BE&SCO Betamax 20, Manual

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27
Tortilla Making
Introduction:
If you have read the other sections, Tortilla Making ought to be a easy. This section offers
some suggestions about tortilla making, and then goes onto explain exactly how to make
tortillas.
Over proofing is a common problem in tortilla making. If you find running dough hard to do,
check to see if the dough has over proofed. Run your dough balls when they have been
proofed, or refrigerate or freeze them, or they will over proof.
Ideal tortilla making happens when the dough mixing and proofing come together in such
a way that the proofed batch goes through the machine with a very little waiting time, you
make tortillas for long periods of time without ever stopping the machine, and you make extra
tortillas. This way everything goes smoothly and you will have two-to-three days worth of
tortillas to help out against unplanned “downtime”.
To make around a 7” tortilla, use a 1 1/2 oz. dough ball. You may want to experiment with
different dough ball weights to produce various sized tortillas.
Procedure:
1. Dust dough ball with flour.
2. When Gate is open, drop in one dough ball.
3. Dough ball is shaped between Press Plates.
4. Tortilla slides out of Exit Slide.
5. Repeat (1) - (4).