Learn Tortilla production from the "inside-out" by participating in AIB’s intensive short course. AIB starts with the theory, and then the theory is applied in hands-on baking in our pilot plant. Fresh products are then evaluated. Participants develop both product development skills as well as troubleshooting skills that allow reduction of costs and increased revenue. AIB has successfully delivered professional tortilla production training for over 25 years, and there is solid return-on-investment for those who take the opportunity. This is the only time the course is offered in 2012.

Who should attend

Tortilla manufacturers/owners, R&D, Technical Service, Production Operators

Learning objectives

• Defining corn and its properties.
• MASA Flour processing and the different types of flours produced.
• Describe corn quality and what to look for in a raw product.
• Practical lab and perform analytical testing to determine quality levels in corn production.
• Defining the type of equipment used in corn cooking and what things to consider when using particular pieces of equipment in the process.
• Critique all products and identify differences. Link root causes.