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? _______________________________________