the Sysco Mozzarella

> the Sysco Mozzarella
Marketing Associate Guide
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Pizza Cheese Stock List
Riserva NEW
2856179
2856108
2856092
2856060
8/6 LB
6/5 LB
6/5 LB
6/5 LB
ARZRSVS
ARZRSVS
ARZRSVS
ARZRSVS
CHEESE MOZZ LMWM LOAF PREM
CHEESE MOZZARELLA WM SHRD PREM
CHEESE MOZZ WM PS BLEND PREM
CHEESE MOZZ/PROV WM SHRD PRM
AREZIMP
AREZIMP
AREZIMP
AREZIMP
DRAGONE
AREZIMP
AREZIMP
AREZIMP
AREZIMP
AREZIMP
DRAGONE
AREZIMP
AREZIMP
AREZIMP
AREZIMP
SAPGOLD
GALBANI
GALBANI
CHEESE PROVOLNE SMK
CHEESE MOZZARELLA SHRD WHL MLK
CHEESE MOZZARELLA PIZZA BLEND
CHEESE MOZZ 80-10-10 SHRD
CHEESE MOZZ/CHDR WHT SHRED
CHEESE PROVOLONE
CHEESE MOZZARELLA LMWM SHRD
CHEESE MOZZ LMPS/PROV NO SMOKE
CHEESE MOZZARELLA L/M WHL MLK
CHEESE MOZZARELLA LMPS SHRD
CHEESE MOZZ/CHDR WHT SHRED
CHEESE PROVOLONE
CHEESE MOZZARELLA L/M PRT SKM
CHEESE MOZZARELLA DCD LMWM SOI
CHEESE MOZZARELLA LMWM SHRD
CHEESE MOZZ NY BLEND GOLD
CHEESE MOZZARELLA LMWM SHRED
CHEESE BLEND 80/10/10 DICED
AREZCLS
AREZCLS
CHEESE MOZZARELLA PZA SHRD W/M
CHEESE MOZZARELLA PZA SHRD P/S
Arrezzio/Imperial
9008566
2329429
2331690
2331888
5316363
2330474
9008483
9149964
2329375
9008335
5316363
2330474
2329367
2329466
9008483
7736380
8907820
1763891
3/12#AVG
4/5LB
4/5LB
6/5LB
6/5LB
3/12#AVG
6/5 LB
6/5 LB
8/6#AVG
6/5 LB
6/5LB
3/12#AVG
8/6#AVG
6/5LB
6/5 LB
6/5LB
6/5 LB
6/5LB
Sysco Classic NEW
2027407 6/5 LB
2327617 6/5 LB
Mozzarella cheese fits in with meal segments during any time of day – breakfast,
brunch, lunch, hors d’oeuvres, dinner and dessert. From a simple garnish to a decadent
topping, mozzarella is an essential ingredient for many foodservice operations.
Loaves, shreds, blends and dices… with such a multitude of culinary applications,
Sysco’s mozzarella selection will provide endless opportunities for menu innovation
and increased perceived value. Use the information in this guide to promote Sysco
mozzarella as the best pizza-topper and authentic Italian cheese available!
what’s inside!
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5
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6
4
What is Mozzarella?
Key Characteristics
5
Mozzarella 101
Mozzarella Tiers
6
Whole Milk vs. Part Skim
Mozzarella
Performance Comparison Char
7
Mozzarella Block
Performance Characteristics
Optimal Age of Cheese Chart
Performance Summary Chart
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Mozzarella Cutting Guide
rt
Sysco’s Arrezzio brand offers the widest array of fine Italian products that are authentic
quality, old-world Italian. Perfect for pizza, Arrezzio provides a wide range of cheeses,
tomatoes, pizza crusts, doughs and meat products that are guaranteed for premium
quality, consistent performance and great taste. Arrezzio has extended its mozzarella/
provolone offerings to include a family of products that meet foodservice operators’
needs. From premium, high quality cheeses to everyday economical usages, Arrezzio is
the brand that covers it all.
Arrezzio Imperial is high quality premium mozzarella that meets Standard of Identity.
Delivers great taste and consistent performance.
Arrezzio Classic is non-Standard of Identity mozzarella that delivers great performance at
a value for our operators.
Saputo has generations of expert cheesemakers, producing dairy products of the utmost
quality. Saputo is one of the top 10 dairy processors in the world, and among the top three
cheese producers in the United States; with industry, and consumer recognizable brands
such as Saputo® Premium Gold, Stella®, and Alto®. Saputo prides itself on blending old world
skill with the precision of new world methods, to create deliciously consistent cheese.
