Frito-Lay Tostitos is a brand of Frito-Lay that produces different tortilla chips and a range of accompanying dips.

Ingredients. Corn, Vegetable Oil (Corn, Canola and/or Sunflower Oil), and Salt.

The Creation of Tostitos The head of Frito-Lay's product development group, Jack Liczkowski, created the first Tostitos product in 1978, signified as a Mexican-styled tortilla chip product. The first two flavours in the product line-up were the Traditional Flavor along with the Nacho Cheese Flavor.

FritoLay TOSTITOS® Chunky Salsa - Mild | FritoLay.

The heat also traps tiny pockets of moisture in the dough. Creating little blisters this gives the tortilla chips their trademark bumpy texture from.

Our Products. Whoever said “variety is the spice of life” must have been talking about Tostitos because our chips and dips come in many different flavors.

The sheet then runs through rollers that have triangular dyes on their. Surface. The triangles move into an oven heated to 340 degrees Celsius.

Tortilla chips are generally manufactured from coarsely ground masa from either fresh masa or dry flour that is sheeted, formed, and cut in preparation for the subsequent steps of baking, equilibrating, frying, and salting/seasoning.

History. The triangle-shaped tortilla chip was popularized by Rebecca Webb Carranza in the 1940s as a way to make use of misshapen tortillas rejected from the automated tortilla manufacturing machine that she and her husband used at their Mexican delicatessen and tortilla factory in southwest Los Angeles.

Jack Liczkowski In January 1978, Frito-Lay's product development group led by Jack Liczkowski completed development of Tostitos, a Mexican-style tortilla chip lineup.

Tortilla chips are usually formed by two rotating smooth Teflon-coated rolls that automatically press the masa into a thin sheet. The newly formed masa disks are baked into tortilla pieces commonly in a three-tier gas-fired oven at temperatures ranging from 350 to 480 °C for 40–60 s.

tortilla, round, thin, flat bread of Mexico made from unleavened cornmeal or, less commonly, wheat flour. Traditionally, the corn (maize) for tortillas was boiled with unslaked lime to soften the kernels and loosen the hulls. (This lime was the principal source of calcium in the Mexican diet.)