Corn is cooked in water & Calcium Hydroxide solution as specified in the recipe. The batch is allowed to steep overnight. Then the cooked corn is drained & milled into dough called masa using hand carved volcanic stones. The whole process is called nixtamalisation. Next the resulting dough is mixed with the salt & dietary fibre then formed into tortilla shapes, and cooked through a triple pass gas fired oven. Freshly baked tortilla is cooled, packed in a plastic wrap pack, and placed Immediately in an outer case. These boxes are transfered to blast freezer.
Any information supplied by Lynas Foodservice in relation to food legislation or contents is intended to act as a guide. It is not a legal interpretation nor does it constitute legal or professional advice. It is the responsibility of individual food business operators to ensure full compliance with the law.
Any information supplied by Lynas Foodservice in relation to food legislation or contents is intended to act as a guide. It is not a legal interpretation nor does it constitute legal or professional advice. It is the responsibility of individual food business operators to ensure full compliance with the law.
Description
Allergens
Nutrition