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Corn Tortilla and Chip Production – Online Course
Corn Tortilla and Chip Production: This course covers the areas of quality definition, process options for corn tortillas and for tortilla chips, product formulation, function of ingredients, control of cooking/steeping/grinding, use of masa flour, specific control points of the production process from masa production through packaging, troubleshooting specific production problems, and ideas for continuous improvement. There are 7 sections with a total of 7 presentations. Each presentation is about 30 minutes long, and the participant has an option of pausing or “rewinding” each presentation as needed. Once the participant successfully passes all of the quizzes, then he or she will be able to download a course summary as a professional reference.