Lactalis is the world’s largest dairy cooperation. Passionate about serving great cheese
they stand today as one of the world's leading producers of healthy, convenient cheese for
almost every eating occasion.
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What is Mozzarella?
Traditional Mozzarella
Sysco offers mozzarella in both bulk and shredded varieties, giving
operators the flexibility to choose what’s best for their menus.
Shreds offer 100% usage with greater coverage and yield, helping
to reduce prep time. Loaf cheese offers more flexibility, allowing for
varied shred sizes, slices and chunks.
Fresh cheese made in the pasta
filata “spun paste” process
> Curds heated, kneaded
and stretched
during production
> Cheese stretches
when melted
Most popular cheese on pizza
> One of the most popular
cheeses in the country,
accounting for 20% of
total U.S. cheese production
> Pizza represents 16% of all
U.S. restaurant sales and
10% of all foodservice sales
> 77% of Americans eat
pizza once per month
Sysco Br
Brand
rand
dM
Mozzarella
ozzarella Conversion Chart
Category
Packer and Private Brands
Sysco Offering
Grande, Polly-O, Bacio (Roma)
Galbani, Saputo Gold
Sysco Super Premium
Offering (in development)
WisconsinProduced
Foremost Farms USA & 1950-127 Brands,
Cedar Valley, F&A WI, Lugano, Burnette Dairy,
Vantagio, Raffinato, Trega (Krohn Dairy Brand)
Alto, Arrezzio Imperial,
Wisconsin (WI)
Traditional
Gardenia, Precious, F&A, CA Gold, DFA
Brands (Jacobo), Belissimo, Golden State,
Roseli, Trifoglio, Della Vita, Cortona, Primo
Gusto, Villa Frizzonni
Arrezzio Imperial,
Draggone,
Sorrento, Stella
Most Roma Brands (Asolutti, Piancone, Luigi,
Formaggio Premiato, Super Deluxe, Classico
& Original) LaGondola, Mozzeria
Arrezzio Classic,
Leprino
Super Premium
Pizza Cheese
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Mozzarella 101
Shredded
Diced
Mozzarella
o a e a Tiers
es
Our varied tiers of mozzarella
make it easy to meet customer
taste preference, performance
and pricing expectations.
Pros: Shredded cheese allows
for convenience and less labor
costs with a longer window
of optimum performance and
shelf life vs. loaf
Cons: Higher cost and some
loss of melt performance
vs. loaf.
Pros: Diced cheese
is perceived to allow for
better portion control.
Cons: Offers slightly less
coverage than shredded.
Potential to see
under-melt of cheese.
Blends
Loaf
Pros: Shredded
blends allow for
convenience,
consistent blends and
less labor costs.
They also, provide
additional flavor
variety.
Cons: Higher cost
and some loss of melt
performance
vs. loaf. Cannot
control
blend ratio.
Pros: Loaf cheese performs
better and gets softer
faster than shreds.
Flexibility in usage for
different applications
(sliced, shredded or diced).
Less expensive than shredded
or diced (on a pound-for
pound basis).
Cons: Limited optimum
performance window, shorter
shelf-life, higher labor costs.
Potential for clumping on the
make line (due to lack of
anti-caking agent).
Super Premium
> Longest stretch, very rich
flavor and reheat performance.
Offered at a premium price.
Wisconsin-Produced
> Excellent stretch with rich
dairy flavor.
Traditional
> Very good stretch, and
traditional flavor.
Value Cheese (Pizza Cheese)
> Outside of CFR Regulations
for true mozzarella.
> Has good sustainable texture,
mild dairy flavor and delivers
performance improvement
in high heat (conveyor
oven) applications and
delivery formats.
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Whole Milk vs.
Part Skim Mozzarella
Whole milk mozzarella has a higher
oil release (or sheen) and more flavor.
Whole milk mozzarella is creamy,
melts quickly and cooks with less
blistering/browning, which is
actually the caramelization of milk
sugar (lactose).
Part skim mozzarella has less oil
but blisters/browns quickly. Part
skim also melts a bit firmer than
whole milk mozzarella and has a
slightly denser texture.
Performance
mancce C
Comparison
omparison C
Chart
hart
Whole Milk
Part Skim
Richer, more butter flavor
More milky flavor
Browning/
Blistering
Cooks with less
blistering/browning
May brown more with larger,
darker blisters
Shredding
Has tendency to clump more
Dependant on age; for best
results shred while cold
Outstanding stretch
Good stretch, but a “tighter” pull
than whole milk
More noticeable oil on top of
pizza; may see some pooling
Has less oil release (or sheen)
Melts quickly and has a
smoother, creamier flow
Melts a bit firmer with less flow
Softer texture
Firmer texture with more chew
Flavor
Stretch
Oiling Off
Melt
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Texture
Mozzarella Block
Performance Characteristics
Optimal
O
ptimal A
Age
ge o
off C
Cheese
heese C
Chart
hart
The optimal age* of block fresh mozzarella cheese is between 14 and 28 days from date of manufacturer.
