Flour Tortillas — 60

Production identity

Target finished yield

6 kg · approximately 60 portions at 100 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

50 min active · 110 min total

Equipment

mixer · bench · griddle/comal

U.S. major allergens intentionally present

Wheat

Additional sensitivity note

None listed.

Holding / service

Hold wrapped only briefly; excessive steam softens structure and stale cooling makes them leathery.

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. Mix flour, salt and baking powder; rub/cut fat through enough to distribute without leaving unincorporated lumps.

2. Add warm water gradually and mix/knead to a smooth supple dough without excessive toughness.

3. Rest covered so hydration equalizes and gluten relaxes, then divide into 100 g balls and rest again.

4. Roll evenly to house diameter/thickness using minimal bench flour.

5. Cook on a fully heated dry griddle until bubbles form and both sides show browned spots; stack/cover only enough to keep pliable for immediate service.

Working numbers

• 60 × 100 g dough balls
• Flour = 100 baker’s %
• Water ≈41.7%; fat ≈19.4% of flour
• Resting controls rollability

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

Soft pliable tortilla with browned freckles, wheat/lard aroma, tender chew without raw flour, cracker dryness or gummy 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.