Objective
• Saputo Inc.
• Mozzarella Overview
• Operator Cheese Cutting.
Saputo Inc.
• In 1954, Mr. Lino Saputo, persuades his father, Giuseppe to go into business. With $500 to spend on some simple equipment and with a single bicycle for making deliveries, the Saputo family founds the company that bears their name.
Saputo Inc-Today
• Saputo Inc is comprised of 2 sectors and 5 division
• Saputo Markets in 3 food segments: Foodservice, Retail, and Industrial.
• Top 12 in the world
Number of employees 9700
Number of Plants 48
•Dairy Products Sector 46
•Canada 26
•United States 15
•Argentina 2
•Germany 1
•United Kingdom 1
•Grocery Products Sector 2
Products sold in over 40 countries around the world
Saputo Cheese USA Inc.
• 2,733 Employees
• Among the top 2 cheese producers in United States
• One of the leading Mozzarella producers
• #1 String Cheese Brands
• One of the Leading Italian Hard Cheese manufactures
• # 1 Brand of Blue Cheese
Premium, Authentic Cheeses,
Nationwide.
Cheese
• “Cheese is a generic term for a diverse group of milk-based food products”
• All natural un-adulterated Cheese types have the same ingredient listing (Milk, Cheese Cultures, Salt, Enzymes).
• Cheese is an Ancient food who’s origin predate recorded history.
• The basics of cheese making: Separating the Solids into Curds, and the liquid into whey.
Mozzarella Specifics
• Made in the Pasta Filata “spun paste” process• Curds heated, kneaded and stretched during production• Cheese stretches when melted
• Shorter Shelf Life than typical cheeses• Live organisms• High moisture
• Specific Melt Point• Young; will not melt, excessive blistering and very tough, due
to incomplete migration of milk components• Old; oils off, too soft.
Block Vs. Shred Vs. Diced
• Block cheese will perform better due higher moisture and lack of anti-caking agents.• Limited optimum performance window, shorter shelf-life, higher
labor costs
• Shredded cheese allows for convenience and less labor costs.• Longer window of optimum performance and longer shelf life
versus block. Higher cost.
• Diced cheese is perceived to allow for better portion control • Offers slightly less coverage than shred.
Whole Milk Vs. Part Skim Performance Characteristics
• Whole Milk has higher oil release (or sheen) and more flavor than Part Skim. WM cooks with less blistering/browning, which is the ‘carmelization’ of milk sugar (lactose).
• Part Skim has less oil but blisters/browns quicker than Whole Milk product.
• Whole Milk has a richer flavor and softer texture with more stretch
• Part Skim melts a bit firmer and has a slightly more dense texture in the bite
Cooking Performance
• Deck Ovens – These generally produce the best results due to consistent temperatures. These average 400-475 degrees at approx. 12 minutes.
• Conveyor Ovens – Designed for speed. These cook at higher temperatures for a shorter time period. Up to 550 degrees for 5 to 10 minutes
Mozzarella Tiers• Different variations required to meet customer taste preference,
performance and pricing expectations
Pizza Cheese- Mozzeria/Ottimo• Outside of CFR Regulations for True Mozzarella• Good sustainable texture, mild dairy flavor and economically priced.
Traditional –Stella/Arrezzio• Very good stretch, and traditional flavor
Wisconsin-Produced –Lugano/Imperial• Excellent stretch with rich dairy flavor
Super Premium –Saputo Premium Gold.• Longest stretch, very rich flavor and reheat performance.
Premium Price.
What makes Saputo Premium Gold Different?
• When compared to other Mozzarella Cheeses
• Unique Recipe
• More Milk per pound of Cheese• Giving more milk solids
• It takes longer to make Saputo Premium Gold Mozzarella Cheese.
Saputo® Premium Gold Mozzarella Cheese
• Leverage the difference of Saputo® Premium Gold Mozzarella Cheese.• Performance-Outstanding stretch, clean buttery dairy flavor, great
holding time.
• Premium-Uniform melt, minimal burn, superior shredding and no oiling
• Pride-Generations of expert cheesemaking, highest quality cheese and packaging to fit operators needs.
Pizza Trends
• American’s eat approximately 100 acres of pizza each day.
• Per Capita consumption is estimated at 23 lbs of pizza each year
• 93% of Americans eat pizza at least once a month, the vast majority eats it nearly 3 x a month.
Source: Technomic 2010 Pizza Report
Who Changed My Cheese???
NW Distributor profile
• FSA – Della Vita brand Mozzarella produced by DFA and Schreiber (CA)• USFS – Roseli produced by Saputo (CA)• Sysco Seattle – Arrezzio produced by Saputo (CA)• Sysco Portland – Arrezzio produced by Saputo (CA)• Unified – First street produced by DFA (CA)• Alpine – DFA California Gold• McDonald – DFA California Gold• The Cheeseman – Vantaggio (WI) produced by Saputo• Apple Foods – Vantaggio (WI), Bellissimo (CA), Gardenia (CA) produced by
Saputo• Merlino’s – Rumiano• ROMA – Northstar (SD) (Davisco), Various (MN) (Leprino), Milking Stool
(CA) produced by Saputo
NW Operator profile
• Pizza Hut, Domino’s, Papa John’s, Pizza Schmezza, Abby’s, Boston Pizza, Izzy’s– Leprino pizza cheese
• Little Caesar’s – Saputo • Bellagio’s – Gardenia/Saputo through Apple Foods• Garlic Jim’s – Sorrento Precious through The Cheeseman• Papa Murphy’s - Saputo• Hot Lips – Sorrento Galbani label, Nampa, ID produced• Pizzicato – Sorrento Galbani label, Nampa, ID produced• The Rock – Saputo Gold• MOD Pizza – Roma Leprino• Sahara Pizza – Grande and Sorrento• Ken’s Artisan – Grande fresh• Appizza Scholls – Grande fresh
Pre Cutting Worksheet
What type of cheese do you use?
Form: Loaf or Shred?_________________________________________
Fat Content: Whole milk, part-skim, or blend?
___________________________________________________________
Brand: Who makes and distributes the product?
___________________________________________________________
Ingredients: Does it have starch on the ingredient line?
_______________________________________________________
Is it labeled as pizza cheese or mozzarella? ________________________________________________________
Pre Cutting Worksheet What is the age of the current product in house?
___________________________________________
What type of oven are they using? Deck, Impinger, Mud Oven, Brick Oven, etc…. _____________________________________
What attributes do they like best about the product they use? Melt, stretch, re-heat, color, flavor? _______________________________________________
What is their business model? Out of the oven to table top? ____________________________________________________ Delivery? ___________________________________________________________________ Slice served from display pies under warmer? _______________________________________