The age of the cheese will impact the flavor, texture and performance. Pre-shredded, pre-packaged
mozzarella is guaranteed fresh within the specified shelf life on the package.
*Optimal age should be tracked to pack date on package.
Affect
Poor
Good
Excellent
Good
Fair to Poor
Light to medium
Heavier
browning, no
browning, with
Light browning,
shreds visible
increasing blister
no shreds visible
after bake,
size. May be
after baking.
increasing
runny or oily.
coverage.
Melt
Extreme burning,
shred strands
visible after
baking.
Medium
browning, few
visible after
baking.
Flavor
Salty, dry, milky.
Light buttery
taste.
Buttery taste.
Buttery, creamy
taste.
Buttery, creamy
taste.
Body
Very firm,
excellent
shredding, tough
& chewy when
baked.
Firm, shreds
easily. Slightly
chewy when
baked.
Firm, shreds &
slices well. Soft
mouthfeel with
some chewiness
when baked.
Good stretch.
Slightly soft,
slight chewiness
when baked,
fair stretch, fair
shredability.
Soft, not tough
or chewy when
baked, little
stretch on the
melt. Difficult to
shred or slice.
Days
Old
5-6
8-10
14-28
30-39
50+
Performance
fo
orma
ancce Summary Chart (Block Only)
Too Young
Too Old
Cheese melts poorly.
Cheese will become very soft.
Reduction in stretch capabilities.
Difficulty when shredding.
Flavor profile not fully developed.
Cheese may slide off pizza.
Cheese will be very chewy.
Butter fat migrates out of
cheese when baked.
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Mozzarella Cutting Guide
Pre
Pr
re Cu
Cutting
uttiing Checklist
Understanding the Type of Cheese Used
> Form: Loaf or Shred?
> Fat Content: Whole milk, part-skim milk or blend?
> Brand: Who makes and distributes the product?
> Ingredients: Do a nutritional comparison of all
products in the cutting.
Check if product is a pizza cheese:
⎷ Does it have starch on the
ingredient line?
⎷ Is it labeled as pizza cheese or mozzarella?
> 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?
utting
go
n Pizza
Cutting
on
1. Check age of cheese; ensure testing like
dated products.
2. Ensure uniform baking, bake pizzas on the same
crust, same oven, at the same temperature.
3. Measure out equal amounts of mozzarella
from each product (at minimum cover 2-3 top
competitive cheeses in the region).
4. Evenly distribute cheese.
5. Clearly mark pizzas with the brand and type
(WM, PS, Diced, Shred, blend, etc.).
6. Bake cheese until it melts; ensure baking time is
consistent for each bake.
7. Once cooked, let sit for 2 minutes.
8. Check for blisters (Exhibit A). A few small light
golden brown spots are desirable.
9. Check for oiling (Exhibit B). Cheese should have
some shine but oil should not pool on the surface.
10. Check the melt/coverage (Exhibit C). Are
these the same? There should be no individual
shred identity left and cheese should start to break
at 8 to 10 inches.
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11. Check the stretch (Exhibit D). Within 2-3 minutes
of taking the cheese out of the oven, use a fork to
stretch the cheese; it should start to break at 8 to
10 inches.
12. Visual. Note, as pizza cools does the cheese
become transparent? If so, it is low in fat, high in
moisture, and has less yield.
13. Test texture by chewing. Cheese should start to
break up after chewing twice.
14. Taste flavor. Cheese should have pleasing slight
“culture” flavor and be slightly salty. Savor the flavor
and check the mouth feel. Cheese should have
pleasing slight body and taste creamy. Remember
salt is not a taste and is subjective.
15. Reheat. Wait for period of time and reheat -
Does it mostly retain the original characteristics?
Other Cuttings:
1. Yield test (aluminum foil) - Equal amounts of
competitive cheeses, bake at the same time and
temp, weighed before and after.
2. Dry melt - Baking pizzas with crust only.
3. Wet melt - Baking pizzas with sauce to gauge
coverage and interaction with sauce.
Exhibit A
Blistering
Higher Moisture Content
Exhibit B
Lower Moisture Content
Higher Oil Content
Exhibit C
Exhibit D
Oiling
Stretch
Lower Oil Content
Melt & Coverage
Less Melt & Coverage
More Melt & Coverage
Less Stretch
More Stretch
Stretch images courtesy of the Wisconsin Milk Marketing Board, Inc.
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