Nixtamal Washing

The color of the masa is greatly affected by the color of the raw grain, the amount of lime used during cooking/steeping, and the amount of Ume removed during nixtamal washing. The color of the masa correlates with the color of the raw and fried tortilla chips. 

The nixtamal, with approximately 36%-38% moisture, is washed to remove pericarp and excess lime and then stored in a bin before grinding with a special type... 

The nixtamal pH correlates to the lime absorbed during cooking and steeping, and the amount of washing. The pH affects flavor, texture, and color of processed products. 

Discarding of Cooking Liquor or Nejayote and Washing of Nixtamal... 

---