Automatic Mexican Tortilla Production Line | Flour Tortilla Making Machine

Process Highlights

• Dough Dividing & Rounding

After dough mixing, the dough block is fed into divider and rounder. The machine divides dough into equal-weight portions and rolls them into smooth round dough balls. Precise portion control ensures identical weight for every dough ball, laying a solid foundation for uniform finished tortillas.

• Dough Relaxation & Proofing

Rounded dough balls go to the relaxation & proofing chamber with controlled temperature and humidity. This step releases internal tension of dough and completes mild fermentation. Proper relaxation improves dough ductility, prevents cracking during pressing, and delivers soft, flexible tortillas after baking.

• Automated Conveying

After proofing, dough balls are automatically transported to the pressing station by food-grade conveyor. The conveying speed synchronizes with the whole line speed. No dough deformation or pollution during transfer, supporting non-stop continuous production.

• Pressing / Dough Pressing Molding

Relaxed dough balls enter the pressing unit. Even mechanical pressure flattens dough into round tortilla blanks with uniform thickness and neat edges. The pressing system can be adjusted for different tortilla diameters and thickness to meet your recipe requirements. 

• Tunnel Oven Baking

Tortilla blanks are transferred into tunnel oven. Both-side even heating locks wheat aroma and forms golden surface color. Baking temperature and speed are adjustable. Short time high-temperature baking ensures good flexibility of tortillas and meets food hygiene standards.

• Cooling Section

Hot baked tortillas move to the cooling conveyor. Gradual cooling balances moisture inside the tortilla, stabilizes internal structure. Fully cooled tortillas resist wrinkling and cracking during folding and packaging, extending shelf life.