Masa flours

Masa flours are traditionally made using a nixtamalisation process but this requires a lot of water and energy. Limagrain Ingredients has developed a patented hydrothermal process for obtaining similar products while improving the consistency, shelf life and environmental impact of the masa flour.

We have a wide range of masa flours and we are constantly working with our customers to consider all of their requirements: texture, taste and production process for TexMex products.

Benefits

Superior quality

Continuous adjustment of our production properties results in consistent quality and a product similar to that achieved with the traditional process.

Support

We have a wide rage of Masa flours to meet he needs of every manufacturer. An expert team is available to customers to adapt or improve current solutions.

Technical expertise

Our technical know-how means we can consider every factor when producing our Masa flours: the raw material (corn type and variety), the heat treatment itself and the final application (texture and taste) and our customers' production process.

Example of use

There are many TexMex applications (tortilla chips, tacos, soft tortillas, corn chips) that require specific masa flours to produce the best product possible.

Tortillas chips

Crispy or crunchy, with a more or less TexMex taste… There are tortilla chips to suit every taste. Our masa flours can meet all of these needs.

Soft tortillas

The masa flours developed by Limagrain Ingredients are perfect for use in the production of soft tortillas, a staple on TexMex shelves. Limagrain Ingredients develops masa flour solutions for all taste and texture needs.