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At GRUMA, we continuously work to improve our production processes in all our plants. »
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We have made impressive achievements in this area
The range of equipment offered to small tortilla producers is very extensive. Through our affiliate Tecnomaiz, S.A. de C.V. we manufacture machines with an output capacity of 15 to 300 tortillas per minute and we process 30 to 600 kg.of dough per hour, with simple cutters that are 4.17 meters long.
RODOTEC is the brand through which we cover the equipment needs of small and medium tortilla producers, who are also offered beaters which can process up to two 20 kg. sacks of flour in a two to six minute interval, and feeders of one to five kg. of dough per minute, all with moderate energy consumption, in sizes suitable for small spaces and available in an economical line
Since 1949, the date our first mill started up, we have developed a very efficient method of designing and building plants in Mexico and assembling them from beginning to end in record time anywhere in the world.
New and More Efficient Processes
Although our ”nixtamal” process is more efficient in water and energy consumption than the traditional method, we have developed a new process to prepare “nixtamal” flour that results in even more water and energy savings and reduces cooking time. A more efficient system for cooling corn flour was designed with lower manufacturing and operating costs.
Its main advantages include 60% savings in investment, a 60% reduction in cooling time and the safest and most hygienic operation. Furthermore this new system produces significant savings in maintenance and energycosts. Two of these systems were installed in 2011 in the GIMSA plant in Chihuahua and one in the AMLP plant in Plainview, Texas.
We design and manufacture a high-tech production line for the preparation of baked goods for the United States market.
The modular design of the oven for these lines enables us to manufacture products in a greater variety of shapes, sizes and ingredients which provide great added value, an innovation that is being used for the first time in the industry.
Presently the line can produce 170 to 180 baked snacks per minute, but at the same time, we designed and built a mega-line that produces 710 snacks per minute.
In 2011, we added systems to increase the flour’s fiber content in order to improve their nutritional value.
We also set up a laboratory equipped to certify the tortilla machines equipped with “energy-saving” devices. To date this is the only national laboratory certified and accredited by EMA (the Mexican Accreditation Agency).
Constant innovation is the only way to stay competitive, because no advantage is sustainable in the long term.»
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