Moisture content of tortillas

By: Daniel J. Brooker
www.tortillanews.com

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.

Corn tortilla nixtamalizacion process microbiological safety

By Danile J. Brooker
www.tortillanews.com

In recent years inspectors have become increasingly concerned about traditional nixtamalization methods. Many tortilla manufacturers across the US have had inspectors make them through away steeping corn. During inspections many tortilla manufacturers have been unable to demonstrate the safety of the steeping process to regulators. The inspectors concern is two fold. First they are concerned about the safety of the nixtamalization process, which lacks time and temperature controls and relies solely on pH for microbiological pathogen control. Second, as the regulations are currently written there is an exemption for acidified foods from time temperature controls but not for alkaline foods like nixtamalized corn. Tortilla manufacturers have been able to demonstrate the safety of the nixtamalization process to inspectors with the following flow chart.

Read the complete article here.

Our five-ingredient policy

Real corn tortillas only use three basic ingredients: whole corn, lime and water. Then we enrich them with a healthy extra ingredient: amaranth, chia or nopal (prickley pear cactus).  

 

 We commit ourselves to use five ingredients or less because we believe there's no reason to add anything else.  

We created this policy to ensure our clients they are eating a healthy and authentic tortilla free of synthetic additives.

 

Viva la Organic Tortilla!

This post was originally published by Barbara Freiner at www.organicauthority.com
According to a recent report by Scripps Howard News Service, Mexican food is poised to become America’s favorite ethnic cuisine. Reporter Lance Gay writes that we eat four times more Mexican food than we did 20 years ago, and salsa sales are trouncing ketchup. Tortillas are replacing bread as consumers choose wraps and burritos over sandwiches. Tortilla sales, in fact, are 200% higher than they were a decade ago.

This is great news for organic food shoppers, who are finding a much wider variety of fresh chili peppers, salsas, guacamoles and tortillas at local organic and natural food stores.

Gay also notes that Mexican food has almost doubled in popularity among Americans who cook regularly (from 44% in 1985 to 86% in 2003—statistics provided by the Institute of Food Technologists). This homemade fare, which features vegetables and other fresh ingredients, is much more healthful than the cuisine enjoyed at many mainstream Mexican restaurants, whose chefs often rely on lard, entrees that overflow with cheese and the allure of huge portions.

Ironically, as more Hispanics become U.S. residents, their eating habits shift dramatically as they embrace the far-from-healthy standard American diet: frozen meals, salty snacks, junk food and other high-fat fare. They are prime candidates to embrace organic living!

Formulating for the Hispanic market

Hispanics are a diverse and evolving market segment with tremendous purchasing power.  Keep reading the article by Baking Management Magazie.

Make your own tortilla chips!

There are two basic ways of making tortilla chips:

1. Fried. Cut the corn tortillas into wedges. Put a drizzle of oil in a hot skillet and fry the tortillas turning them over as they brown.

2. Baked. Cut the corn tortillas into wedges. Lay them out ona cookie sheet and brush them lightly with oil. If you want to add seasonings add lime juice and sprinkle with coarse salt, chili powder, pepper, or any other species you may want. Bake at 400F for 10 minutes until they turn golden.

These recipes are perfect for corn tortilla leftovers and to avoid extra-fat commercial tortilla chips.

Enjoy!

Enfrijoladas (Tortillas in Black Bean Sauce)

A healthy and vegetarian dish that can be served for lunch or breakfast.  SIKANDA corn tortillas are low calorie (less than 30 calories each), the beans have protein and fiber, and queso fresco and feta are naturally low-fat cheeses. About 215 calories per serving.

Ingredients (serves 4)
3 cups cooked black beans
2 cloves garlic
1 tablespoon extra virgin olive oil

¼ onion
12 SIKANDA corn tortillas
1 cup queso fresco or feta cheese
1 cup minced cilantro
Optional: sour cream

Preparation

1.    If you are cooking the black beans from scratch, you can combine the dried beans with water, garlic, onion, olive oil and simmer for 1 1/2 hours. If you are using canned beans, put the beans with the garlic, onion and olive oil and ~1 1/2 cups water and simmer about 15 minutes, until the beans are soupy and the garlic soft.

2.    Using a blender, puree the beans until very smooth and thick. Return to the saucepan, stir in a bit of salt, and keep warm over low heat.

3.    Rub a skillet with extra virgin olive oil. Add the tortillas, one at a time, and heat a few minutes on each side. You just want to warm the tortillas, you don't want them to toast or become stiff.

4.    Using tongs immediately transfer the tortilla to the black bean sauce and turn on both sides to coat.

5.    Fold the tortillas into thirds or quarters and place in a serving dish or plate.

6.    Continue heating, dipping, and folding the tortillas and placing them on plates, arranging 3 tortillas per plate.

7.    Pour the remaining bean sauce over the tortillas on the plates. Sprinkle each with cheese and cilantro, and cream if desired. Serve immediately.

