Abstract: A process for production of an appetizer is disclosed. The process comprises the steps of: a) adding between about 1.0 percent to 1.5 weight percent lime to a combination of water and corn to form a mixture; b) boiling the mixture until the mixture contains between about 34 to 38 weight percent moisture; d) soaking the mixture for between about 12 to 16 hours to achieve between about 46 to 52 percent moisture; d) grinding said mixture into a dough; and e) rolling and cooking said dough to produce the appetizer. This process has the quality of permitting a new product from the nixtamalized corn dough, which is acceptable to the public, and a technology that allows for the accomplishment of the above objective.

Abstract: The subject invention is a process for production of an appetizer comprising the steps of: a) adding between about 1.0 percent to 1.5 weight percent lime to a combination of water and corn to form a mixture; b) boiling the mixture until the mixture contains between about 34 to 38 weight percent moisture; d) soaking the mixture for between about 12 to 16 hours to achieve between about 46 to 52 percent moisture; d) grinding said mixture into a dough; and e) rolling and cooking said dough to produce the appetizer. This invention has the quality of permitting a new product from the nixtamalized corn dough, which is acceptable to the public, and a technology that allows for the accomplishment of the above objective.

Abstract: The subject invention is an apparatus for production of rolled tortillas where small tortillas or flakes of raw dough of nixtamalized corn are rolled up in a continuous manner. The apparatus of the present invention utilizes an acceleration conveyor that allows for the speed of the conveyor to be varied to provide a more exact rolling up of small tortillas or flakes of raw dough of nixtamalized corn, continuously and automatically. The apparatus also utilizes pre-rolling up meshes and final rolling up meshes to produce more easily, perfectly, and efficiently such small tortillas of raw dough of nixtamalized corn.