In Conjunction with the TIA Convention at Planet Hollywood!
Bringing Tortilla Making Excellence To You
May 26,27,28,29 of 2027 - Las Vegas NV
Give
your business the competitive advantage that comes from having your staff really
understand
all the important aspects of tortilla making (both flour and corn)
Taught by top experts
in our industry, this 3-day Hands-On
production class will give you
the opportunity to:
* Actually
mix your own dough while trying different formulations, then
* Bake your own
tortillas in a commercial-grade oven, and
* See the finished results
of the different formulations.
You'll
also learn the science behind why & how tortillas turn out the different ways
they do, properties of different flour types and additives, and learn how to trouble-shoot
your own finished products !
QUESTIONS: Contact Jim Kabbani - E-mail: [email protected]
REGISTER: HOTEL: Planet Hollywood
$795 per per person Special TIA rate $105 a Night and NO RESORT FEE
click HERE To book your room click HERE
NOTE: "HOC" Refers to Hands On Class 
NOTE: private versions of this class can be customized & taught on-site at your plant;
Please e-mail jkabbani@tortilla-info,com)
Receive a Certificate of Completion! Receive a USB with All Class Materials (English & Spanish)
Course Syllabus & AGENDA
Dr Kirk
O’Donnell, Lead Instructor
Day
one - Wednesday, May 26
8:00
to 8:30 Orientation, Welcome and
course objectives
Participant Introductions
8:30
to 9:15 Defining tortilla
quality:
� What makes a
good product
� How do we
measure and describe product defects?
9:15
to 10:15 Flour tortilla formulation:
� Common ranges
of ingredients
� How to create
and modify a formulation
10:15
to 10:30 Break
10:30
to 11:30 Wheat Milling and Flour:
� How flour is
produced
� Why flour quality
changes
� How to measure and
adjust for quality variations to
produce consistent quality of dough and finishing product.
11:30
to Noon Preparations for Expo-
Assigned questions
Day two- Thursday, May 27
8:00
to 8:45 Application of Enzymes,
Emulsifiers, and Gums in flour tortillas
� Definition and
sources
� Benefits of
using
� Labeling
concerns
� Observe
demonstrations
8:45
to 9:30 Chemical leavening:
� Understand the
�magic� of baking powder
� Understand
options when using baking powders
� Observe
demonstrations
9:30
to 10:30 Control of the mixing
process
� Objectives of
mixing
� How to manage
the process when flour changes
� How to control
water temperature and dough temperature
� How to choose
the right mixer for the job
10:30
to 10:45 Break
10:45
to Noon Flour Tortilla Production
after mixing
� Hot-press, die
cut, and hand stretch options
� Equipment
available
� Controlling the
process
Day 3: Friday, May 28
8:00
to 8:30 Preparations for hands-on activities
� Assign teams
and responsibilities
� Orientation to
kitchen
8:30
to 12:15 Hands-on production of flour tortillas-
Ingredient variations on Hot-pressed tortillas
12:15
to 1:00 PM Lunch break
1:00
to 2:30 PM Post-lab and Score class:
� Teams present
products made this morning
� Understand
causes and effects of variations
� How might
changes in formulation and process improve?
2:30
to 2:45 PM Break
2:45
to 4:00 PM Traditional process of
corn tortilla production
� Selection of
corn
� Corn cooking,
steeping, washing, and grinding
4:00
to 5:00 PM Use of pre-cooked corn flour (masa flour)
� How it is made
� Available
options
� Advantages and
disadvantages
5:00
to 5:30 Demonstration of corn cooking
5:30
PM Adjourn
Day four - Saturday, May 29
8:00
to 9:00 Hands-on corn cooking
� Participate in
formulating and doing a corn cook
� Observe
demonstrations of differences in cooking
temperature, steeping time, and
formulation
9:00
to 10:00 Hands-on production of corn
tortillas
� Wash, drain,
and grind
� Divide and form
� Bake and
observe
10:00
to 10:15 Break
10:15
to 10:30 Post-lab comments
10:30
to Noon Flour and corn tortilla
troubleshooting
12:00
PM Awarding of Certificates / End of
program / GROUP PHOTO
