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 worldNumber of employees9700Number of Plants48Dairy Products Sector46Canada26United States15Argentina2Germany1United KingdomGrocery Products SectorProducts sold in over 40 countries around the world
5 Saputo Cheese USA Inc. Premium, Authentic Cheeses, Nationwide. 2,733 EmployeesAmong the top 2 cheese producers in United StatesOne of the leading Mozzarella producers#1 String Cheese BrandsOne of the Leading Italian Hard Cheese manufactures# 1 Brand of Blue CheesePremium, 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 productionCheese stretches when meltedShorter Shelf Life than typical cheesesLive organismsHigh moistureSpecific Melt PointYoung; will not melt, excessive blistering and very tough, due to incomplete migration of milk componentsOld; oils off, too soft.
8 Block Vs. Shred Vs. DicedBlock cheese will perform better due higher moisture and lack of anti-caking agents.Limited optimum performance window, shorter shelf-life, higher labor costsShredded 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 controlOffers 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 stretchPart Skim melts a bit firmer and has a slightly more dense texture in the bite
10 Cooking PerformanceDeck 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 expectationsPizza Cheese- Mozzeria/OttimoOutside of CFR Regulations for True MozzarellaGood sustainable texture, mild dairy flavor and economically priced.Traditional –Stella/ArrezzioVery good stretch, and traditional flavorWisconsin-Produced –Lugano/ImperialExcellent stretch with rich dairy flavorSuper 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 CheesesUnique RecipeMore Milk per pound of CheeseGiving more milk solidsIt 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 oilingPride-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 year93% of Americans eat pizza at least once a month, the vast majority eats it nearly 3 x a month.Source: Technomic 2010 Pizza Report
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 GoldMcDonald – DFA California GoldThe Cheeseman – Vantaggio (WI) produced by SaputoApple Foods – Vantaggio (WI), Bellissimo (CA), Gardenia (CA) produced by SaputoMerlino’s – RumianoROMA – Northstar (SD) (Davisco), Various (MN) (Leprino), Milking Stool (CA) produced by Saputo
17 NW Operator profilePizza Hut, Domino’s, Papa John’s, Pizza Schmezza, Abby’s, Boston Pizza, Izzy’s– Leprino pizza cheeseLittle Caesar’s – SaputoBellagio’s – Gardenia/Saputo through Apple FoodsGarlic Jim’s – Sorrento Precious through The CheesemanPapa Murphy’s - SaputoHot Lips – Sorrento Galbani label, Nampa, ID producedPizzicato – Sorrento Galbani label, Nampa, ID producedThe Rock – Saputo GoldMOD Pizza – Roma LeprinoSahara Pizza – Grande and SorrentoKen’s Artisan – Grande freshAppizza Scholls – Grande fresh
18 What type of cheese do you use? Pre Cutting WorksheetWhat 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 WorksheetWhat 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? _______________________________________