REIMAGINE TORTILLA MAKING

We love tacos and wanted to go to the experts to find out how Glenn’s Floury Corn performs in making tortillas. We asked food scientists at Monterrey Tec in Mexico to consider every aspect of tortilla manufacturing when assessing our unique corn product. Dr. Sergio O. Serna Salvador and his team delivered thorough and exciting results. They found that tortillas made with Glenn’s Floury Corn:

• tasted delicious - as determined by a panel of untrained taste-testers.

• had a unique and appealing bright yellow color.

• required reduced energy usage during the nixtamalization process because Glenn’s Floury Corn did not require boiling, whereas standard corn requires boiling for 30/40 minutes.

• retained its bran or pericarp after the nixtamalization process (unlike standard corn) thereby increasing the dietary fiber content of the food product, which favors human health.

• yielded 5% more tortillas compared to standard corn, which generally loses this dry matter weight during the nixtamalization process.

• resulted in greatly reduced effluent waste (reducing environmental concerns) because the bran or pericarp was not lost during the nixtamalization process.

• exhibited an extended shelf life compared to tortillas made with other commercial corn.

• contained a higher protein content than tortillas made from other commercial corn (6.2% vs 5.2-5.4%).

In addition, researchers found that the distribution of starch particle sizes produced by milling the nixtamalized Glenn’s Floury Corn was perfect for making tortillas!