Co-founder Adam Hiner told Commercial Baking the press made the tortillas more consistent and labor more efficient, and that the company plans to automate much of production and packaging this year.
Company
PACHA, San Diego
Product
Gluten-free tortillas made from sprouted buckwheat and sea salt, shipped frozen
Equipment
New tortilla press; production had relied on manual processes and custom equipment
Recipe
Psyllium husk added to improve texture and durability (Hiner)
Plans
Automate much of production and packaging this year; foodservice launch soon (Hiner)
PACHA, a San Diego company that makes gluten-free tortillas from sprouted buckwheat and sea salt, has added a new tortilla press, co-founder Adam Hiner told Commercial Baking (opens in new tab) in an article published Oct. 29. "We acquired a new tortilla press, which really enhanced the consistency of our tortillas and made use of labor more efficient," Hiner said.
The company had relied on manual processes and custom equipment because its batter behaves more like pancake batter and conventional presses didn't work, the magazine reported. PACHA also recently added psyllium husk to its tortillas, which Hiner said improved their texture, durability and performance and added fiber.
PACHA launched its tortillas in retail at the beginning of 2026 and plans to introduce them to foodservice soon, Commercial Baking reported. Hiner said the process is still semi-manual and that the company has spent six months evaluating equipment and plans to automate much of its production and packaging this year. The tortillas ship frozen and are usually thawed in the refrigerator at retail, and the company is looking for packaging materials and equipment that would extend shelf life, the magazine said.
