Process and materials necessary for the maintenance / healing comales / tortilla machines.
We recommend using the following materials:
- RICATTO NONSTICK CONCENTRATE
RICATTO DESENGRASANTE – DEOXIDIZING
RICATTO STICK READY TO USE
GREEN OR BLACK FIBER (Scotch-Brite)
RAGS wet and dry
IMPORTANT NOTE: the tortilla machine and griddles have to be cold for best results.
Ricatto Apply rust remover spray Desengrasante- in the first comal cold and only 4 or 5 tablets.
Carve with green or black fiber (scoch-brite) uniformly and strongly, to remove waste fat, white crust, oxides, etc.
Apply degreaser tablets comales on.
Remove excess degreaser with a damp cloth and rinse times as needed to comal tablets are completely clean.
Change the water as often as necessary to rinse and clean the griddles perfectly.
Apply Ricatto Anthiaderente Concentrate directly and uniform brush, tow or clean, dry cloth.
Turn the burners for a time of 10 min, so that the non-stick perfectly adhere to the comal.
Turn off griddles and wait for it to be is at medium-low temperature.
Clean the griddle to medium low temperature with a damp cloth to avoid burning.
Rinse as often as necessary to achieve remove small debris bouncing comal with the reaction of the application of Ricatto Nonstick Concentrate and adhere strongly to the comal.
Apply Ricatto Nonstick spray Ready to use throughout the entire comal. Turn back burner and start production of tortillas.
Remove excess fat in the worker’s hands apply some degreaser in the palm of your hand, rub vigorously and rinse.
Wash your hands with soap and water.
Note: Ricatto degreaser – cleans Deoxidizer bells, hoppers, oven tops, tights, arrow, gear, grime, rust, scale, stains on floors, etc. And materials like copper, brass, stainless steel, iron, galvanized steel, tile floors, marble, tile floors and epoxides.
- RICATTO NONSTICK CONCENTRATE
Description of Antiadherents for tortillerías:
Antiadherents are products that improve lubrication between the machine and the product (in this case the mass), thereby avoiding some mass waste sticking to the machine.
Industrial products either liquid, thick liquid or paste are used; obtained based silicone oil food grade (linear dimethylpolysiloxanes).
In the case of omelets, antiadherents must be food grade, ie if ingestion does not cause damage to human health, as some of its waste could impregnate the tortilla itself to be consumed by anyone.
Nonstick properties for tortillerías:
Like any antiadherent, these products are intended to avoid or reduce adhesion between the different parts of the tortilla machine and the mass thereby prevents tortillas lose their shape or subsequent omelets may suffer from some deformity or irregularity in surface also save in maintenance of the machine.
The word comal (nahuatlismo of comalli) is used in Mexico and Central America to refer to a traditional cooking vessel used as a plate for cooking. In Colombia and Venezuela that it is called iron griddles.
The traditional comal native of Mexico and Central America is a dealfarería shaped flat plate of about 30 cm, made of clay, which is placed on three or four stones (called tenamaxtles), which serve to support it and to part to light fires and embers under the comal.
The comal was and is used to prepare various types of traditional dishes, particularly corn tortillas, tlayudas and tortilla chips.
Ceramic griddles often receive when new traditional treatment (called «cure» or «curing»), which consists of rubbing the comal still unused with a mixture of water and lime, then let it dry. Treatment presumed makes him stick.
In some parts, called comal the container it is disposed on the kitchen. For some time, in Mexico and Guatemala. Griddles are made stronger than other traditional arcillla, as steel or aluminum materials. Metal griddles are usually greater than the size ceramic, and are usually used for different purposes. For example, it is common to see these metal griddles having a circular depression in the central part, used to contain oil or liquid shortening, used when frying various food products is performed.
Metal griddles, have no central or depression, are quite a tool used by food vendors in the streets and in restaurants throughout Mexico. And in its flat version, they are present in virtually every household in the country, with the main function of warm tortillas. In Colombia and Venezuela that it is named iron griddles.
