Corn Tortillas — 80

Production identity

Target finished yield

6 kg · approximately 80 portions at 75 g

Reference ratio

Finished mass ÷ declared primary-input basis (batch reference ratio): 100.0% (6 kg declared primary input → 6 kg finished target)

Total formula input

6 kg before trim, evaporation, absorption or transfer loss

Time

45 min active · 90 min total

Equipment

tortilla press · comal/griddle · scale

U.S. major allergens intentionally present

None intentionally declared in the formula; supplier labels and cross-contact still require verification.

Additional sensitivity note

None listed.

Holding / service

Hold wrapped only briefly; best served fresh from griddle.

Formula — 1× target batch

Scaling table

Use the input-percentage column to audit transcription. The ½× and 2× columns scale ingredient mass only; process capacity must be revalidated.

Ingredient weights scale arithmetically; pan geometry, heat input, evaporation, fryer recovery, mixing shear, proofing/bake behavior and holding capacity do not. Revalidate process whenever batch size or equipment changes.

Method

1. Whisk salt through masa harina, then add warm water gradually until the dough is cohesive, soft and does not crack at the pressed edge.

2. Rest covered so water fully hydrates masa particles; recheck texture before portioning.

3. Portion into 75 g balls and press between liners to a consistent diameter/thickness without ragged edges.

4. Cook on a hot dry comal: set first side, turn, then finish until tortilla develops light spots and may puff as steam separates layers.

5. Stack briefly in a towel/covered vessel to equalize moisture and serve promptly.

Working numbers

• 80 × 75 g dough portions
• Starting water ≈78.8% of masa harina weight
• Hydration endpoint includes edge-crack test
• Press thickness and comal temperature are production controls

Production verification

• Record actual finished batch weight before portioning; compare with target and investigate material variance.
• Record actual portion count and portion mass during service rather than inferring count from target yield.
• Verify current supplier labels for major allergens and document cross-contact limits of the actual station/equipment.
• Record the process/temperature checkpoints that are critical to this formula under the venue’s approved food-safety procedure.
• Taste or otherwise evaluate the formula at its actual service temperature and after the realistic hold/travel interval.

Batch record: target yield ____ · actual yield ____ · actual portions ____ · critical process checkpoints ____ · service hold ____ · waste/rework ____ · sensory result ____ · corrective action ____.

Sensory standard

Fresh corn aroma, pliable tender tortilla, slight toast spots, no dry cracking edge or raw pasty center.

Evaluate the control batch at pickup and again after the realistic handoff or hold. The written standard should describe the point at which the formula is still sellable and the point at which it must be remade, repurposed under an approved plan or discarded.

Failure laboratory

Version control

KECB professional training formula; validate local regulatory requirements, supplier specifications and venue procedures before production. A measured correction to the recipe becomes a documented formula revision after a controlled test; do not let different cooks maintain invisible personal versions.