How to Become an Italian Expert by Performance Foodservice

How to Become an Italian Expert A Taste of the Old World

Roma ® How to Become an Italian Expert | page 1

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Become an Italian Expert! You don’t have to be Italian to be an expert on the Roma Family of Branded products. We have assembled a guide to help you navigate key categories and product drivers within the Italian segment. This information provides you firsthand knowledge to provide our foodservice operators, being Italian focused or simply wanting to feature high quality Italian items on their menu. To understand the vast portfolio of products you must understand the difference in our authentic Italian products vs. our competitors labels or self-branded products. As you review this guide, know the Pianconne Family created many of the Roma Family of Brands we enjoy today. To understand the love for people and for food is only the beginning of what inspired Mr. Pianconne over 65 years ago. We encourage you to review and improve your knowledge on the Italian portfolio of products. Becoming an expert comes with knowledge, passion and proper planning. This guide supplies you with the necessary tools to properly plan and perform against any Italian products in the market. Prepare, Present & Place with Confidence!

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Getting to Know

Tomatoes

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Tomato 101 Before you start reading, please understand that tomatoes are fruits not vegetables. We will refer to the word fruit at times through this synopsis. Tomatoes are made up of pulp, seeds, skin and solids. Solids are one component of the tomato that determines its structure and how it is used. Solids are made up of three components- sugar, acids and salt, sugar being the major component. The level of solids in tomatoes varies from the origins from which they are grown. The variance is simply from what Mother Nature produces in soil and climate conditions around our Earth.

Facts on California vs. Italy No, not a soccer match! California tomatoes have higher solids than Italian tomatoes. It doesn’t make California tomatoes better; it just gives different uses and is able to produce many products making it more diverse. Italian tomatoes are typically lower in solids therefore Italy’s tomato producers make fewer varieties, but packed as a processed peeled whole tomato with basil, it’s distinct flavor makes this the most commonly used whole plum tomato in our Pizza/ Italian industry and throughout the world. Because of the higher solids in California tomatoes, producers can produce quality pizza sauce, all purpose ground tomatoes, other varieties of chopped and ground products, tomato puree, quality ketchup and of course, peeled pear tomatoes in juice or puree. This is to name the more common varieties. Italian tomato products besides the plum variety are strips, ground and puree. Throughout the years, Italy has attempted to produce pizza sauce similar to California but the lack of solids in Italian tomatoes never gave Italian producers much success. Thus, the Italian Peeled Plum tomato is the highly produced tomato product from Italy.

Need more Solid Information? The higher solids (sugar content) in California tomatoes give more structure and durability. When making sauce preparations, California tomatoes can endure a longer cook time because of this structure. Preparing a sauce using meat such as beef, pork, veal or lamb will prepare well with the higher tomato solids. Pizza baked in a 500° oven will also do well.

Italian tomatoes are the opposite. Its cook time is lesser. With lower solids, a sauce preparation is brief such as making a marinara, a most popular sauce made with Italian tomatoes. Shell fish sauce preparations are also very suitable. For pizza, sometimes a simple hand crushing with the right seasoning will make a light flavorful pizza sauce. Also, blending some Italian tomatoes with a California pizza sauce and California all purpose ground tomatoes has been very popular with some of our customers. I’ll explain why they do that a little later in this synopsis. To simplify this, most of us watched our parents and grandparents make gravy on Sunday. In the 1960’s and probably before that, gravy is what they called sauce then. It was started on Sunday mornings and it cooked for a good part of a day. Well guess what tomato they were using or should have been using?

How are Solids measured? The measure of solids is known as Brix. Brix is calculated in degrees with instruments known as saccharimeter or a refractometer that measures specific gravity of a liquid. It is commonly used in the food industry for measuring the approximate amount of sugars in fruit juices, wine and soft drinks and in the sugar manufacturing industry as well. Therefore higher solids have more sugar and lower solids have less. It’s important to know that long hot growing seasons usually drive the solids up. Normally when you hear about a cool rainy summer in California, the tomato crop tends to be poor in solids, not to mention other problems that develop with poor climate.

How do I relate to a solid measurement? We look at pizza sauce everyday. We watch our customers open cans and make sauce preparations. In the case of Roma Extra Heavy Pizza Sauce, we specify that the Brix is at 16-17°C and Piancone Super Heavy is 19-20°C.

Roma® Pizza Sauce products are all produced using 100% natural tomato solids. Where do Solids come into play in a sales pitch? This is really an important factor. In using pizza sauce as an example, Roma insists that our branded pizza sauce is to be produced with natural tomato solids. Solids have absorption. The higher the solids the more absorption will take place. Therefore by adding water to a pizza sauce made with natural solids, will allow your customer to get more yields. Higher solids will get more yields and that relates to $$ saved. It is important to know that when adding water to pizza sauce, the absorption is a slow process. It can take up to 10 hours to allow the solids to take on the water and eventually develop a desirable density of sauce for pizza. The end result will be the end user will have more sauce than what he started, with the same consistency and will maintain a very palatable flavor.

What is a natural Solid? And is there an un-natural Solid? A natural solid is the real solid of the tomato and in order for the pizza sauce to be soluble for the absorption of water, it must be natural or the water will not absorb. Unfortunately there are producers that make pizza sauce using natural solids of the tomato but they add pulverized bi-products of the tomato to give the appearance of thick and rich looking pizza sauce. The bi-products commonly used in the industry are the skins and seeds of the tomato. Usually this type of pizza sauce will make a good impression to an end user because of its thick appearance. Although, its appearance is deceiving because the bi-products used are insoluble so water will not absorb. In fact, if the same amount of water is added as described above, there will not only be minimal absorption but water will separate when baking the pie which eventually will make a sloppy looking and bland tasting pizza. One simple method of detecting added unnatural solids to a pizza sauce is take a small bowl or an aluminum dish and put a tablespoon of the concerning sauce in it. Then add approximately a cup of water. Stir the water and sauce until the solution is completely diluted. When the combined solution becomes transparent, the pulverized bi-products become evident. Keep in mind that when doing this method with any

sauce there will be some tiny pieces of skin that will appear. When testing sauce with insoluble matter, the test reveals a lot of unusual tiny pieces.

The relationship of PH & Citric Acid I will try not to bore you with the science of pH as light can get complicated. What everyone needs to know about pH is that it is the measurement that describes the concentration of acidity or alkalinity in water or fruit juice. It is measured using a pH meter with a calculation scale of 1 to 14. Usually higher pH indicates lack of acidity in fruit and lower pH readings indicates the fruit having adequate natural acidity. Remember the measurement for the actual level of acidity is measured differently. The pH measurement is like the barometer of acid. In the case of tomatoes, at harvest time samples of fruit are sent to a lab for a variety of tests, one obviously is for pH. If the pH is high then a decision needs to be made for what tomato product variety the fruit will be used for. Regardless of what product it will be, an adjustment needs to be made to balance the acidity. If this adjustment is not done properly then the fruit can potentially spoil prematurely. This can lead to cans of tomatoes exploding. To avoid this mess producers use a calculated amount of citric acid during the packing of the product. The amount used is based on the level of pH. High pH occurs in fruit because of a variety of reasons: The climate, the condition of the soil from where the fruit was grown, the lack of management in fields of the growers or sometimes it is difficult to control because of Mother Nature.

