Tortillas Today
Today, personal and industrial (Mexican-style) tortilla-making equipment has facilitated and expedited tortilla making. Manually operated wooden tortilla presses of the past led to today's industrial tortilla machinery, which can produce up to 60,000 tortillas per hour. Tortillas are now not only made from maize meal, but also from wheat flour; home-made and store-bought tortillas are made in many flavors and varieties.
Maize tortillas are naturally low in fat (approximately 2.5 grams for a typical size) and sodium, and provide calcium, potassium, fiber, iron and B vitamins.
Tortillas remain a staple food in Mexico and Central America, and have gained popularity and market share elsewhere. In the U.S., tortillas have grown from an "ethnic" to a mainstream food. They have surpassed bagels and muffins, and have now become the number two packaged bread product sold in the U.S (behind sliced bread). The Tortilla Industry Association (TIA) estimates, in the U.S. alone, the tortilla industry (tortillas and their products – tortilla chips, tostada shells and taco shells) has become a $6 billion a year industry.
The wheat flour tortilla has different origins from the traditional maize tortilla. However, the acceptance of the wheat tortilla has increased so rapidly, it now is also part of the basic diet in northern Mexico.
Read more about this topic: Tortia
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