Preparing nixtamalized corn dough, also known as masa, is a traditional and essential process in Mexican cuisine. The nixtamalization process involves cooking dried corn kernels in an alkaline solution, usually made with calcium hydroxide or ash. This process helps to break down the outer layer of the corn and release the endosperm, making it more digestible and increasing the nutritional value of the grain. Once the corn has been nixtamalized, it is ground into a dough that can be used to make tortillas, tamales, and other dishes.
Nextamalli offers industrial-scale reactors that use ALITECH technology to make the nixtamalization process more efficient and cost-effective for businesses. Their gas and electric reactors use a combination of heat and pressure to accelerate the cooking process and reduce the amount of water needed. This not only saves time and energy but also results in a higher yield of nixtamalized corn that can be used to make more masa. The technology also helps to ensure consistency in the final product, which is essential for businesses that need to produce a large volume of masa on a regular basis.
Using Nextamalli’s reactors with ALITECH technology can help businesses that rely on nixtamalized corn dough to streamline their production process and increase their profitability. With faster cooking times, reduced water usage, and higher yields, businesses can save on operational costs and increase their output without sacrificing quality. Nextamalli’s commitment to sustainability also means that their technology can help businesses reduce their environmental impact by using less energy and water in their operations. With their expertise in nixtamalization and innovative technology, Nextamalli is a valuable partner for any business that relies on masa as a key ingredient in their products.
