Page 1 of 5

Quality Assurance Report Location: Minsa, Truco

Meeting Date: 06/12/15

Corn Flour Analysis – Minsa Truco Blend Report Period: 01/01/15 – 03/23/15

DEVELOPMENT SUMMARY

Minsa corn flour Truco Blend Version 6 (V6) was developed and tested at Ricos and Rudy’s facilities beginning in

October 2014. At that time, both plants switched to using 100% Minsa flour.

o Ricos has used Minsa V6 continuously since then.

o Rudy’s stopped using Minsa V6 in November 2014, due to high production volume for which Minsa

could not supply sufficient corn flour. Rudy’s did not transition back to using Minsa V6.

Feedback: since October 2014, Minsa has made 2 rounds of adjustments to V6.

○ Adjustments were made based on feedback and collaboration from Ricos. Specifically, fines particles

(sieve #80 and #100) were adjusted to get closer to Azteca ranges.

○ Key attributes (yield/water absorption, moisture, pH, and viscosity are very similar to Azteca corn flour;

no changes necessary.

○ Pending: final results for L*a*b* color (requested from M. Nimkar 04/27 & 05/05)

o Ricos - revised flour was used in production with no problems between October 2014 and January 2015.

For the last 5 months, Ricos has reported sporadic variation in color and particle granulation.

On January 22th, 2015 Ricos reported that corn flour (Lot # 25013; manufactured 01/13/15) had

big pieces of excess germ and black tips. A total of 7 pallets (350 bags) of masa were returned

to Minsa.

o Cyclone began using Minsa V6 during February 2014 with no complaints reported.

o La Fama began using Minsa V6 in mid-May 2015 and on 05/29 reported variation, with some pallets

within Lot #145136 showing color variation and finer flour.

o Anita’s began testing Minsa V6 in April 2015 and has reported no issues with corn flour performance to

date.

o Festida began testing Minsa V6 in _____ and has reported no issues regarding corn flour performance.

V6 has been mostly consistent with sporadic reports of slightly finer flour particles and darker chip color.

SIEVE PROFILE COMPARISON

Differences between Minsa Truco Blend V6 and Azteca Truco #1

Sieve #

16

18

20

30

60

80

100

Thru No change necessaryAdjusting 16,30,60 profile will get closer to Azteca's

Good consistency and better than Azteca

Observations Recommendations/Actions to Take

Must shift to the coarser side similar to Azteca

No change necessary

No change necessary

Reduce Variation (Stdev.)

Reduce Variation (Stdev.)

No change necessary

No change necessary

There is a difference in average close to 100%

Good consistency and very similar to Azteca

Average very similar but inconsistent in variance twice than Azteca

Good consistency and very similar to Azteca

Good consistency and better than Azteca

10% less finer than Azteca

Page 2 of 5

Minsa V6 & Azteca Truco #1 Results

Data (10/2014 - 05/15/2015)

<2 % <2 % 4-9 8-10 % < 25 % 4 - 8% <15 % 37-57 %

Minsa 16 18 20 30 60 80 100 Thrus

AVE 0.6 1.0 2.1 7.2 25.1 12.4 7.9 43.7

MIN 0.2 0.5 1.0 3.9 15.9 9.2 6.5 27.5

MAX 1.4 1.8 4.8 14.0 36.1 16.0 10.1 61.9

RANGE 1.2 1.3 3.8 10.1 20.2 6.8 3.6 34.4

STD 0.3298 0.3599 0.8670 2.2322 6.2691 1.7909 0.7903 9.1249

MODE 0.61 1.64 2.89 8.06 26.25 14.42 8.72 37.33

Data (02/2015 - 05/2015)

<2 % <2 % <2 % 8-17 % <25 %

<15% 28-38 %

Azteca 16 18 20 30 60 80 100 Thru

AVE 1.2 1.1 1.7 7.7 34.1 13.4 7.3 33.6

MIN 0.2 0.3 0.1 4.6 12.6 11.0 5.0 13.2

MAX 3.1 3.0 4.9 11.2 47.5 35.4 19.0 43.1

RANGE 2.9 2.7 4.8 6.6 34.9 24.4 14.0 29.9

STD 0.3685 0.2904 0.4553 1.1352 2.5071 1.5879 0.9520 3.2551

MODE 1.50 0.95 2.03 8.60 35.23 13.47 7.62 33.25

<2% <2% 4-9 8-10% <25% 4-8% <15% 37-57%

LA FAMA

16 18 20 30 60 80 100 Thrus

AVE 0.50 1.03 2.11 6.29 22.55 14.63 9.52 43.37

MIN 0.14 0.40 0.93 3.23 20.03 13.27 8.49 40.86

MAX 0.79 1.50 2.91 8.02 25.24 17.08 11.34 46.86

RANGE 0.65 1.11 1.98 4.79 5.21 3.81 2.85 6.01

STD 0.3327 0.5712 1.0443 2.6601 2.6091 2.1265 1.5794 3.1206

MODE 0 0 0 0 0 0 0 0

See appendix for additional data from other plants.