Can Citric Acid Alter the Quality of a Tomato Product? Citric acid helps balance the acid level in tomato products with high pH, but will partially mask the natural flavor of the tomato. If citric acid is slightly over used it becomes very noticeable on the taste. Also, when these tomato products are used for cooking, at times it can leave an acidic feeling in your throat after having a meal. This is usually a result of too much citric acid used. Roma ® How to Become an Italian Expert | page 7

How else can I Identify Citric Acid? Citric acid can easily be identified by tasting the tomato product. It leaves a slight salty taste on your palate and will hide the natural tomato flavor. I suggest that you train your palate in order to identify when citric acid is used or over used.

Where does Italy fit in to the pH/Citric Acid Theory? Fortunately Italian tomatoes usually have minimal pH issues. The rich soil conditions in Italy prevent abnormal high levels in pH so therefore it is rare to find added citric acid in Italian tomatoes. Subsequently, Italian tomatoes have a natural higher acidity. Not to cause confusion, the natural acidity in tomatoes does not mask its flavor as when citric acid is added in. Adequate amount of natural acid in a tomato will help enhance the flavor and will give a finish of tomato flavor on your palate.

Why does California have the pH problem? California tends to have more alkaline soil so therefore the potential is greater to have higher pH in fruit. Quality growers there can better manage the fields were tomatoes are grown in order to produce quality fruit.

Where do the Roma Brands Fit into this Melee of Solids, pH and Citric Acid? Producers of Roma branded tomato products are required to pack according to specific guidelines. The experience that our company has gained through years of understanding Roma’s customers’ needs has helped set a standard of quality. Our producers in California work very close to the growers from whom they source fruit from. They require fruit that is grown in fields that are well managed to avoid high pH levels and are harvested at the optimum time to achieve adequate levels of brix. Providing the weather is favorable, the end results will be that Roma’s tomato products will be produced with adequate levels of solids and having no citric acid added.

What effect does tomato skins have on prepared sauces? Most people would think that the skins of tomatoes would

cause some sort of negative effect on a sauce. To the contrary, tomato skins actually add flavor to a prepared sauce as would grape skins do to wine. Some consumers may dislike the appearance of the skins visible in a sauce, although they may not realize what attributes the skins have. In the case of Luigi All Purpose Ground Tomatoes, the tomatoes are ground with the skins. In the event the customer is requesting a peeled ground tomato (no skins) then La Famosa Ground Peeled Tomatoes would be the answer. Both products are produced from select fruit and are made using the highest standards of tomato packing.

What else makes Roma’s Tomato Products so Special? Our producers do thorough lab tests on the crops prior to the fruit entering the packing plant. Many loads of fresh fruit are rejected if the inbound fruit is not up to the required standard. Also, Roma requires that when our tomato products are packed, the cooking temperature is cooler than other producers. By having pH under control as well as not having to depend on citric acid it allows our producers to cook the tomatoes cooler. This will result in a fresher and cleaner tomato taste.

What does Roma do to Assure Consistent Quality in its Tomato Products? As I am sure everyone knows that tomatoes are produced once a year in the Northern hemisphere, therefore our goal is to properly select the tomato products from California and Italy for the upcoming year. During the packing season much time and effort is spent testing numerous samples. This detailed process enables us to select tomato product varieties that are produced with the quality standards Roma requires. Every year preferably during packing season, a representative of Roma visits the producers packing facilities to observe the annual production as well as sometimes getting out to the fields to observe the fruit on the vines. This gives us the opportunity to see that the producers and growers maintain accuracy and cleanliness. This time is well spent as it assures that all Roma® tomato products have consistency year after year.

A Guide To Successful Tomato Cutting Preparing for a cutting • • • •

Make sure that you are comparing like items; check ingredient statements for descriptions and packing medium. If you have any questions, contact your buyer, supplier, or broker representative. Know your competition and their labels. Check quality standards of the product you are cutting against. Standard grade merchandise has a higher tolerance for defects and is less expensive than a Choice grade product. Identify at least one other item that may be of benefit or better suited for the operator. Bring with you cutting trays, a can opener, and gloves.

Six Keys to Can Cuttings 1. 2. 3. 4. 5. 6.

Blind Cutting Always try and cut product so the customer will not have a preconceived opinion. Color Are the colors correct? Are there oils or smells that you would not associate with the food? Is the packing medium clear? Quality How is the workmanship on the product? Is there extraneous matter in the can? Are there excessive amounts of peel or stems? Are there broken pieces? Uniformity Is the product uniform in color, quality, size, and workmanship? Texture How is the mouth feel of the product? Is it too firm? Mushy? Taste This is food; how does it taste? Does it taste close to fresh? Can you detect any off flavors? Tin? Bitter? Salty?

Other Selling Points • • • • • •

Allow quality products to sell themselves. Try not to talk about the product in the can until the can is open. You can’t change your sales pitch after you are committed. Check for label weights and slack fills. Always save the lid with the can code. Can codes have valuable information from the manufacturer. Get the product into the customers’ mouth and reinforce the benefits of your product over the competition. Sell the total program – cheese, pasta, oil, etc. Sell one stop shopping.

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Cheese

Understanding

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Cheese Shapes Tips & Tidbits Dice Cut • Cut 1/8” x 1/8” x 1/8” cube • Cut 1/4” x 1/4” x 1/4” cube • Cut 3/8” x 3/8” x 3/8” cube

Oval/Feather Shred • This type of shred is a slightly modified oval shred

Fine/Fancy Shred • The V-Cut shred is diamond in shape and approximately 1/16” (1.6 mm) on all sides

Regular Shred • This type of shred is diamond in shape and approximately 7/64” (2.8 mm) on all sides

Ribbon Shred • 3/64” x 3/8” x 1 1/2” a thin, flat shred

Cheese 101 Choosing

• Cheese should have a fresh, clean appearance with no cracks or mild surface mold. Be sure the packaging is sealed properly without any openings or tears that expose the cheese. • Buy cheese at a store or market where frequent shipments of fresh cheese are delivered. • Check the “use by” or “sell by” dates on packaged cheese. • If buying fresh cut cheese, ask the clerk how best to wrap the cheese for storage as well as how long the cheese can be kept.

Handling • • •

Clean: Because cheese easily absorbs other flavors, keep it away from other aromatic foods in the refrigerator. Cold: Refrigerate cheese between 34 and 38 degrees Fahrenheit. Covered: Cheese loses flavor and moisture when it’s exposed to air, so make sure to wrap hard cheeses, such as Parmesan, in tightly drawn plastic wrap. Soft or fresh cheeses, such as Mascarpone, are best stored in clean, airtight containers. Semihard cheeses, including Cheddar and Gouda, can be wrapped in plastic wrap as well as a lighter wrapping paper such as parchment.

