Tortillas made via extrusion; system produces 500 per minute
1979
The century old tortilla is quickly entering the 20th century due to new production lines that use hopper-fed formers and extruders. As opposed to the old cookie cutter method of making tortillas (which leaves trimmings to be recycled), with the extrusion method nothing is left to recycle, and the product is more consistent and better tasting. In the process, corn flour is mixed with water, formed via extrusion, carried on a conveyor belt to be baked and then cooled, and finally inspected. A special "ferris wheel" forms stacks. The corn flour tortilla machinery produces 500 tortillas a minute, and a wheat dough machine is available that produces 135 per minute. The extruder has a rotary value capable of producing corn tortillas or corn chips.
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Эту запись предоставил National Agricultural Library