Although it has been said and written about the origin of corn, there is still disagreement about the details of their origin.
It is generally considered that maize was one of the first plants cultivated by farmers made between 7000 and 10,000 years.The oldest evidence of maize as food comes from some archaeological sites in Mexico where some small corncobs estimated at more 5 000 years old were Encon-tered in caves of the primitive inhabitants (Wilkes, 1979, 1985). Various theories related to the center of origin of maize can be summarized as follows:
Corn would have originated in Asia in the Himalayan region, the product of a cross between Coix spp. and some Andropogóneas probably Sorghum species, both parents with five pairs of chromosomes (Anderson, 1945). This theory has not had great support and recognized it is one of the food crops rum originates-in the New World. However, the theory that corn is a amphidiploid is gaining ground from cytological studies and molecular markers (see chapter Cytogenetics).
Corn would have originated in the high Andes of Bolivia, Ecuador and Peru (Mangelsdorf and Reeves, 1959). The main justification for this hypothesis was the presence of popcorn in South America and the broad genetic diversity present in Andean corns, especially in the highlands of Peru. A serious objection to this hypo- thesis is that no wild relative of maize is not known, including teosinte, in that region (Wilkes, 1989). In recent years, Mangelsdorf ruled out the hypothesis of Andean origin.
Many researchers believe that corn would have originated in Mexico where maize and teosinte have coexisted since ancient times and where both species have a very wide range (Wheatherwax, 1955, Iltis, 1983, Galinat, 1988; Wilkes, 1989). The discovery of fossil pollen and corn cobs in caves in archaeological sites seriously support the position that corn originated in Mexico.
The debate on the origin of maize is still continuing and understand that problem is not merely academic interest only. It is important to promote aggressive breeding programs and for the transfer of desirable traits from wild relatives and landraces in the development and continuous improvement of maize. There are several articles that review and discuss the origin of maize and for more detailed information the reader is referred to the references at the end of this chapter. Theories about the origin of the currently accepted corn are summarized below.
Origin of tunicate corn
Mangelsdorf defended the hypothesis that maize originated from a wild corn tunicate in the lowlands of South America proposed that teosinte was a natural hybrid of Zea and Tripsacum (Mangelsdorf, 1947, 1952, 1974; Mangelsdorf and Reeves 1939, 1959). Although finally Mangelsdorf des-Carto this hypothesis, it generated and stimulated much research. In recent times the hypothesis of participation of the three species, tunicate maize, teosinte and Trip-sacum was rejected as it is not supported by data and cytogenetic citotaxonómicos maize and teosinte.
Origin of wild corn
Maize originated from an ancient native wild form of maize, now extinct, on the heights of Mexico or Guatemala (Weatherwax, 1954, 1955; Mangelsdorf 1974). Randolph (1959) suggested that the ancestors of cultivated maize were some form of wild maize. Primitive maize, teosinte and Tripsacum diverged among them many thousands of years before the wild maize evolved to become a cultivated plant. As have never found wild maize or wild forms of maize plants, this theory does not receive much consideration.
Origin of teosinte
Maize derived from teosinte through mutations and natural selection (Longley, 1941) or was obtained by the first plant breeders agri-cultists (Beadley, 1939, 1978, 1980). It is generally accepted that teosinte is the wild and / or relative to corn predecessor and has participated directly-mind at the origin of cultivated maize. Beadley the hypothesis that corn is a domesticated form of teosinte has found considerable support (Iltis, 1983; Mangelsdorf, 1986, Galinat, 1988, 1995; Goodman, 1988; Doebley, 1990).
Teosinte kernels are encased in rigid envelopes fruits. Compo nents of the these rigid-sheaths are also present in maize, but their development is altered so that the grains are not embedded as teosinte, but are exposed on the cob.