Cutting & Trimming • Most cheese is easiest to cut when chilled. However, some hard cheeses, such as Parmesan or Asiago, cut better when they are brought to room temperature. • A chef’s knife works well for cutting most cheeses. If the cheese has a wax or rind, score it before you begin, ensuring a clean cut line. • Before eating or serving, trim off any dry edges or surface mold.

Storing • Once a cheese is opened, it’s imperative to minimize moisture loss by keeping it covered in the refrigerator. • For covering suggestions, see previous section “Handling”. • Natural and pasteurized processed cheese should last about four to eight weeks in the refrigerator, while fresh and grated hard cheese with higher moisture content should be used within two weeks. • If cheese develops surface mold, simply cut off about 1/4 to 1/2-inch from each affected side and use the remaining cheese within one week.

Freezing • • • •

Not Recommended

When freezing cheese, wrap pieces tightly in weights of one pound or less. Label and date your cheese before storing it at temperatures of about zero degrees Fahrenheit It’s best to thaw cheese in the refrigerator and use your cheese within a couple days. Freezing cheese will change the texture. Semi-soft and hard cheeses will be more crumbly while softer cheeses will separate slightly. The nutritional value will remain stable. Roma ® How to Become an Italian Expert | page 13

A Guide to Successful Cheese Cutting Do Your Homework • • • •

Does the prospect have a problem you can help him solve? Know your competitors brands Can you improve his product or reduce his cost? Take time to understand what your prospect wants º Quality º Consistency º Fair Pricing • Know why your prospect is buying the cheese he is (browning, stretch, oil release, price, etc.) • Know how he is using the product º Thin crust, deep crust, toppings on top/underneath, etc. º Oven time, temperature and type • Style of restaurant delivery º Carry out º Dine in º Take & Bake º Buffet º By the slice

Plan Your Cutting • Make sure your product is available the day before you need it; a decision maker should always be at your cutting to discuss your findings • Always participate in cutting; make sure you control the evaluation so it is fair

Measure Your Ingredients/Time Your Cook You want to make sure you are comparing the same amount of product. You do not want your food cooking for more or less time. Even if your prospect doesn’t normally time or weigh his product, it’s critical for a fair comparison

Blind Test-

If Possible

• There’s risk for everyone involved, but if you’ve done your homework you will be fine • This can be an eye opener for your prospect, especially if they are adamant a certain product is better than yours • Make sure not to embarrass your customer performing the blind test

Ask Questions • The more questions you ask the better the information you’ll walk away with º Why did your audience like what they did? º What aroma did they like? º What type of flavor profile and why? º What was most appealing to the eye? • Encourage your prospect to focus on what his end customer expectations are • Differentiate your product from other similar products

Listen, Listen, Listen • Many times a prospective customer may tell you one thing thinking it’s what he really needs, then during the conversation says something to help you uncover a different need • Listen to what he is saying and be ready to come back with a different sample - if needed that addresses his issue

Follow Up • Follow up with everyone involved to make sure the prospect’s questions or concerns are answered • Follow up with another sample of the same product or a variation of the original

Plant the Seed • You won’t always make a sale on the first cutting, but that doesn’t mean you can’t plant a seed • Give your prospective customer something to think about and many times he will call you back

Check Back • Whether you got the business or someone else lost the business, protect what you gained º Visit the store the week of the initial order then again in the following weeks º Confirm he is happy with the product and be ready to fend off any faults your competition found in your product or pricing • This will give you the best results at making this a long-term customer

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Pasta Varieties of

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Pasta 101 DURUM WHEAT Durum wheat is the type of wheat used specifically for all quality pasta products. It is prized for its rich amber color and high gluten levels. Gluten is the protein in the wheat that provides excellent bite and texture. Durum is the hardest of all wheat. By definition durum wheat must contain 95% durum by weight. The quality of the wheat used is the number one factor affecting pasta quality. Durum wheat has a very small growing region. Canada produces 5 times more durum wheat than the U.S. 99% of all Durum on the continent comes from North Dakota, South Dakota, Minnesota and Montana in the U.S. and Alberta, Saskatchewan & Manitoba in Canada. Durum wheat accounts for only 5% of the wheat grown worldwide. Most of the durum grown today is amber durum, the grains of which are amber-colored and larger than those of other types of wheat. Its high protein content and gluten strength make durum the best choice for pasta.

olina is coarse in texture. Semolina is the inner, granular, starchy endosperm of durum wheat (not yet ground into flour) used to make some pasta products. The particles are mostly between 0.25 and 0.75 mm in diameter. The same texture as farina cereal. Durum semolina flour is finely ground. Durum flour has the typical wheat flour texture you are accustomed to, but with a brighter, amber color. To produce semolina is passed through a typical roller mill process until it reaches the fineness desired.

Where did pasta originate? Records show the Chinese eating pasta as early as 5,000 B.C. Contrary to popular belief, Marco Polo did not discover pasta. There’s evidence suggesting the Etruscans made pasta as early as 400 B.C. Pasta (as we know it), is first found recorded in food history in Sicily. Brought there by Arab invaders in the 9th century as it was found to be a food staple with long shelf life when dried. In the 13th century, the Pope set quality standards for pasta. It was disbursed throughout the world during the great explorations of the 13th and 14th centuries. (It held up well on ship voyages!) Pasta made its way to the New World through the English, who discovered it while touring Italy. Thomas Jefferson is credited with introducing macaroni to the United States in 1789 when he returned home after serving as ambassador to France. It was not until the 1700’s that tomato sauce was included with spaghetti in Italian kitchens. The first American pasta factory was opened in Brooklyn, New York, in 1848, by a Frenchman named Antoine Zerega.

PASTA DEMOGRAPHICS Which part is used for making pasta? Durum has a yellow endosperm, which gives pasta its golden amber color. When it is milled, the endosperm is “chipped” into a granular product called “semolina”. Sem-

According to The American Pasta Report, among the reasons cited for pasta’s increased popularity are its nutritional value, taste and convenience. 84% of consumers consider pasta to be a healthy food and an important part of a well-balanced diet. 77% of Americans eat pasta at least

PASTA NUTRITION once a week. 33% of Americans eat pasta three or more times a week. 44% of health conscious Americans are eating more pasta today than five years ago. Northeasterners are more likely to consume pasta on a weekly basis. 84% versus 81% nationally. Southerners are less likely to eat pasta regularly. 70% versus 81% nationally. The most dramatic increase in pasta consumption overall has been in the South where 42% of Southerners are eating more pasta today than they were five years ago. Residents from the Northeast and the West are true pasta fans. One in five residents report serving pasta three or more times a week. The average American consumes 20 lbs. of pasta annually. This makes it the 6th highest food per capita in the country. 24% of the global consumption of pasta is by Americans – the largest of any country in the world. Americans consume 6 billion pounds of pasta each year. The United States produces 4.4 billion pounds of pasta annually, making it the second largest pasta-producing nation. (Over 80% of which is produced domestically.)

