Baked In Science

What’s one of the fastest growing areas of the baking industry with lots of room for innovation and new products? Tortillas! From wraps to tacos to chips, tortillas are big right now. In fact, the global tortilla market is projected to reach $48.51 billion at a CAGR of 5.10% by 2023. So to help all you bakers out, I bring some tortilla and snack experts onto this episode of BAKED in Science. My first guest is Luis Belozerco, a baking professional from AIB International, whose expertise is flatbreads, ranging from pizza to tortillas. He shares what sets tortillas apart from other flatbreads, and the role ingredients play in making a product that has the needed extensibility and flexibility to be successful. We also chat clean label, gluten-free and what alternative ingredients work well. Louis talks about some innovative uses for tortillas, including chocolate ones! AIB is hosting a Tortilla Seminar on Apr 16 - 19, 2019 in Manhattan, Kansas. Learn more: https://www.aibonline.org/Start-Your-Training/Bakin