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Sassone Product Guide The Pizzeria's Choice
tomatoes.
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California Marinara-Style 668702
Pomodoro Matriciana With Basil 668704
California Whole Peeled Pear 668705
6/#10 Cans
6/#10 Cans
6/#10 Cans
Italian-Style Plum With Basil 668707
California Super Pizza Sauce 668698
6/#10 Cans
6/#10 Cans
oils.
Extra Virgin Olive Oil 562997
90/10 Blended Oil 563007
75/25 Blended Oil 563011
4/1 Gallon Tins
6/1 Gallon
6/1 Gallon
www.aceendico.com
|
80 International Blvd, Brewster, NY 10509
|
914-347-3131
flour.
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Two main components that dough-makers look for when choosing a flour are ash & protein content. A higher ash content indicated that the flour contains more germ, bran, and outer endosperm. Lower ash content means that the flour is more highly refined. The second component that dough makers take into consideration is protein percentage. Protein quantity determines the strength of the flour. A higher percentage of protein will mean a harder, chewy crust. Conversely, a lower level of protein produce a softer product.
“00” - Super Hi Gluten Four #6 Bleach Bromated Enriched 668694
“00” - Hi Gluten Four #3 Bleach Bromated Enriched 668696
Ash.............. 0.56% Protien........ 13.8%
Ash.............. 0.57% Protien........ 13.4%
50 lb
www.aceendico.com
|
80 International Blvd, Brewster, NY 10509
50 lb
|
914-347-3131
cheese.
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grated parmesan | ricotta | mozzarella
Grated Parmigiano 228632
Grated Pecorino Romano 228635
4/5 lb Tub
4/5 lb Tub
Low Moisture Part Skim Mozzarella 228938
Low Moisture Whole Milk Mozzarella 228934
8/6 lb Loaf
8/6 lb Loaf
Whole Milk Ricotta 230762 6/3 lb Tub
www.aceendico.com
|
80 International Blvd, Brewster, NY 10509
|
914-347-3131