Description
ADVANTAGES
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The acid is released during pressing and cooking stages allowing a progressive acidification, compared to the non-encapsulated malic acid. Therefore, it increases the tortilla’s shelf life.
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It allows to obtain more flexible wraps, improving the thickness, the opacity and avoiding the adherence between them.
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The encapsulation of the malic acid avoids its early interaction with the leavening agent during the kneading process, which leads to a reduction of its necessary amount.
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Special particle size for a better distribution of the active ingredient in the wrap.
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Greater acidifying power and controlled pH reduction of the tortilla.
