Flatbreads & Tortillas

Flat breads and Tortillas have a short shelf-life and starts to lose strength and become firm after 24 h. The water activity of flat bread ranges between 0.9 and 0.96 which facilitates mold growth. The most prominent types of moulds associated with flat bread are Aspergillus, Rhizopus and Penicillium spp. 

 

Bakery items

Shelf life determinants

Solutions

Recommended dosage

Direction for use

Approved countries

Flatbreads & Tortillas

-Anti-staling

-Softening

Befresh™ MA Maltogenic amylase

8-10g/100kg flour

Directly mixed with flour

 -Max. 20g/100kg flour (USA, EU, China and most of countries)

Growth control of molds (e.g. Aspergillus, Rhizopus and Penicillium spp.)

Natap™ Highly-soluble natamycin

5-10mg/kg

Surface spraying after oven

 -Max. 20mg/kg (Mexico)

Proteria™ CP Cultured corn sugar

 0.5-0.8% (w/w)

Directly mixed with flour

 -Max. 1g/kg (US, Canada and Mexico)

   

* Aish Merahrah(Egypt), Balep korkun (Tibet,Central), Bammy (Jamaica), Bannock (United Kingdom(Scotland)), Barbari bread (Iran, Afghanistan (northwestern)), Bazlama (Turkey),  Bing (China), Bolani (Afghanistan), Crisp bread (Scandinavia), Crumpet(United Kingdom), Farl (United Kingdom(Scotland)), Green onion pancake (China), Hallulla (Chile), Hardebrood (Germany(Groningen)), Himbasha (Eritrea, Ethiopia), Hubuz (Arab world, North African Muslim countries), Injera (Eritrea, Ethiopia),  Johnnycake or Hoecake (North America), Kulcha (India, Pakistan(Punjab)), Laobing (China, Northern), Lavash (Armenia), Lefse (Norway), Malooga (Yemen), Markook (Levant), Matzo(Jewish), Naan(Iran), Ngome(Mali), Puran Poli or Obbatu (India), Pancake (Worldwide), Pane carasau (Italy, Sardinia), Papadum (India), Paratha (India, Pakistan), Parotta or Barotta (India(Southern)), Piadina (Italy), Pita (Greece, Lebanon), Pizza(Italy), Qistibi (Tatarstan, Bashkortostan), Roti (India, Pakistan), Rumali Roti (India(Northern)), Shirmal (Iran), Tandoor bread (Pakistan), Tortilla (Mexico), Tunnbröd (Sweden), Yufka (Turkey)

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