more easily sheeted into a thin layer.
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