Data Summary Sheet - Tortillas (Flour or Masa)

1.  Clean Label
2.  Replace Soy Lecithin (remove allergy)
3.  Replace Mono & Diglycerides
4.  Natural / Organic Ingredient needed
5.  Enhance Shelf Life (fresh, refrigerated or frozen)

Nu-BAKE^®

0.5-1% (based on flour or masa weight) to extend shelf life
0.25-0.33 % (flour or masa weight) to replace emulsifiers

Baker will need to add additional water, equal to 2-3 times the weight of the Nu-BAKE.

Dough will be easier to machine / sheet / press.
Product will have a longer shelf life.
Better control of Water Activity.

If your results are not satisfactory, please contact RIBUS or your broker to determine what modifications should be made.