2. Objective
Saputo Inc.
Mozzarella Overview
Operator Cheese Cutting.

3. 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.

4. 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
Grocery Products Sector
Products sold in over 40 countries around the world

5. Saputo Cheese USA Inc. Premium, Authentic Cheeses, Nationwide.
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.

6. 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.

7. 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.

8. 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.

9. 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

10. Cooking Performance
Deck Ovens – These generally produce the best results due to consistent temperatures. These average 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

11. Mozzarella Tiers Super Premium –Saputo Premium Gold.
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.

12. 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.

13. 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.

14. 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

15. Who Changed My Cheese???

16. 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

17. 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

18. What type of cheese do you use?
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?
________________________________________________________

19. 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? _______________________________________