Nutrition Comparison

“Healthy Pasta Meals Scientific Consensus Statement & Signatories.” IV World Pasta Congress agreed in Rio de Janeiro, 26 October, 2010 that pasta is a key component of many of the world’s traditional healthy eating patterns. Such as the scientifically-proven Mediterranean Diet. Traditional dietary patterns confer greater health benefits than current Western dietary patterns. At a time when obesity and

(1/2 cup)

Rice

Tortilla

111

20.0

12.8

Protein, g

3.4

2.1

Fat, g

0.5

0.1

1.1

Cholesterol, mg

0.0

Fiber, g

1.0

0.0

1.0

Sodium, mg

0.7

300

Iron

1.0

0.9

1.4

Zinc, mg

0.4

0.0

0.43

60.0

0.0

6.0

1.2

1.1

1.5

Riboflavin, mg

0.07

0.0

0.14

Thiamin, mg

0.14

0.12

0.2

Calories Carbohydrates, g

Folic Acid (Folate), mCg Niacin, mg

Pasta

People often complain about the health benefits and relative boring nature of pasta. Often saying things like it makes you fat, it is full of empty calories, it takes a lot of work to be turned into a meal and it’s low in novelty and innovation versus bread! However, on the contrary pasta is an excellent source of folic acid, when fortified, low in calories & sodium, comes in many shapes (as many as 350 to 600), tastes great, adds variety to the diet and is a convenient food making it a great “every day” product. What makes a good “every day” product? Pasta is satiating, nutritious, pleasurable, simple, accessible and desirable. Pasta is a great all-around food that can be part of a healthy diet.

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Common Pasta TERMS Whey

Lecithin

The liquid left over from curdled milk used to make cheese curds. Whey still contains a lot of protein and minerals. Acid is added to this milk to curdle the remaining protein. This will be often seen as an ingredient in Ricotta cheese. Ricotta means “to cook again” in Italian.

A particular chemical fraction from oilseeds that is made up of mono and diglycerides. This is mostly used as an anti-sticking agent.

Bromated Flour Flour which has been treated with potassium bromate, a maturing agent which promotes gluten development in dough and reduces rancidity.

Rennet A coagulant enzyme found in ruminant animals used to curdle cheese. It is extracted from the stomach lining of these animals.

Carrageenan A gum that is manufactured from seaweed and used to build viscosity in cheeses and hold water.

Locust Bean Gum A gum manufactured from Locust beans.

Guar Gum A gum extracted from the Guar bean.

Xanthan Gum A gum that is excreted by Xanthomonas bacteria. Small quantities bind huge amounts of water.

Bleached Flour Freshly milled flour is yellowish and only gets white with age. Peroxides are added to flour to make it white so it can be sold immediately. Old flour gets whiter but also gets rancid.

Enriched Flour Niacin, iron, thiamine and riboflavin are vitamins and minerals added to the flour to improve their nutritional value.

Sodium Steroyl Lactylate Enhances the functionality of the gluten in the pasta and absorbs extra water.

Azodicarbonamide A dough conditioner used to improve dough elasticity.

Annatto, Beta Carotene, Apo-Carotenal, Yellow Corn Flour Additives used to add amber color to pasta dough for improved appearance.

Evaluating Filled pasta Dough to Filling Ratios How much filling by weight is in the product? Does the specification detail if these values are “as formed” or “as packaged”?

Type of Flour Used Durum, semolina or a blend?

Dough Thickness & Texture Dough thickness affects the “bite” of the product. Manufacturers try to balance an “al’ dente” bite with water pickup in the blancher to achieve the desired quality.

Ingredient Statements How is the ingredient statement assembled? Can you easily tell how much dough, water and filling are in the product?

Fillers

RICOTTA CHEESE Whey is the liquid left over from curdled milk used to make cheese curds. Whey still contains a lot of protein and minerals. High heat and acid (vinegar) is added to this milk to curdle the remaining protein. This will be often seen as an ingredient in Ricotta cheese. Ricotta means “to cook again” in Italian. Most commercial manufacturers use Ricotta made from whey with additional added milk or cream for precise fat level control. Impastata Ricotta is a high-end Ricotta cheese made from whole milk that has been then whipped into a very fluffy creamy Ricotta cheese.

How much of the filling is breadcrumbs, cracker meal etc.?

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Common Pasta SHAPES Short Cut Pasta

ACINI Di Pepe

Cavatappi

Farfalle (Bowtie)

Macaroni, Elbow

Penne

Penne Rigate

RIGATONI

Rotini

Tri-Color Rotini

Shell, Medium

Ziti

Long Cut Pasta

Capellini (Angel Hair)

Spaghetti

Spaghettini

Linguine

Lasagna Sheet (Semolina)

Fettuccine

Lasagna RIBBED Roma ® How to Become an Italian Expert | page 23

Flour Basics of

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Flour 101 What is protein? Protein is the most common measure of the gluten content of various wheat types and the resulting flour, and is the most accepted standard for flour prices and grades.

What is gluten? Gluten is functionally important in baked goods because it forms an elastic web when mixed with water that traps gasses produced during the leavening process, allowing bread to “rise.” Some products, such as cakes and pastries, call for less gluten, while others, such as crusty breads and bagels, require more gluten.

About pricing In general, higher protein/gluten levels in a flour will result in higher prices. For more information, contact your local Performance Foodservice/Roma representative.

Flour Definitions

Wheat Types

Moisture

Soft Red Winter

The amount of water present in the flour after milling, typically 14%

Ash The mineral content left after “burning” the flour sample. The highest concentration of ash is in the bran. Ash is used as a general indicator of bran content

Absorption The amount of water that will be taken up by flour to produce the desired dough consistency and performance

Patent A term used to describe lower-ash flour

Grown in the eastern United States. Low in protein. Used for flatbread, cakes, pastries and crackers

Hard Red Winter Grown in the central United States. High in protein, strong in gluten. Used for yeast breads & hard rolls

Hard Red Spring Grown in north central United States. Highest in protein. Used in yeast breads, hard rolls & noodles

Durum Grown in North Dakota and Montana. Used for production of macaroni and spaghetti

Hard White Grown primarily in Colorado and California. Used in yeast bread, hard rolls and noodles

Soft White Grown in the northwest. Low in protein. Used for flatbreads, cakes, pastries, crackers and noodles

Brands By Category BRANDS BY CATEGORY Use the chart below to determine which flours best fit your needs.*

FLOUR CATEGORY

Premium High Gluten Protein: 13.7% - 14.3%

O T H E R M A N U FA C T U R E R S ’ B R A N D S

PERFORMANCE

ARDENT MILLS

BAY STATE

GENERAL MILLS/PILLSBURY NORTH DAKOTA

Assoluti® High Gluten†

Hummer ®, Kyrol®, Full Power ®, Canadia®

Gigantic®, Regal®, Power, Collins Best®, Cavalier®, Hi Rise®, Montana Hi Gluten, Bench Boss, Atlas® Ace Hi Gluten

