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
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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
Products sold in over 40
countries around 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
Saputo Cheese USA Inc.
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2,733 Employees
•
Among the top 2 cheese
producers in United States
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One of the leading
Mozzarella producers
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#1 String Cheese Brands
•
One of the Leading Italian
Hard Cheese manufactures
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# 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 anticaking 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
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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
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American’s eat approximately 100 acres of pizza each day.
•
Per Capita consumption is estimated at 23 lbs of pizza each year
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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
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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? _______________________________________