| June 18th — International Picnic Day |
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Picnic season is here, and June's National Picnic Day is the perfect time to enjoy your favorite handheld foods—especially flour tortillas. Originating in Mexico’s Sonora region during Spanish rule, flour tortillas gained popularity in the U.S. through the rise of Tex-Mex cuisine in the 1950s and remain a picnic staple for their flexibility and flavor. |
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Flat Out Delicious Tortillas |
A flour tortilla is a type of flatbread made from water, wheat flour, fat, and salt. Usually compressed yeast or baking powder is added at <1% (baker's) and other minor ingredients such as nonfat dry milk, vital wheat gluten, or gums as needed.
Tortillas are typically made using a hard/soft wheat flour blend, giving the dough enough strength while maintaining softness. They can be industrially produced by dough pressing (hot-press) and extrusion (die-cut). Each operation requires different flour specifications, dough handling properties, and baking conditions, which result in various tortilla characteristics.
Looking to extend their shelf life? For mold inhibitors, potassium sorbate (10% solution as spray), calcium propionate, vinegar (100 grain) and sorbic acid can be used. However, mold inhibitors never replace good manufacturing practices. The best way to extend shelf-life is by following strict pre-requisite programs and having a food safety management system in place.
Find out more about tortilla processing in our BAKERpedia article on flour tortillas. |
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Monitoring Flour Quality to Reduce Waste |
Understanding your flour quality is pertinent to your manufacturing process. A change in moisture, ash or protein in an incoming truck or rail-car shipment can produce bread that is smaller in size with no oven spring. This can lead to waste if it doesn’t fall within your customer’s required specifications.
The goal of this webinar is to leave with knowledge on how to implement a flour receiving procedure program for your plant. Speakers: Dr. Lin Carson Webinar length: 60 minutes Cost: Free for Members / $99 Non-Members |
| This course explores the production processes for both flour and corn tortillas. Lesson materials cover key product characteristics, ingredient functions, processing methods, common troubleshooting issues and solutions, optimal production parameters, and the qualities of a well-made tortilla.
Topics include ingredients, equipment, step-by-step processes, and how to identify and address common defects. Certificate: Upon passing final tests Course length: 3 hours Cost: $50 for Members / $100 Non-Members
Get group pricing for your team of 3 or more members! Email [email protected] for details. |
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ASB is the secretariat for two ANSI Standards:
- ANSI Z50. 1 Standard for Bakery Equipment – Safety Requirements
- ANSI Z50.2 Standard for Bakery Equipment – Sanitation Requirements.
We have a team of 40 individuals who work year-round on upholding the standards that govern the safety and sanitation of our industry.
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Connect with BEAG at BEMA
If you'd like to learn more about ANSI and it's connection to ASB, connect with BEAG Managing Consultant Jon Anderson ([email protected]) or Kristen Spriggs ([email protected]) at the BEMA Convention! |
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TIA Partners with ASB for Training Discount |
ASB is excited to announce a new collaboration with the Tortilla Industry Association (TIA) to bring added value to our members! ASB Members now receive an exclusive $100 discount on TIA’s highly acclaimed Hands On Tortilla Production training class.
This immersive course goes beyond theory—participants will mix their own dough, test different formulations, and see firsthand how recipes perform on commercial tortilla equipment. The next session takes place July 15–17 in Orlando, FL, and spots are filling quickly. Regular registration is $795, but ASB Members pay just $695 thanks to this special partnership. Don't miss this opportunity to deepen your skills and save! See a Detailed Agenda & Register Here |
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Regional Meet-Up in Chicago |
Roll up your sleeves for an immersive afternoon at Rademaker’s Experience Center near Chicago. This interactive networking event puts you in the heart of the action with DIY dough lamination and firsthand exposure to cutting-edge lamination equipment.
Discover how automation, tooling, and process flexibility impact dough quality, and connect with the ASB community. Guests will enjoy fresh pastries, receive a swag bag, and walk away with a deeper understanding of the lamination process.
July 16 | 2:30 PM Register Today |
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American Society of Baking | 1415 Shelby Street, Suite A | Indianapolis, IN 46203 US
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