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Flour Tortilla Production

Agenda | Cancellation Policy | Enrollment and Location Information

Learn new skills and techniques designed to help you ensure quality control and cost effectiveness in both flour and corn tortilla production. Gain hands-on experience in AIB labs under the instruction of industry leaders. Engage in informative discussions with instructors and other tortilla producers.

Every decision made about tortillas and how they are formulated, produced, packaged, and shipped can affect sales and customer loyalty. These seminars explain the variables and link them to results to ensure positive outcomes.

Who should attend

Tortilla Manufacturers/Owners, Research and Development, Technical Service, Production Operators

Learning objectives

  • Calculate in bakers percent major and minor ingredients and how it can affect tortilla quality.
  • Describe and learn the functions of major and minor ingredients and how they can affect product quality and shelf life
  • Practical labs to show how the different ingredients can affect the process and product quality outcome
  • Discuss water activity and how it can help in shelf life of a product.
  • Learn what happens when mixing and processing a dough, plus temperature changes that occur and how to control it.
  • Explain the steps of a Processing line and things to consider through the process.
  • Critique all products and identify differences. Link root causes.
 

Assessment methods

Instructor observation through labs and activities.

Presented in association with the Tortilla Industry Association.

In the words of a recent seminar participant:

"It was a very helpful course that helped me to understand the process much better, including the wide variety of factors from both ends of the process."

Learn the latest from the experts when you attend one or both of AIB's seminars: Flour Tortilla Production and Corn Tortilla and Chip Production in October at AIB in Manhattan, Kansas.


Click here for Detailed Agenda

Topics and time are subject to change

Our instructors bring years of industry experience to you in theory and in hands-on lab applications, which assist in troubleshooting processes for maximizing production efficiency. Classroom instruction is partnered with practical sessions where students learn and practice the tortilla production process in a state-of-the-art pilot plant.

Learn new skills and techniques designed to help you ensure quality control and cost effectiveness in both flour and corn tortilla production. Gain hands-on experience in AIB labs under the instruction of industry leaders. Engage in informative discussions with instructors and other tortilla producers.

Every decision made about tortillas and how they are formulated, produced, packaged, and shipped can affect sales and customer loyalty. These seminars explain the variables and link them to results to ensure positive outcomes.

Both seminars:

  • Apply information from the targeted technical lectures to hands-on application in AIB’s labs
  • Provide comprehensive reviews of the latest technical information about ingredients, processes, and equipment
  • Teach objective methods of product evaluation, helping ensure the consistency you and your customers demand
  • Offer networking opportunities for you to meet and discuss common problems with other tortilla manufacturers
  • Offer an informal structure that encourages questions, participant input, and discussion
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Enrollment and Location Information

  • Mail: AIB, PO Box 3999, Manhattan, KS 66505-3999
  • Phone: 785-537-4750, 800-633-5137 or 800-242-2534 (enrollments only)
  • Fax: 785-537-1493
  • Online: Add to Cart below
Printable enrollment form available here. (pdf)

Make check or money order payable in US dollars to: AIB.

International Participants (excluding Canada)
Please add $40 (US) handling fee to the tuition amount. Tuition and handling fee must be prepaid in US dollars.

(Keywords: Production, Problem Solving, Ingredients, Tortillas, Seminar)


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