I don't understand what you are saying. Would you please explain?
Sure, no problem. There are a lot of mexican restaurants where I am and some of them make their own corn tortillas and/or corn tortilla chips from scratch in the restaurant as a selling point, rather than purchasing them pre-made. I remember a couple of them using the term 'in-house' to describe where these products were made: in the restaurant rather than out of the restaurant.
For some of these, we've been told that they used either wheat flour in the mold for the corn tortillas or wheat flour was used during part of the process to make the chips, frequently to coat the roller that was being used to roll out the chips.
The ones that didn't use wheat flour tended to use corn starch or more dry corn meal or corn masa.