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Whole wheat tortillas

#1
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8/6/09 at 7:34pm
  • Joined: June 2007
  • Location: Corvallis, Oregon
  • Post Count: 1,730
I can't blame anybody but myself, but I bought a package of "whole wheat tortillas" and it's not at all what I thought it was.

It's Mission "Carb Balance" stuff.

The first ingredient is water, and the second is modified food starch. I wish there were a dunce cap emoticon that I could use. These things are worse than any bread I've had, even Wonder bread.

If my eyes were as good as they used to be, I'd have read the microscopic ingredient list. This trick is new to me. How the heck can flatbread, or any other bread for that matter, have modified food starch as the 2nd ingredient after water?

I'm back to first grade now, and this thing I bought sucks. :( Maybe this heads-up can help someone not make the same mistake.
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#2
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8/6/09 at 7:45pm
  • Joined: June 2007
  • Location: Corvallis, Oregon
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I might get some answers on the laws and regulations, etc., but my point is I'm disappointed and surprised that this crap can be sold as bread.
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#3
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8/7/09 at 6:24am
  • Joined: October 2008
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The reason the modified food starch is the second ingredient is because they make a slurry than they make a dough out of the slurry to make the tortillas.

Taste: The sensation derived from food, as interpreted thru the tongue to brain sensory system.
Flavor: The overall impression combining taste, odor, mouthfeel and trigeminal perception.

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#4
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8/7/09 at 1:00pm
  • Joined: March 2008
  • Location: SW MN
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Use them as frisbees :lol: I made that mistake once, nasty flavor and texture.
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#5
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8/8/09 at 1:31am
  • Joined: June 2007
  • Location: Corvallis, Oregon
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That's just sick that it could be called bread :crazy:

I realize that in South Africa's 2oceansvibe, sick means great . . . I don't mean it in that sense. I mean sick like selling snail meat as springbok.
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#6
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8/8/09 at 1:57am
  • Joined: June 2007
  • Location: Corvallis, Oregon
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YouTube - A real springbok fan!!

YouTube - mighty springboks

How did modified food starch tortillas become a South African thing? I honestly don't know. Oh yeah, they're sick.
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#7
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8/8/09 at 5:59am
  • Joined: February 2007
  • Location: Melbourne, Vic, Australia
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On a slightly different tack - not trying to hi-jack the thread - When we lived in South Australia (a very diverse area culturally), my sister worked at a bakery where they hand made Phoenician bread. We'd get it every day, it was so nice!!!

Point is, I've been trying to get something even remotely as fresh and soft as that, but am always left hugely disappointed. So many packs I've bought claiming to be authentic and real phoenician bread. Yuk. Stale and like cardboard. I get so frustrated with the lack of quality and freshness. The local birdlife appreciate it, (can't stand food going to waste) but I can't stand it.

Dunno if we were spoilt by my sister getting it so fresh, but I can remember even the store bought bread in South Oz was miles ahead of the supermarket stuff here.

Humph!!!

Rant over.

Does anyone know the type of bread I'm talking about - it's like Pita (prob. the same). Just wondering if anyone has taken to making their own and has a recipe they'd be willing to share?

Cheers - DC
'Tis only the hairs on a Gooseberry, that stops it from being a Grape
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#8
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8/8/09 at 7:14am
  • Joined: July 2006
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If it's the whole wheat feature you're after for tortillas, there are some decent products on the market [at least in my area]. But don't purchase anything that says something like "low carb". Those are the worst kind of gross! If I had to watch carbs that close, I'd skip the wrap altogether, or wrap the filing in lettuce leaves...really quite nice...rather than use a faux tortilla.
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#9
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8/8/09 at 11:32am
  • Joined: June 2007
  • Location: Corvallis, Oregon
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Some of them are kind of like chapatis--that's what I was after. I think next time I go grocery shopping I'll take my glasses so I can read the ingredients even if they're in tiny print.
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