Bouncer®, Golden Tiger®

All Trumps®, King Kaiser®, Balancer®, Potentate®

Dakota State, Dakota Chief, Dakota Queen, Big 15, Empire Builder

Producer ®, Urban’s Special ®

VNA, Dominator®, Commander®

Titan, White Chief, Power Special

Gina, Perfect Diamond®, Golden Lion®, Blockbuster, Astro

Remarkable®, Supreme®, Evenloaf ®

Dakota Champion, Dakota Brave

Spring Up®

Ace Hi Baker, Superior Bakers, Blue Ribbon Baker, Kansas Sun, Montana Spring Patent, Premier, Mondako®

Winona® Patent

Superlative, Full Strength, Washburn, High Power, Pilsbury Best®

Dakota Diamond, Millers Choice

Mid Protein Spring Wheat Protein: 13.2% - 13.8% Premium Patent Protein: 12.7% - 13.3%

Luigi High Gluten†

Magnifico Special ®, Spring Hearth®, Sunny Texas®, Spring King®

Standard Patent Protein: 12.2% - 12.8%

Roma® High Gluten Pizza

King Midas Special ®, Qualitate®, Seal of Minnesota®, Sun Spring®

ADM

GRAIN CRAFT

Rex Royal®, XXXX Patent™

Maplesota, Our Best, White Mountain

Morbread®

Wingold® Special, European Artisan

All Aces™, Sureloaf ®, Harvest King®, Big Loaf ®, Bakery A, Protector®

Buccaneer ®, Drinkwater ®, Cuatro Cosechas™

Top King®, Golden Hawk®

Ace Hi, Superior Tortilla, Grain Craft Tortilla, Blendako®

Big Yield®, Basco®

Gold Medal® Tortilla, G.M. 44®

Ardent Mills H&R, Ardent Mills H&R Self Rising

Polar Bear®, ADM H&R

H&R, Bake-Rite H&R, Institutional All Purpose

Wingold® H&R

Gold Medal® H&R, King Wheat®, Golden Gate®, Gold Medal® Medallion® Gold Medal® H&R All Purpose, Gold Medal® Self-Rising

First Clear Protein: 14.0% min.

Powerful®

Conquerer

Big Spring

Boxer®

Iron Duke

Pastry Protein: 6.25% - 9.25%

White Spray®

Swan Pastry®, Mayfair Pastry, ADM Cake & Pastry Ace Hi Cake & Pastry, White Spear® Pastry, Pastry Flour Bleached

Wingold® Pastry

Cascadia, Golden Shield®

Cake Protein: 6.25% - 9.25%

American Beauty®, Pikes Peak®, Kings Peak®

Mayfair Cake, Tea Table Cake®, ADM Cake & Pastry Spun White™ Cake, Hi Ratio Queen Cake, Ace Hi Cake & Pastry

Wingold® Cake

Sureflake, Cameo®, Sperry® Cake & Pastry, Purasnow®

Semolina & Durum

King Midas® #1 Semolina, King Midas® Extra Fancy Durum

Durum Semolina, Extra Fancy

#1 Semolina, Durum

Wingold® Semolina, Gold Medal® Semolina Wingold® EFDP No. 1, Sperry® EFDP

Durakota #1 Semolina, Excello Fancy Durum Flour

Fine Whole Wheat (WW) Protein: 14.0%

Stone Ground Fine WW

ADM Stone Ground WW

Stone Ground Whole Wheat, Hi Pro Whole Wheat

Wingold® Fine

Gold Medal® WW, Wheat-a-Laxa®

Dakota WW

Ultragrain Whole Wheat (WW) Protein: 13.0%

Ultragrain®

Neapolitan 00-Style Pizza Flour

Primo Mulino®

Upright

Contadino

Gold Medal™ Neapolitan

Short Patent Protein: 11.9% - 12.5%

Occident ®, Sapphire

High Protein Bread Protein: 11.5% - 12.1%

Minnesota Girl®, Denrado®

Low Protein Bread/Tortilla Protein: 10.7% - 11.7% Hotel & Restaurant/ All-Purpose Self Rising Protein: 9.0% - 13.0%

Roma® H&R, West Creek™ Self Rising

Dakota Maid, Bakers Pride, Dakota Pride

Dakota Warrior

*Brand names listed in this table under the Ardent Mills column are owned or licensed by Ardent Mills; the remaining names in this table are not owned or licensed by Ardent Mills and are trademarks of their respective owners. Flour category information for other manufacturer brands are best estimates based upon publicly available information.

Available with or without bleach and bromate to match competing brand offerings.

†

APPLICATIONS

Roma ® How to Become an Italian Expert | page 27

Protein: 14.0%

Hi Pro Whole Wheat ®

Ultragrain Whole Wheat (WW) Protein: 13.0%

Ultragrain

Neapolitan 00-Style Pizza Flour

Primo Mulino®

Upright

Contadino

Gold Medal™ Neapolitan

Flour APPLICATIONS

Available with or without bleach and bromate to match competing brand offerings.

†

APPLICATIONS

Crackers Asian Noodles

• •

Extruded Pasta

Hearth Breads European Crusty Breads Specialty Pan Breads White Pan Breads Hard/Kaiser Rolls Hamburger/Hot Dog Buns Dinner & Soft Rolls Tortillas & Tortas Coffee Cakes Cinnamon Rolls Danish Pastries Sweet Doughs Rye Breads Pumpernickel Bagels Thin-Crust Pizzas Thick-Crust Pizzas English Muffins Pretzels Croissants Breadsticks Pita/Flat Breads Yeast-Raised Donuts Batters & Breadings Scones Biscuits Waffles & Pancakes Quick Breads Cookies Muffins Sauces & Gravies Bars Pastries/Pie Dough Cake Donuts Brownies Cakes (layer, sheet, wedding, etc.) Tortes Jelly Rolls Sheeted Pasta

Premium High Gluten, 13.7% - 14.3%

(noodles, ravioli)

Category

(spaghetti, linguine)

APPLICATION • denotes Assoluti High Gluten • denotes Luigi High Gluten • denotes Roma H&R and West Creek Self Rising

•

• •

Mid Protein Spring Flour, 13.2% - 13.8% • • •

• •

•

• • • • • • • •

•

• • •

• •

• • • • • •

•

Premium Patent Flour, 12.7% - 13.3% Short Patent, 11.9% - 12.5%

• • •

• • • • •

Bread/Tortilla Flour, 10.7% - 11.7%

• •

• • •

Hotel & Restaurant, 9.0% - 13.0%

•

• •

•

• •

• • • • • •

• • • • • • • • •

All-Purpose Self Rising

•

Pastry, 6.25% - 9.25%

• • • • • • • • • • • • •

Cake, 6.25% - 9.25%

• • •

•

• •

• • •

Semolina & Durum First Clear, 14.0% min.

• • •

•

• • •

•

Specialty Flours and Innovative Whole Grains

SafeGuard® Ready-To-Eat Application Flour

In addition to premium multi-use flours, we have a complete suite of specialty ingredients available for those times when your customers’ applications call for them—including whole grains, ancient grains, gluten-free flours and grains, and organic flour.

SafeGuard® Ready-To-Eat Application Flour is the only functional heat-treated flour on the market with up to a 4-log validated pathogen reduction. SafeGuard maintains an acceptable gluten functionality, flour absorption, starch quality and enzyme activity across numerous applications.

