Lime in tortillas - Calcium hydroxide for the production of tortillas
An unusual lime application comes from Mexico. There, large quantities of maize kernels are soaked in very dilute, almost boiling milk of lime (with 1% lime content) for 20 to 45 minutes.
The grain is softened by the lime. As a result, the outermost shell can then be detached more easily. The resulting product is called "Nixtamal". It is ground into cornmeal ("masa"), from which tortillas are made.