schema_version: 2
id: tortilla
title: Tortilla
categories:
- bread
tags: []
yield:
  amount:
    quantity: 163.5
    unit_id: gram
  basis: theoretical
scaling:
  mode: hybrid
  basis_id: formula_basis
  basis_amount:
    quantity: 100.0
    unit_id: gram
components:
- id: main
  name: Main
  items:
  - id: line_01_flour_all_purpose
    reference:
      ingredient_id: flour_all_purpose
    amount:
      quantity: 100
      unit_id: gram
    percentage: 100
    basis_member: true
  - id: line_02_water
    reference:
      ingredient_id: water
    amount:
      quantity: 50
      unit_id: gram
    percentage: 50
  - id: line_03_shortening
    reference:
      ingredient_id: shortening
    amount:
      quantity: 9
      unit_id: gram
    percentage: 9
  - id: line_04_baking_powder
    reference:
      ingredient_id: baking_powder
    amount:
      quantity: 1.5
      unit_id: gram
    percentage: 1.5
  - id: line_05_salt
    reference:
      ingredient_id: salt
    amount:
      quantity: 1.5
      unit_id: gram
    percentage: 1.5
  - id: line_06_nonfat_milk_powder
    reference:
      ingredient_id: nonfat_milk_powder
    amount:
      quantity: 1.5
      unit_id: gram
    percentage: 1.5
steps:
- id: step_01
  order: 1
  instruction: Combine all but oil.
  component_ids:
  - main
- id: step_02
  order: 2
  instruction: Mix til combined.
  component_ids:
  - main
- id: step_03
  order: 3
  instruction: Add oil.
  component_ids:
  - main
- id: step_04
  order: 4
  instruction: Mix 30 min total.
  component_ids:
  - main
- id: step_05
  order: 5
  instruction: Divide into dough balls.
  component_ids:
  - main
- id: step_06
  order: 6
  instruction: Rest balls 15 min.
  component_ids:
  - main
- id: step_07
  order: 7
  instruction: Bake 375 - 450 °F, 20-60 sec, making steel.
  component_ids:
  - main
- id: step_08
  order: 8
  instruction: Allow to cool to 85 °F before packaging.
  component_ids:
  - main
notes:
- Formula uses a nominal 100 g basis; review the yield before use.