Description
Hydraulic compression of nixtamalized maize dough to disrupt starch-protein matrix.
Technical
Uniform compression of masa harina (nixtamalized corn flour) dough at 40-50% moisture content between two flat surfaces. Eliminates air pockets while maintaining structural integrity through controlled starch gelatinization.
Culinary Significance
Creates the characteristic thin, even discs essential for proper heat transfer during comal cooking. Traditional presses use carved wood or volcanic stone, while modern versions employ cast iron or aluminum for consistent thickness (typically 1-3mm).
Science
Primary Reaction
Mechanical starch realignment
Parameters
Temperature
°C to °C range
Cold dough requires 15% higher compression force
Time
3-5 seconds
2 seconds – 10 seconds
Equipment