Some Thoughts on Flour Storage • Store in clean, dry, sanitary conditions - less than 72° F and less than 72% humidity. • Manufacturer guarantees for 90 days past manufacture date if kept in clean, dry, sanitary conditions. • NEVER store near “smelly” products – onions, spices, etc. as bags will absorb smells. • Store on pallets, up off floors. • Do not stack other products on flour bags. • Lay bags flat when shipping or transporting.

Flour MODIFIERS AA Untreated AB Wheat flour, malted barley flour AL Bleached wheat flour AP Wheat flour, malted barley flour, potassium bromate AR Bleached wheat flour, potassium bromate AY Bleached wheat flour, malted barley flour AZ Bleached wheat flour, malted barley flour, potassium bromate EA Wheat flour enriched (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), enzyme EC Bleached wheat flour enriched (bleached wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), enzyme EF Bleached wheat flour enriched (bleached wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), potassium bromate, enzyme EI Wheat flour enriched (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), enzyme EK Wheat flour enriched (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), enzyme, potassium bromate EQ Wheat flour enriched (wheat flour, niacin, ferrous sulfate, thiamine mononitrate, riboflavin, folic acid), malted barley FA Wheat flour enriched (wheat flour, niacin, ferrous sulfate, thiamine mononitrate, riboflavin, folic acid) FD Wheat flour enriched (wheat flour, niacin, ferrous sulfate, thiamine mononitrate, riboflavin, folic acid), malted barley

FF Semolina (wheat), niacin, ferrous sulfate, thiamine mononitrate, riboflavin,folic acid RA Wheat flour enriched (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid) RC Bleached wheat flour enriched (bleached wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid) RG Wheat flour enriched (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), malted barley flour RH Wheat flour enriched (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), malted barley flour, ascorbic acid as a dough conditioner RI Bleached wheat flour enriched (bleached wheat flour, niacin, reduced iron,thiamine mononitrate, riboflavin, folic acid), malted barley flour RJ Bleached wheat flour enriched (bleached wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), malted barley flour, ascorbic acid added as a dough conditioner RK Bleached wheat flour enriched (bleached wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), malted barley flour, potassium bromate RN Wheat flour enriched (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), malted barley flour, potassium bromate RS Bleached wheat flour enriched (bleached wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), enzyme

Some Questions To Ask Your Customers • What will the customer make with the flour? • What flour is the customer currently using? Picture of the bag! • What is the protein and ash level of the current flour being used? • What are the treatments on the flour – bleached, enriched,malted, bromated? (Read the ingredient listing on bag if available) • Are there any performance problems with the current flour? • What is your customers expectation for the finished product? Roma ® How to Become an Italian Expert | page 29

The History of

OliveOil

Roma ® How to Become an Italian Expert | page 31

The History of Olive Oil For years I’ve been saying that olive oil production has similar principles as viticulture for wine production. Olive oil is produced all over the world, the color, aroma and flavor profile varies from one location to another. This is due to climate and soil (Terrior) from where the olives are grown. Like wine, olive oil production is an art that has been around for thousands of years. The actual origin of olive oil remains a mystery, but evidence of cultivated olives dates back over 6,000 years. The ancient Greeks and Romans both told tales of olives and their creation by the gods (and subsequent cultivation by humans); Roman mythology ascribes the birth of olives to Hercules, who struck the ground and caused an olive tree to sprout.

Olive oil is produced all over the world, the color, aroma and flavor profile varies from one location to another. This is due to climate and soil (Terrior) from where the olives are grown. In Greece, olives were said to have been created by the goddess Athena, and were considered so esteemed that only “virgins and chaste men” could tend the groves. Olives were a rare and precious commodity to lovers of fine foods. Among the first written records of olive oil were inventory logs carried by ancient trading ships, which transported olive oil on many routes through the Mediterranean. Introduced to Greece as a luxurious import, olive oil was prized not only as a food, but also as a beauty treatment, and as a lightly scented fuel for lamps. Around 1100 AD, olive groves began once again to flourish in Italy, and Tuscany became a renowned region of cultivation of the olive tree. Some of the strict laws issued during that time, regulating the cultivation of the olives and the commerce of oil, are still followed today. By 1400, Italy had become the greatest producer of olive oil in the world,

Lou PIancone Roma Import Specialist

offering extraordinary oil across Europe. Olive oil production slowed briefly during the late 1600s due to taxation issues, although continued to grow through the century as civilization spread around the globe. In the 1700s, Franciscan missionaries brought the first olive trees to the new world. One hundred years later, olive oil made its commercial debut in the Americas as Italian and Greek immigrants began demanding its import from Europe. Initially an ethnic specialty, olive oil was soon embraced by mainstream American cooks. Now, in the 21st century, olive oil continues to grow in popularity, and plays a part in cuisines of virtually every culture. There are over 800 million olive trees in the world today with more being planted every day.

The Composition & Origin of Olive Oil Understanding Olive Oil Labels The consumption of olive oil in the US has been steadily growing. This growing popularity has spawned hundreds of brands of extra virgin, pure and pomace olive oil in our market place. Many are 100% of their variety and are from the origin from where they were produced and packed. There are also many olive oil products that are composed of olive oils from various countries that may have been packed in the country that is stated on the label or they may have been repacked here in the United States. Our market place is also filled with oil products that are blends of olive oil and vegetable oils. This is very common as blending these two oils helps alter the strong flavor profile of olive oil and makes the oil more useful in the kitchen for cooking and becomes more cost effective. Most important is to understand what the label states to assure that you know exactly what you are buying. Today, the laws that govern oil packing have helped the consumer better identify the oil that is being purchased, therefore the information on the label should help identify country origin and contents. You may encounter extra virgin olive oil that is branded with an Italian name and the label may read “imported from Italy” or simply say “imported”. This may very well be imported from Italy and it may be composed with some Italian olive oil but is a mixture of olive oil from more than one nation (Spain, Greece, Tunisia, etc.) and may be not clear what percentage of the olive oil is really of Italian origin. This practice makes it difficult for high quality, lower cost producers outside of Italy to enter the US market, and for genuine Italian producers to compete. The laws today do dictate to the oil packers to clearly state the countries on the front and/or back labels of the packaging (bottle, tin). Sometimes the abbreviation of country or countries of origin is printed on the bottle cap. Today, the laws that govern oil packing have helped the buyer better identify the oil that is being purchased.

Questions To Ask When Buying OLIVE OIL Is it Extra Virgin, Pure or Pomace Olive oil? If its EVOO, is it a production of the country listed on the label and is it packed there?

If it’s EVOO, is it composed with EVOO of other countries? What countries’ oils are used? Where is the oil packed? Is refined olive oil used? Is the Olive oil blended with vegetable oil? What kind of oil is used for the blend & what is the percentage breakdown?

