• Made especially to provide high yield of dough with the same great Maseca quality.
  • Preservatives included ensuring the tortillas have a 36–hour shelf life.
  • Finely ground flour, provides whiter, smoother and more flexible tortillas.
  • Tortillas made with Maseca Nixtamasa have an appealing and natural aroma.
  • Ideal to prepare tortillas as natural and delicious as the ones made with Nixtamal.


This product is manufactured by our patented process of cooking in limewater, grinding and drying selected white corn.


Ground corn treated with lime, toasted corn germ, food grade lime, cellulose gum and enzymes (to preserve freshness).

Use and Applications

Tortilla Nixtamasa White Maseca flour is used for the production of typical Mexican table tortillas. It can also be blended in different ratios with coarser Maseca flours to develop a variety of products with a wide selection of colors and textures to satisfy the market needs. This flour is readily converted into masa by simply mixing 100 lbs of Maseca with approximate 120 lbs of water for 5 to 7 minutes. This masa is processed into round thin cakes that are baked to form soft and tasty tortillas, or may be processed into different sizes and shapes, then baked and fried to obtain the finished product. Some important advantages of using Maseca are based on :

  • Standardization of quality (water and oil absorption, particle size, color and texture).
  • Reduction of utilities cost, lower labor cost and better utilization of floor space.
  • Less operator skill requirements.
  • Improvement of sanitary conditions.
  • Reduction of daily start-up time.
  • No wastewater treatment cost.
  • Reduction in capital investment (less electric and plumbing facilities, less floor space, fuel requirements and lower equipment cost).
  • This product is Kosher certified.
    • Packaging and Storage

      Maseca is packed in 50 lbs multi-wall anti-skid paper bags.

      Anticipated shelf life for this product is 4 – 6 months, Shelf life is dependent upon maintaining good storage procedures, such as good housekeeping practices, handling product on a first in / first out basis, and storing product in a cool (less than 80ºF) and dry place (Lest than 60%). Prolonged storage does require implement a preventive pest control program against rodents and insects.

Typical Properties

Proximate Analysis
Moisture 9.0 - 12.5%
Protein 7.0 - 9.0%
Fat 3.0 - 6.0%
Fiber 6.0 - 10.0%
Ash 1.0 - 2.5%

Water Intake: 100 lbs flour ≈ 120 lbs water at 25º C
Mixing Time: 5 to 7 min. but do not over mix
pH (10% sl.): 8.5 to 10.5
Color: White

Sanitary Aspects
Std. Plate Count /g ≤ 100,000
Yeast & mold Count/g ≤ 2,000
Coliforms MPN/g ≤ 100
E. coli MPN/g ≤ 0.3
Salmonella sp -Negative
Aflatoxins ppb ≤ 20

Sieve Test*
On U.S. Std. Sieve 14: 0%
On U.S. Std. Sieve 25: 5% max.
Through U.S. Std. Sieve 60: 70% min.
*Ro-Tap (6 min.)