Optional: You can fill the enfrijoladas with shredded chicken and use it as an entrée for dinner or you can serve them together with scrambled or fried eggs for breakfast.

Source:  Desert Candy http://desertcandy.blogspot.com

 

Corn tortilla branching out beyond ethnicities

According to an article in the Baking Management Magazine, corn tortilla is branching out beyond ethnicities, entering U.S. households for their natural health benefits. They are low-fat, low-sodium, high fiber alternatives to wheat/flour-based bread products. Consumers are finding new, unique ways to incorporate tortillas into their diets beyond Mexican cuisines. Keep visiting us to get delicious recipes and interesting facts about tortillas.

Going Whole Grain? Try Corn Tortillas!

It is well known that whole grains provide a great deal of health benefits.  More breads and cereals labeled “whole grain” are available at supermarket shelves.  But why not try something different? Corn tortillas are a versatile, easy to prepare and very healthy alternative.

However, not all tortillas are created equal. Most are made with corn flour and packed with preservatives and other ingredients.  

SIKANDA makes corn tortillas from all-natural whole kernel corn, filtered water and lime.  “We use the ancient Pre-Hispanic method of doing tortillas.  It is called Nixtamalización and has been used in our country for centuries” says Ana Arizmendi, owner and Director of Sales.  Nixtamalización consists of cooking the corn in water and lime to create a “masa” rich in nutrients that gives the tortilla flexibility, softness and a rich corn taste.  “This is the real corn tortilla.  You can smell and taste the corn when you eat them.  They blend and heat perfectly”. 

  

SIKANDA corn tortillas are 100% whole grain, free of GMO, low-calorie, low-sodium and gluten free.    They also have a certified organic line carefully managed from grower to finished product.  We offer three different presentations: 

Whole corn, water and lime are all that is required to make healthy, flavorful tortillas. Preservatives are not used so tortillas must be kept refrigerated after opening. 

Corn tortillas are healthy and versatile, great for breakfast, lunch, dinner and snacks, travel well and go with almost any food.  Check our SIKANDA blog for creative recipes and bring tortillas to your table!

Our Declaration of Inspiration

What inspires you everyday?  What inspires you at work?  We believe that clearly identifying what you believe in makes easier to achieve your goals and live a more fulfilling life.

This is SIKANDA's Declaration of Inspiration.    What is yours?

A NEW WAY OF DOING BUSINESS

BUSINESS DOESN’T HAVE TO BE DESTRUCTIVE

In our company, we are convinced that business doesn’t have to be destructive. We think that sustainability, responsibility, consciousness and justice can be practiced while making money.

To our team, business should be understood as the perfect balance between earning a profit and working for the creation of a better future. Business should also reflect our convictions, principles and must be something we are passionate about.  For this reason, all of our decisions and strategies are based in what we call our “Four Guiding Principles” which we are committed to fulfill.

  

Do you know who’s behind your food?

We think it is very important to get to know the companies behind your daily food products. 

Starting ourselves, we want to share with you some of our philosophy. 

For SIKANDA, it is fundamental to work on something you are passionate about and truly believe in.  Acting congruently with what you preach is vital for a company to be ethical, sustainable and successful.

For more information about our company check our website:  www.sikanda.com.mx

Real Mexican. Real Simple. Real Good

We are happy for the debut of MEXICAN MADE EASY the new show on the Food Network.  Finally there's a show that makes justice to delicious, healthy and diverse Mexican food.

Chef Marcela Valladolid, Mexican-born, spirited and energetic,  will teach the audience the secrets of this ancient and rich cousine.

SIKANDA sends the best of luck to Marcela in this new venture!

Grilled Salmon Tacos

Fish tacos have become all the rage in recent years and are a specialty of the Pacific coast of Southern California and Mexico. This is a simple recipe: all the components can be made ahead of time and the fish grilled at the last moment. You can also use halibut, sea bass or tilapia in place of the salmon.   

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 tablespoon ancho chile powder
• 1 tablespoon fresh lime juice
• 1/4 teaspoon kosher salt
• 1/8 teaspoon freshly ground pepper
• 4 4-ounce wild salmon fillets, about 1-inch thick, skin on
• SIKANDA CORN TORTILLAS, warmed
• Cabbage Slaw or lettuce
• Salsa
• Sour cream

Preparation

1. Preheat grill to medium-high.
2. Combine oil, chile powder, lime juice, salt and pepper in a small bowl. Rub the spice mixture liberally over salmon.
3. Grill the salmon, skin-side down, until it is just cooked through, about 8 minutes.
4. Cut each fillet lengthwise into 2 pieces and remove the skin.
5. To serve, place 2 tortillas on each plate. Evenly divide the fish, Cabbage Slaw or lettuce, sour cream and salsa among the tortillas.

Nutrition

Per serving: 567 calories; 30 g fat (6 g sat, 17 g mono); 83 mg cholesterol; 45 g carbohydrates; 32 g protein; 9 g fiber; 481 mg sodium; 1151 mg potassium.