If you prefer 100% Italian Extra Virgin, the label should read “Produced and Packed in Italy” or “Product of Italy”. Some Italian producers are now indicating the region of production on their labels, such as Puglia and Tuscany. The choice is yours. Choose the appropriate Olive Oil for your kitchen or table, but take the extra time to read the label. Pay the right price for the right product. Asking these questions can help you make the right decision that will work best for you.

Roma ® How to Become an Italian Expert | page 33

Glossary Extra Virgin Olive Oil

Refined Olive Oil

(EVOO is the commonly used acronym) – EVOO is olive oil that is produced from the first pressing of olives. It contains no more than 0.8% acidity, and is judged to have a superior taste. EVOO is used on salads, added at the table to soups and stews and for dipping and is the highest quality of olive oils.

Refined means that the oil has been chemically treated to neutralize strong tastes (characterized as defects) and neutralize the acid content. Refined oil is commonly regarded as lower quality than virgin oil; the retail labels extra-virgin olive oil and virgin olive oil cannot contain any refined oil.

Pure Olive Oil This is usually a blend of refined and virgin production oil. This is much lighter in color and flavor than EVOO.

This is the first pressing of olives to make oil without using heat. This is done naturally using a mechanical method so during the process the temperature is less than 81°F.

Pomace Olive Oil

Terroir

This is oil that is extracted from the repressing of the remaining pressed olive fruit (pomace) with the use of chemicals and heat. This is a lighter, less flavored olive oil.

A French agricultural term that denotes the special characteristic of the geography, geology and climate of a specific region or country.

First Cold Press

Olive Oil Pack Size Makes a Difference Understanding Olive Oil Labels

There are a variety of things to know before purchasing olive oils. Today, the laws that govern oil packing have helped the consumer better identify the oil that is being purchased. In the first segment of Understanding Olive Oil Labels, we will help you identify one of the many important things to know about the total volume of oil that you’re buying. Over the years, olive oil has been in great demand, thus its cost has become quite expensive. Therefore, when buying olive oil, whether it’s extra virgin, pure, pomace or a

compound, it is important to take a moment to identify the pack size. Because there are various pack sizes in the market, it is always good to know the total volume that you’re buying. A price may sound expensive or too cheap, but we recommend equating the carton’s pack size and converting the oil’s volume to liters. By doing so, this will enable you to better compare prices. Having many pack sizes available can be confusing. While running a busy kitchen, something as simple as this can be overlooked and easily compromise cost efficiency.

The Old World method to test the quality of EVOO There is an old practice that has been used for generations to determine if an EVOO is genuine. Pour a few drops of olive oil in the palm of your hand. Then start to rub your hands together back and forth for about 5 seconds to create heat from the friction. Then bring both palms to your nose and smell the aromatics that are generated from the friction. If the oil is genuine, the aromatics will be intense with the smell fresh of olives. If there is some or minimal olive scent then the oil could be blended with vegetable oils or could be blended with refined oil.

Roma ® How to Become an Italian Expert | page 35

Topping

Maximize your Options

Roma ® How to Become an Italian Expert | page 37

Roma ® Pepperoni All of our Roma pepperoni is made to a recipe using the same raw materials with no changes in type or proportion. We are committed to using a majority of fresh pork. Fresh pork results in a superior, more consistent product in flavor and taste. Because the formulation is always the same you get consistent product every day of the year. The result of this attention to detail is consistency in performance and appearance. Roma and Luigi sliced Pepperoni’s are leaner than the competition. They are formulated to target 38-42% fat vs. 42-46% for the competition. This minimizes “Grease-Out” and shrinkage during cooking on the pizza. As a result, our product has better yield and appearance.

The Best Ingredients We use real sugar in the fermentation process rather than cheaper dextrose. We also use all natural seasonings including extractive of paprika not the cheaper replacement oleoresin of paprika. This provides a brighter, fade free product that holds up better on your pizza. We use a premium quality, trademarked spice pack for a distinctive full flavor. We do not use Liquid Smoke or Smoked Flavored Casings. All of our pepperoni is dry cured and naturally aged the traditional way, to achieve the proper Moisture/Protein ratio. Our production process achieves the best properties, texture and performance on the pizza.

Tips For A Successful Pepperoni Cutting Uncooked Taste Test

Review Coverage needs:

• •

• • • • •

Taste the uncooked product vs. the competition Take this time to read the ingredient statement of the competitive product and point out the differences of what ROMA and Luigi offers vs. what they are presently using.

Cook Test & Taste - Pepperoni Only • • •

Cook the pepperoni in the operator’s oven side by side with the competition. Taste and compare the amount of grease that is released during cooking. Pepperoni is about 40 - 46% fat, so it will grease out.

Cook Test on a Pizza. • •

Cook a pepperoni pizza side by side with the competition, either on the same pie, or separately. Taste and observe the difference. Cook a plain cheese pizza and observe the greasing on that vs. with Pepperoni.

Determine the right slice count per pizza AND per ounce of Pepperoni If necessary calculate the cost difference per pizza Focus the operator on the per / pie cost, not the case cost. The difference in cost on a large pizza from a $0.30 / lb ($7.50 / 25 lb case) difference in pepperoni cost is less than $0.05 / pie. (using 36 slices of 14 count = 2.6 ounces). It does not cost the operator much at all to have the best product

Review Packaging needs: • Gas Flush or Poly • Case Size.

Why Fully Cooked Sausage Our fully cooked sausage products are cooked using a proprietary process utilizing impingement ovens that sharpen flavors and prevent the “off” flavors sometimes associated with fluid cooking. They’re always produced with fresh-not frozen meats for exceptional flavor and a host of benefits:

Consistency

Predictable usage, less waste

Convenience

Individually quick frozen (IQF)

Labor-Friendly

No extra personnel, additional training, clean-up or equipment

Food Safety

Avoid microbial dangers and the cross-contamination problems of raw meats

Product Stability

Slower oxidation for longer shelf life

Cost Savings

The products are complete, cooked, and create less waste than raw meat

Fully Cooked Meats Terminology ITALIan SauSAGE

Typically made from pork, Italian sausage must consist of at least 85% meat with a total fat content of not more than 35% in the finished product. If another animal or poultry species is used, that species name must appear in the product name, such as “Italian Sausage with Beef.” Products shall be seasoned with pepper and either fennel or anise or a combination of both. Optional ingredients include paprika, red and/or green peppers, onions, garlic, parsley, monosodium glutamate, antioxidants, sugar and other sweeteners. Up to 3% water may be added to facilitate mixing.

COOKED SAUSAGE

Cooked sausage may be prepared from one or more kinds of animal species and seasoned with any type of spice. If poultry meat is used in combination with meat species, both species names must appear in the product name. Finished products shall contain no more than 30% fat. Water may be added to facilitate mixing, but the sausage shall contain no more than 10% water.

Breakfast Sausage & Pork Sausage

Both breakfast sausages and pork sausages permit a total fat content of no more than 50% in the finished product. Spices to achieve a typical pork sausage flavor may contain any combination of black and red pepper, sage and/or thyme. Water may be added to facilitate mixing, but no more than 3%.

Ground Beef and Hamburger

Both ground beef and hamburger are beef products that do not exceed 30% fat content. Products may be seasoned, but must not contain added water, binders or extenders.