Page 3 of 5

La Fama RoTap Results for Minsa Corn Flour

Sample

Sample

Sieve La Fama

Good Flour Lot #125131

Sieve

La Fama Poor Flour

Lot #145136

16 0.40 0.35

16 0.06 0.09

18 0.83 0.83

18 0.20 0.20

20 1.44 1.45

20 0.45 0.51

30 3.90 3.95

30 1.63 1.58

60 11.07 11.20

60 10.09 10.03

80 6.53 6.64

80 8.35 8.47

100 4.27 4.33

100 5.47 5.56

Collect 22.12 22.24

Collect 24.37 24.09

Sample

Sample

Sieve La Fama

Good Flour Lot #280121

Sieve

La Fama Poor Flour

Lot #145143

16 0.04 0.05

16 0.04 2.00

18 0.21 0.18

18 0.27 0.23

20 0.62 0.57

20 0.86 0.86

30 2.37 2.26

30 3.30 3.27

60 9.07 9.13

60 9.05 9.08

80 7.39 7.59

80 4.84 4.90

100 6.22 6.28

100 3.85 4.11

Collect 25.04 24.64

Collect 28.95 28.49

Analytical Summary – Minsa V6 vs. Azteca

MINSA All Plants pH Yield Consistency L* a* b* Moisture

Average 6.74 2.149 17.84 87.39 1.78 20.67 11.0

Std. Dev 0.1 0.07 2.7574 0.6051 0.2457 1.0377 0.4

Min 6.55 2.075 14.36 86.30 1.52 19.46 9.9

Max 6.96 2.359 23.38 88.42 2.51 23.99 11.6

AZTECA pH Yield Flour Color Dough Color Moisture

Avg St Dev Avg St Dev Avg St Dev Avg St Dev Avg St Dev

Min 6.41 0 2.029 0 30.57 0 29.5 0 9.03 0

Max 6.93 0.17 2.171 17.76 79.61 5.23 73.56 18.2 10.83 1.21

Average 6.7334 0.0548 2.135 10.61 69.1030 1.3628 35.4053 1.3336 9.4522 0.2115

Std. Dev 0.0929 0.0303 0.13 2.982 6.1860 0.4053 6.0215 0.9375 0.3305 0.1403

Page 4 of 5

SENSORY SUMMARY

Sensory Scoring Ruler

-5 -4 -3 -2 -1 0 1 2 3 4 5

JAR -1 to +1

Acceptable -2 to +2

Unacceptable -3 to -5 OR +3 to +5

Sensory Snapshot – Café YTD RICOS

Page 5 of 5

APPENDIX

<2% <2% 4-9 8--10% <25% 4-8% <15% 37-57%

RICOS

16 18 20 30 60 80 100 Thrus

AVE 0.6 1.0 2.1 7.2 25.1 12.4 7.9 43.7

MIN 0.2 0.5 1.0 3.9 15.9 9.2 6.5 27.5

MAX 1.4 1.8 4.8 14.0 36.1 16.0 10.1 61.9

RANGE 1.2 1.3 3.8 10.1 20.2 6.8 3.6 34.4

STD 0.3298 0.3599 0.8670 2.2322 6.2691 1.7909 0.7903 9.1249

MODE 0.61 1.64 2.89 8.06 26.25 14.42 8.72 37.33

<2% <2% 4-9 8-10% <25% 4-8% <15% 37-57%

RUDY’S

16 18 20 30 60 80 100 Thrus

AVE 0.87 1.87 3.05 7.95 20.53 11.88 8.66 45.18

MIN 0.18 0.55 0.93 2.93 12.92 7.63 4.94 30.16

MAX 2.70 5.66 7.86 20.77 29.48 16.11 19.33 67.73

RANGE 2.52 5.11 6.94 17.85 16.57 8.48 14.39 37.57

STD 0.7849 1.6528 2.0922 3.9404 3.9083 1.9588 2.4681 9.9177

MODE #N/A #N/A #N/A #N/A #N/A #N/A #N/A #N/A

<2% <2% 4-9 8-10 % <25% 4-8% <15% 37-57%

ANITA’S

16 18 20 30 60 80 100 Thrus

AVE 2.59 2.18 2.68 6.94 31.86 12.05 6.28 35.42

MIN 1.68 1.70 2.18 5.44 28.53 11.39 5.71 32.00

MAX 3.39 2.80 3.71 8.60 34.92 12.78 7.80 40.05

RANGE 1.71 1.10 1.53 3.16 6.39 1.39 2.09 8.05

STD 0.4517 0.2704 0.3549 0.7872 2.0109 0.4757 0.4400 2.2072

MODE #N/A #N/A #N/A #N/A #N/A #N/A #N/A #N/A

<2% <2% 4-9 8-10% <25% 4-8% <15% 37-57%

FESTIDA

16 18 20 30 60 80 100 Thrus

AVE 0.56 0.95 1.87 6.14 23.34 11.74 7.85 47.56

MIN 0.35 0.75 1.50 4.59 14.60 7.98 6.11 33.91

MAX 0.94 1.10 2.26 7.13 33.49 13.77 9.62 64.11

RANGE 0.58 0.35 0.76 2.54 18.89 5.79 3.51 30.20

STD 0.3297 0.1809 0.3817 1.3558 9.5232 3.2564 1.7541 15.3079

MODE #N/A #N/A #N/A #N/A #N/A #N/A #N/A #N/A