International Food Systems LLC
Preservatives
IFS developed GP 1400 , one of our amazing preservatives, 25 years ago to provide the tortilla industry with a superior corn preservative that was much better than the typical liquid preservatives that many tortilla companies use.
GP 1400 is a blend of sodium and calcium propionate plus fumaric acid. It is a superior corn preservative over the standard liquid preservative, which is mainly propionic acid, for the following reasons.
1. GP 1400 provides a much improved flavor with no smell. Propionic acid has a strong flavor with a vinegar smell, which many people do not like.
2. GP 1400 provides another big advantage. Pre cut Tortilla chips made with GP 1400 fry with an improved color and texture. The liquid preservatives react with the starch in the tortilla chips and cause them to fry dark with a taste that is not as good as chips made with GP 1400.
Use rate for precut tortilla chips for frying use one half pound 100lbs of Massa. For a table tortilla, use 1 LB GP1400 per 100 lbs of masa, and this will provide a tortilla with a very clean flavor and a 30-day shelf life.
A tortilla company that uses this product has the following formula. 2 bags of corn flour one bag of the maseca number 10 and .75 lbs of GP 1400. This gives a tortilla with 45 days shelf life with a very clean flavor. GP 1400 can also be combined with liquid preservatives and improve the tortilla flavor because you are able to reduce the amount of liquid which is used and therefore cut down on the propionic acid problem.
If you try GP 1400 in your corn tortillas, you will be extremely happy with the results.
Relaxer
Relax BBS, for flour tortillas, is a powder that is blended with flour that provides 100% even dispersion, making the relaxation much more uniform. Adding a metabisulfite tablet dissolved in a small amount of water creates a hotspot when added to the flour mix, and the resulting tortillas are not as uniform.
Relax BBS is a Bisulfate blend for relaxing tortilla dough. The biochemical reactions of Sodium Metabisulfite and flour proteins result in shorter mixing time and increased extensibility (rapid relaxation without fermentation) in tortilla dough. This reducing compound improves dough machinability by decreasing elasticity. Cracking of tortillas when folded is minimized because the dough is fully relaxed.
Application:
This product is typically used at 1oz to 2oz per 100 lbs. of flour (1oz = 30 ppm of Sodium Metabisulfite)
Try this product, and you will notice the vast improvement immediately!