Traditional and Modern Techniques for Nixtamal Masa Preparation

In Mexico, corn is one of the most important ingredients in our cuisine. It is the base for many dishes and its processing is crucial to achieve the desired quality in the final products. One of the most important processes in the production of corn products is nixtamalization, which involves cooking the corn with lime to obtain a masa that is used to make tortillas, tamales, tostadas, among others.

The nixtamalization process is a technique that has been used for centuries in Mexico. Nowadays, many tortilla factories and users still use the traditional method to cook the corn in large stainless steel kettles or vats, using wood or gas as fuel and lime for the nixtamalization process. The process can take hours and requires constant monitoring to ensure that the masa has the desired texture and flavor.

The traditional nixtamalization process begins by soaking the dried corn overnight in water with lime. The next day, the corn is boiled in the same soaking water until the grains are cooked. Then, the grains are left to rest for several hours so that the lime softens the skin and they become tender. Finally, the corn is washed with cold water and ground to obtain the nixtamal masa.

The nixtamal masa is a thick, moist masa that is used to make tortillas, tamales, tostadas, and other corn products. The nixtamal masa is an important source of nutrients, such as protein, fiber, and minerals, and is considered a staple food in the Mexican diet.

However, the traditional nixtamalization process can be difficult and requires time and constant attention. Additionally, it can be costly in terms of fuel and labor. That is why companies like Nextamalli have developed technology to make the process more efficient and reduce costs.

Nextamalli’s technology uses reactors to cook nixtamal with patented ALITECH technology. The reactors save up to 40% of gas and preserve 95% of the fiber, vitamins, minerals, and antioxidants of the corn pericarp. Moreover, the reactors allow nixtamal to be cooked in a shorter time, reducing costs in terms of labor and fuel.

In summary, the nixtamalization process is an important technique in the production of corn products and is essential to the Mexican diet. Although the traditional process can be difficult and costly, Nextamalli’s technology offers a more efficient and cost-effective solution for users. If you want to learn more about Nextamalli’s technology, do not hesitate to visit their website or contact them for more information.

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