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Tortilla Masters TM105 Ventura Flex, Tortilla Machine. The Ventura Flex is a Corn Tortilla Machine capable of producing up to 840 raw corn tortillas per hour with the flexibility of producing different sizes from 4 to 6 1/4 of an inch. It can also make various thicknesses from 1 to 2 millimeters. The Ventura Flex has a 60-watt custom-built.
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Contact Us. email: [email protected]. Tel: 562-949-0396. Fax: 562-949-0180. As a leader in the design and manufacture of tortilla machinery for the Mexican food industry since 1975, we at Superior Food Machinery, Inc. are confident that our product lines will fit your production needs.
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Heat a skillet or comal to medium-high heat. (Lately I use a tad over medium heat on my stove and this will have brown spots forming in about 60 seconds.) Add a tortilla to the skillet and flip it after 10 seconds. Then cook each side for about a minute or until light brown spots are forming on the underside.
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The Ventura Flex ® is a Corn Tortilla Maker capable of producing up to 840 raw corn tortillas per hour with flexibility of producing different tortilla sizes from 4 to 6 1/4 of an inch. It can also produce different tortilla thickness from 1 to 2 millimeters. 281-994-7010. 281-994-7010..
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Today, Casa Herrera is the lead designer and manufacturer of custom machinery for production of corn and flour tortillas, corn and tortilla chips, tostadas, taco shells, quesadillas, burritos, pita bread, pizzas, arepas, chapattis, and other ethnic foods from around the world. Our customer base ranges from large multinational corporations to.
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Step 1: Make the corn tortilla dough. TMB Studio. In a mixing bowl, combine flour, water and salt. Stir in additional water, 1 tablespoon at a time, until dough is firm but moist. Once the dough is soft, but not sticky, cover and let rest 1 hour. Test Kitchen Tip: The dough should resemble and feel like Play-Doh.
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Make the dough: Combine the corn flour and salt in a medium bowl, then slowly add hot water while mixing. Mix until an even dough forms, then knead it with your hands for about three minutes, or until it is no longer sticky and soft to the touch. Rest the dough: Cover the dough and let it rest for about 20 minutes.
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Portion the dough. Use a spoon or a medium ice cream scoop to portion the dough into a 2-tablespoon ball (35-40 grams, or about the size of a golf ball), then use your hands to roll the ball until it is nice and round. Press the dough balls. Place the dough ball between two pieces of plastic in a tortilla press.
