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The amount of water in corn and flour tortillas is critical to monitor and control. For tortillas, water content is the next most important measurement after pH. Moisture balances are commonly used to measure moisture. These instruments are fairly simple to use and provide quick results. A slower more accurate method is to use a laboratory oven set at 125 Celsius and allow the tortillas to dry for at least three hours before weighing the dried samples.
Wheat flour tortillas usually have moisture contents around 30-32% wet basis. Corn tortillas have a much wider range of moisture contents. Table corn tortillas have moisture contents around 46-52% wet basis. Corn tortillas for frying have moisture contents from 25-46% wet basis. Lower moisture content is desirable for frying. Low moisture tortillas will have less problems with greasiness, texture, frying oil life, and profitability due to lower a fat content in finished chips.
