General Mills, Inc.

Xabier Murgui

Carina Claudia Cammarota

John J Fenske

Sean Igo

Jonas Plaza Garcia

Aarti Anand

Tapioca tortillas are formed from creating tortilla bases from a first supply of tapioca and then topping the tortilla bases with a second supply of tapioca in the form of granules. With this arrangement, a lower or bottom surface of the tapioca tortilla is generally smooth, while an upper or top surface is undulated or textured. In a particularly preferred embodiment of the invention, the tortilla base is made from about: 55.72% tapioca; 35.94% water; 3.34% glycerin; 1.45% fine salt; 0.89% monoglycerides; 2.23% xanthan gum; 0.28% &#x3b1;-amylase; 0.10% potassium sorbate; and 0.05% citric acid, while the tapioca granules range in size, such as from 1 mm to less than 250 &#x3bc;m.

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Navarra, Spain

Xabier Murgui