The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

shelf- life yeast or no yeast tortilla

abhasib's picture
abhasib

shelf- life yeast or no yeast tortilla

dear all,

I want to sell fresh tortilla in local stores. Should I chose from non-yeast/ yeast tortilla receipe to increase its shelf life? Or yeast has no effect on shelf life?

Thanks

dabrownman's picture
dabrownman

Unlike Nan or Pita other flour flat breads.  Tortillas are flour, water, salt, lard and baking powder..  Commercial manufacturers put in preservatives to extend shelf life.

Some recipes use butter, margarine or oil for the fat and some have no baking powder but they aren't traditional or as good in my book.

I don't think that commercial yeast will extend shelf life.  SD one will extend shelf life but they aren't at all traditional.

No matter what, home made tortillas are always better than anything you can buy and super easy to make.

.Happy baking .

claudiarana's picture
claudiarana

Hi there, im from México, if you are making corn tortillas, they dont have any kind of yeast, for longer lasting, you can add calcium or something we call just "cal" 

in other hand, maybe you are doing flour tortillas, they can have yeast, but they are usually made with baking powder/baking soda, these are better uncooked in sealed packs in refrigerators

(:

drogon's picture
drogon

I've eaten these, but never made them, so I did 10 minutes of armchair research...

It seems there are machines that can churn out 1000's of these an hour (flour tortillas, but I guess the same for corn ones) from a pre-made dough so why anyone would want anything other than freshly made that day is a bit of a mystery to me. A basic dough squirter then shaper then through a tunnel toaster.

That said, the Chorleywood bread process makes millions of loaves a day, yet people still want to buy my hand-made 3 ingredient loaves (flour, water salt) so maybe there is something there after all...

Good luck making them for sale, but I suspect the main selling point will be that they're as fresh as they can be - I might be tempted to find a use for day-old ones that are starting to stale...

-Gordon

gerhard's picture
gerhard

If you go to a good Mexican restaurant they generally make them fresh and they do taste much better than the stuff at the supermarket.  Like many things you probably have to choose between shelf life and good flavour.

Gerhard

rgconner's picture
rgconner

My grandmother made them every day... there were no left overs.

dabrownman's picture
dabrownman

Now that it is just my wife and i, we make a couple dozen at a time and we eat 4 for every meal where we use them.  We eat corn tortillas mostly, 75% of the time as flour tortillas are a Northern Mexican thing and corn tortillas are by far the more favored wrap,  i just wrap them 4 at a time, freeze then as soon as cooled and get 6 meals out of a batch - about a months worth.  Each 4 pack is as fresh as the day it as made - no difference that we an tell,  Just let them warm up on the counter for a couple of hours

Happy flour tortilla making