AIB Standard Procedure for Corn Tortilla Chips and Tostada Shells

Requesting multiple application studies? Click here.

Request this Application Study

Looking for more application studies on other topics? Save yourself some typing and use this handy form instead.

* indicates required field

breaking strength


This study describes the sample presentation and test method used by the American Institute of Baking (AIB International) for evaluating the breaking force of corn tortilla chips and tostada shells.