Source: http://www.eatingwell.com

Creating balance: plague control the organic way

Organic is about balance. It’s about taking advantage of what nature has to offer to keep our soil and plants healthy.

Here is an example of how we control plagues organically in our fields.

In the picture shown there’s a little brown box hanging on the plant. Inside of it there’s a small wasp. As soon as the wasp grows bigger, it gets out of the box in search of food.

Its main food is a type of larva that eats the corn and is considered one of the most dangerous plagues that attack maize fields.

Larva plague has been eradicated for many years now using this type of natural control.

Was 2009 the year the world turned against GM?

By Claire Robinson and Jonathan Matthews

11th January, 2010

Despite promising the world in 2009, biotech corporations have increasingly raised the hackles of scientists and citizens worldwide

2009 was a year in which the biotech industry, Gates and their US Administration allies did everything in their power to drive the world down the GM road, but it was also a year marked by remarkable global resistance.

It was a year too in which the truth emerged more clearly than ever about not just the severe limitations and risks of GM crops, but the viability of the many positive alternatives to GMOs alternatives from which the profit-driven GM-fixation diverts much needed attention and resources.

The scene had been set in 2008 with the IAASTD report, produced by 400 scientific experts and signed up to by some 60 governments. That made it clear that after more than 10 years of commercialisation, GM crops had done nothing to help with the eradication of hunger or poverty, or the reversal of the environmental degradation caused by agriculture.

The IAASTD instead championed as the way forward: agro-ecological farming; and research conducted by the UN Environment Programme also suggested organic, small-scale farming could deliver increased yields without the accompanying environmental and social damage of industrial farming. The UNEP's analysis of 114 projects in 24 African countries found that yields had more than doubled where organic, or near-organic practices had been used. In 2009 the contribution of such sustainable approaches to cooling the planet was also widely acknowledged while news of Monsanto's attempts to dress up environmentally destructive GM monocultures as climate friendly earned it a worst lobbying award.

To read more click here

Relationships are the true meaning of life

As K.W. Von Humboldt once said: "In the end, relationships are the true meaning of life."

And at SIKANDA we believe that relationships are at the core of any enterprise. To maintain close relationships to the vibrant Natural and Organic Food Industry, we invite you to join us on Facebook, Twitter, LiknedIn and Flickr.

Follow us to get in-depth company news, photos, recipes, interesting facts and updates about product deals.

Of course, don't forget to check our website and leave us a comment on our blog, we will love to hear from you!

Three Approved GMO's linked to organ damage

Three approved Monsanto's GM corn varieties have been linked to organ damage according to what is being described as the first ever and most comprehensive study in the effects of GMO's conducted by the CRIIGEN and Universities of Caen and Rouen.

Read the complete article at:

http://www.truthout.org/article/three-approved-gmos-linked-organ-damage

Check the complete sstudy of the "Effects of Three GM Corn Varieties on Mammalian Health" at:

http://www.biolsci.org/v05p0706.htm

FACTS ARE CLEAR, SAY NO TO GMO!!


Concerned about preserving Mexican culture, which gastronomy has been based on corn for centuries, SIKANDA has created THE FIRST NON-GMO, ALL-NATURAL AND ORGANIC CORN TORTILLAS.

We also re-discovered the traditional Pre-Hispanic method of doing tortillas that preserve all its nutritional value.

TRY THE REAL CORN TORTILLAS TRADITIONALLY MADE IN MEXICO!

Tacos dorados (crispy fried tacos)

Ingredients

• 1 1/2 lbs cooked chicken breasts or cooked beef or cooked pork, shredded
• 12 SIKANDA corn tortillas, slightly warmed for easy rolling
• 1 cup vegetable oil (e.v.olive oil, avocado or canola for best results)
• Sour cream
• Salsa or guacamole
• Shredded queso fresco
• Cilantro, lettuce and onion

Preparation

1. Heat the tortillas and place an equal amount of shredded meat (chicken, beef or pork) in each.

2. Roll and secure with toothpicks OR assemble all and chill seam side down. Heat the oil over medium high heat and when hot begin frying tacos 4 at a time until golden on all sides.

3. If you are not using the toothpicks, place seam side down in the hot oil first.
4. Remove and drain. Repeat and keep warm in the oven until done.
5. When done place 3 o 4 on each plate and top with guacamole or salsa, cream and shredded queso fresco.
6. Garnish with cilantro, lettuce and onion.

VEGGIE OPTION

Mexican food is healthy and it offers a wide variety of delicious options for vegetarians.

Tacos dorados can be filled with nopalitos (cactus salad), cheese, mashed potatoes, mashed carrots, mushrooms…options are endless!! Tortillas are really versatile so you can fill them practically with anything that comes to your mind, so don’t be afraid of trying!

We will be posting more Mexican Veggie recipes soon.