Tortillas/Taco
Shanghai Gaoro introduced the first tortillas line from America to China in 2018 and until the last imported line till today.
It brought us so many trouble that you cannot imagine. The main probpme is the tortillas can never reach the requied in round shape and numbers of the marks on the tortills. Even the manufactures has npo way.
Whatever, we solved the problems after consulted over our team workdwide.
Finally thecustomer is happy.
Naan/ Sesame Biscuit
Flour tortilla production uses wheat flour, water, fat, salt, and leavening agents. The dough is mixed, rested, then sheeted into thin, circular blanks (0.8–1.5 mm thick). These pass through a three-stage press or die-cut system before entering a gas-fired conveyor oven at 180–220°C for 30–60 seconds. The rapid, high-heat bake creates the characteristic leopard-spotted surface and flexible texture. For burritos, tortillas are cooled, then filled with rice, beans, meat, salsa, and cheese before folding and optional grilling. Automated lines produce 5,000–15,000 tortillas per hour, with downstream wrapping and sealing equipment completing the package.
