or Connect
ChefTalk.com › ChefTalk Cooking Forums › Professional Food Service › Professional Chefs › Tortillas, corn and/or flour
New Posts  All Forums:Forum Nav:

Tortillas, corn and/or flour

post #1 of 4
Thread Starter 
Good morning,

I have just recently inherited a large dough sheeter. I was wondering if anybody has ever used something like this with tortilla doughs. If so, any advice or hints?

Thanks in advance,

Al
post #2 of 4
Thread Starter 
Its one of these, just so ya know.
post #3 of 4
I've only used one of those little hand presses for corn but I've seen tons of people use those machines for flour tortillas. They come out kind of fat but they're always really nice and fluffy. You can pre press them and keep them with parchment seperating them using flour or spray veg. Oil to keep from sticking. You pretty much have to only cook them to order because they're so thick they don't keep so well once heated.
post #4 of 4
Thread Starter 
Alaminute,

Thanks, good to know. I will have to mess around with it.
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Professional Chefs
ChefTalk.com › ChefTalk Cooking Forums › Professional Food Service › Professional Chefs › Tortillas, corn and/or flour