Italian Style Pizza Topping

In addition to meeting the regulations for a pizza topping product, Italian-style pizza toppings must contain anise or fennel or Italian-type cheese (such as mozzarella, Parmesan, provolone, ricotta, Romano) or at least three of the following: basil, garlic, marjoram, olive oil or oregano.

Pizza Topping, Pork Topping & Beef Toppping

“Topping” is a relatively nonspecific classification and includes those products that indicate the type of meat or poultry in the product name. Toppings do not have regulated amounts for ingredients and may include water, extenders, binders and any type of spices. (Beef products that are all meat are also often called “beef topping”.)

EXTENDERS

Extenders are generally added to achieve cost reduction and a desired texture. The most commonly used extenders are soy proteins, such as textured vegetable protein (TVP). Commonly used soy products contain different amounts of protein - soy flour (50%), soy concentrate (70%) and isolated soy protein (90%).

Roma ® How to Become an Italian Expert | page 39

Pizza Toppings Portion PIZZA TOPPING PORTION GUIDEGuide PIZZA SIZE (INCHES) Toppings

0.75

1.25

1.75

1.25

2.75

3.5

3.75

5.75

7.5

4.75

8.25

10.25

Cheese (oz)

1.25

1.75

1.5

2.75

2.5

3.25

4.5

7.5

5.75

9.25

7.25

10.5

7.5

15.5

Pepperoni (slices)

Pepperoni (oz)

0.25

0.33

0.5

0.33

0.5

0.75

0.5

1.25

1.75

1.25

1.75

2.5

1.5

2.5

Cooked Sausage (oz)

0.75

1.5

1.25

2.5

4.5

5.75

5.25

7.75

10.5

6.5

13.25

Raw Sausage (oz)

1.25

1.5

2.5

3.25

2.5

5.25

7.5

2.25

10.5

8.5

13.25

17.5

Cooked Beef (oz)

0.75

1.5

1.25

2.5

4.5

5.75

5.25

7.75

10.5

6.5

13.25

1.5

1.75

2.75

3.5

2.75

5.5

7.75

5.5

10.5

8.75

13.5

17.75

Bacon Topping (oz)

0.25

0.5

1.5

2.25

1.5

2.5

3.5

1.75

3.5

4.25

2.25

4.25

6.25

3.25

7.5

Canadian-Style Bacon (oz)

0.25

0.33

0.5

0.33

0.5

0.75

0.5

1.25

1.75

1.25

1.75

2.5

1.5

2.5

Diced Ham (oz)

0.75

1.5

1.25

2.5

4.5

5.75

5.25

7.75

10.5

6.5

13.25

Genoa Salami (oz)

0.25

0.33

0.5

0.33

0.5

0.75

0.5

1.25

1.75

1.25

1.75

2.5

1.5

2.5

Chicken Strips (oz)

0.75

1.5

1.25

2.5

4.5

5.75

5.25

7.75

10.5

6.5

13.25

Meatballs (oz)

0.75

1.25

2.25

2.5

3.5

2.5

3.75

3.5

6.75

4.5

6.75

8.75

5.5

8.5

Taco Meat Crumbles (oz)

0.75

1.5

1.25

2.5

4.5

5.75

5.25

7.75

10.5

6.5

13.25

Chorizo Crumbles (oz)

0.75

1.5

1.25

2.5

4.5

5.75

5.25

7.75

10.5

6.5

13.25

Shredded Beef (oz)

0.75

1.5

1.25

2.5

4.5

5.75

5.25

7.75

10.5

6.5

13.25

Andouille (slices)

Anchovy (pc)

Peppers (oz)

0.5

1.5

2.25

1.75

2.75

4.25

2.5

5.25

3.25

5.75

7.5

4.75

11.5

Onions (oz)

0.5

1.5

2.25

1.75

2.75

4.25

2.5

5.25

3.25

5.75

7.5

4.75

11.5

Canned Mushrooms (oz)

0.75

1.25

1.75

2.25

1.25

2.25

3.5

1.5

4.5

2.25

4.5

7.25

4.25

8.5

4.75

7.25

Fresh Sliced Mushrooms (oz)

0.25

0.5

0.75

0.5

0.75

1.25

1.75

2.75

1.5

2.75

3.75

1.75

2.75

4.75

2.75

4.75

7.5

Diced Tomatoes (oz)

0.75

1.25

1.5

1.75

1.5

2.5

3.5

2.25

3.5

5.25

2.75

4.25

5.5

8.5

3.25

6.25

Sliced Olives (oz)

0.5

1.5

2.25

1.75

2.75

4.25

2.5

5.25

3.25

5.75

7.5

4.75

11.5

Pineapple (oz)

0.5

1.25

0.75

1.25

2.25

1.5

2.75

3.5

5.25

2.5

5.5

8.25

3.5

6.25

10.5

Banana Peppers (oz)

0.75

1.25

1.5

1.75

1.25

2.25

4.5

2.5

3.5

2.5

4.75

2.75

5.25

8.25

Artichoke Hearts (oz)

0.5

1.25

0.75

1.25

2.25

1.5

2.75

3.5

5.25

2.5

5.5

8.25

3.5

6.25

10.5

Corn (oz)

0.75

1.25

1.5

1.75

1.25

2.25

4.5

2.5

3.5

2.5

4.75

2.75

5.25

8.25

Black Beans (oz)

0.75

1.25

1.5

1.75

1.25

2.25

4.5

2.5

3.5

2.5

4.75

2.75

5.25

8.25

Pizza Sauce (oz)

Raw Beef (oz)

Square Inches

113

154

201

L=Light, M=Moderate, H=Heavy Numbers are generally rounded to the nearest ¼ oz. Guide from Choosing the Right Toppings for Your Pizza, Version 3.0, developed and published by PizzaMarketplace.com in collaboration with Burke Corporation. The publication is free and available by downloading it from the Pizza Toppings Research Center on www.PizzaMarketplace.com.

254

Notes

Roma ® How to Become an Italian Expert | page 41

Notes

We Go

Straight to the Source. Performance Foodservice’s Italian food experts source products

for our Roma® family of brands directly from Italy. We find the best aged balsamic vinegars, extra virgin olive oils, espresso, cheeses, prosciutto, and other authentic Italian staples and deliver them directly to your kitchen.

The Italian Experts for Over 65 Years Our Roma brand combines more than 65 years of heritage to bring the best Italian ingredients to America. In 1951, at the age of 20, Louis G. Piancone left Corato, Italy, for the United States. In 1955, Piancone decided to pursue the true American dream and opened an Italian delicatessen in Bradley Beach, New Jersey.

Noticing a need for wholesale distribution to restaurants in the area, in 1964 he sold the retail side of his business. He moved his focus to supplying authentic Italian food to restaurants and Roma Food was born. Today Roma combines this tradition with a dedication to sourcing the best Italian products, both traditional and innovative. Roma is the leading foodservice brand for authentic Italian food and impeccable service.

Roma ® How to Become an Italian Expert | page 43