Place 5 ½ quarts water (70°-85°F) in mixing bowl. Add 25# Tortilla Mix. Use dough hook for mixing. Mix on low speed (1) for 2 minutes. Mix on medium speed (2) for 5 minutes. Adjust water level if needed. Add more water for a softer dough. Divide dough into 3 to 3-1/2 lb. sections. Form into a ball and place on lightly floured pan. Allow dough to rest for 15-30 minutes at 85°F-90°F. Spread dough evenly on a divider/rounder plate and divide into 42-44 gram (1.48 to 1.55 oz.) bolitas (dough balls). Place bolitas on parchment or flour lined pan and cover to prevent drying. Allow dough to rest for 30 minutes to 1 hour at 85°F-90°F. Dough should be soft and extensible. Run bolitas through tortilla machine according to recommended instructions and temperatures as defined by equipment manufacturer. For manual rolling and heating: Pre-heat ungreased griddle to 400°F – 425°F. Roll bolitas out to a thickness of 1/8 inch or 6-7 inches round. Griddle for 1 to 1 ½ minutes per side or until lightly browned.