Author Topic: Mellow Mushroom Pizza found in Atlanta and surroundin areas...Recipes?  (Read 210376 times)

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Re: Mellow Mushroom Pizza found in Atlanta and surroundin areas...Recipes?
« Reply #525 on: October 26, 2011, 11:21:34 AM »
Peter,

Thanks for your explanation on what might have been going on with the color change in my dough ball yesterday.  I had wondered more about that after posting that picture of how light the dough looked in the MMís commissary, and then how much darker the dough balls looked at MMís on my recent visit.  I had wondered if somehow freezing the dough, then changes the chemistry somehow if molasses is used, when frozen and thawed.  I know nothing about the chemistry of how dough can change when molasses is used.

It is interesting that you thought your MMís clone pizzas were virtually indistinguishable from the real slice you brought back home from your Florida visit.  I know your technical side is right. To do a true comparison you would need a side by side comparison of two freshly baked pizzas. (one a home clone MMís pizza and one a real MMís pizza)  No way that is going to happen for me, but for someone near a MMís, that might be able to be done.

I think you have done a great job in analyzing what kind of formula to use for a MMís clone attempt, and giving Biz and me help in what to try next.  ;D I still donít understand how you can make such an educated guess even from the first clone attempt.  

I will lower the hydration a point for next weeks attempt, and also will lower the oil by one percent, to see if it will give me a denser crust.  I saved my little piece of real frozen MMís crust and will defrost it next week, to see if I can make any comparisons on color.

You are correct in I posted the wrong amount of IDY I used.  I will edit my post. It was a typing error.

Norma


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Re: Mellow Mushroom Pizza found in Atlanta and surroundin areas...Recipes?
« Reply #526 on: October 26, 2011, 11:21:52 AM »
Cool. I'm on it.  Interested in revisiting this dough using Norma's latest.

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Re: Mellow Mushroom Pizza found in Atlanta and surroundin areas...Recipes?
« Reply #527 on: October 26, 2011, 01:58:21 PM »
This is a picture of the Dominos Homemaid Molasses and the Grandmaís Original Molasses together.  They are both almost exactly the same color, at least to my eyes.  The taste of the Dominos Homemaid Molasses has a little stronger taste of molasses, but also has a sweeter aftertaste if that makes any sense.

I also tasted the Golden Granulated Evaporated Cane Juice Syrup and that stuff is really ďsickening sweetĒ.  :-D

At least I found it interesting that there was a patent applied for with molasses in pizza dough in a search I did, but donít think MMís has a patent for their pizza dough.

Norma

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Re: Mellow Mushroom Pizza found in Atlanta and surroundin areas...Recipes?
« Reply #528 on: October 26, 2011, 02:25:23 PM »
I still donít understand how you can make such an educated guess even from the first clone attempt.  

Norma,

It's really just a combination of a mathematical and scientific approach to pizza making and having worked with many different types and styles of dough from which you learn the relationship between ingredients and their ranges and the final product. It is also a big help to have a big database of information about anything pizza related. When you do this sort of thing over a period of years, as I have done, you also develop a sort of sixth sense about expected outcomes that turns out to be valuable and saves a lot of time with testing and experimentation. I was also once told by a professional that most dough formulations can tolerate a fair amount of change in the amounts of ingredients without affecting the outcome in a material way. So, using say, 7% molasses or 5% or 8% perhaps isn't going to matter all that much in the final outcome. In our case, of course, we have been striving to achieve a particular dough/crust color using whatever brands of molasses available to us, so the amount of molasses has been important for that objective. But, absent that, the amount of molasses should work in a reasonably wide range of values.

Peter

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Re: Mellow Mushroom Pizza found in Atlanta and surroundin areas...Recipes?
« Reply #529 on: October 26, 2011, 03:18:12 PM »
Norma,

Your report comparing the Domino Homemaid molasses with the Grandma's Original molasses is actually quite timely inasmuch as I received a call back from the gal at Mellow Mushroom just a short while ago and I have more information to report.

By way of recapitulation, as I previously noted, I had been told during my last conversation with the MM rep that MM uses liquid molasses. I reiterated that statement today and, given a chance, it was not retracted. The main reason for the return call, however, had to do with the wheat germ. I was told today that while MM may have used wheat germ a long time ago, it does not now add wheat germ to their flour. So, as was earlier reported on a couple of occasions, it appears that the MM dough is made only from high-gluten flour, water (spring water), salt, yeast, oil and molasses.

When the conversation turned back to the molasses, I mentioned that it was my understanding that MM does not use refined white sugar. Her response was "Never." When I mentioned that something like brown sugar was not a "refined white sugar" but it might be considered a "refined sugar", she said that while she could discuss allergy and related health issues she was not in a position to discuss certain matters relating to their dough. But the impression I got was that it was only molasses that was used in the MM dough and in an amount just enough to give the dough and crust its color. She added that many people think that they are using whole wheat flour because of the crust color.

In defense of MM, I have not seen anything covering a period of several years, and attributable to MM corporate, that their dough contains wheat germ or Vitamin E. Its franchisees and writers have been the ones quoting their use. But perhaps MM corporate should have been more diligent in policing what their franchisees say about their dough.

Your Homemaid molasses might just be the ticket for a "molasses-only" sweetener. It might be worth an experiment using just that molasses without any added sugars.

I don't know what to say about the evaporated cane juice syrup and the rest of your growing collection of molasses products, both wet and dry. I'd hate to see you use all of those products and have your teeth rot and fall out and cause you to leave the forum and join another forum such as the BabyFood.com forum or the Marshmallow.com forum.

So, basically, what it appears we have with the MM dough is a not particularly healthful dough but one that is as idiot-proof as you can get in terms of using to open up the dough balls without the skins sticking to anything including themselves when they are preformed. With the dough balls being frozen for the most part and easily defrosted is also a plus to the MM strategy.

Hopefully, it won't be long before we solve the texture issue. Then, you and Steve can go to your local tattoo parlor and get some hippy-type tattoos and start your own funky, low-overhead place featuring discount clones of the MM pizzas.

Peter
« Last Edit: October 26, 2011, 03:29:13 PM by Pete-zza »

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Re: Mellow Mushroom Pizza found in Atlanta and surroundin areas...Recipes?
« Reply #530 on: October 26, 2011, 05:21:54 PM »
Norma,

Your report comparing the Domino Homemaid molasses with the Grandma's Original molasses is actually quite timely inasmuch as I received a call back from the gal at Mellow Mushroom just a short while ago and I have more information to report.

By way of recapitulation, as I previously noted, I had been told during my last conversation with the MM rep that MM uses liquid molasses. I reiterated that statement today and, given a chance, it was not retracted. The main reason for the return call, however, had to do with the wheat germ. I was told today that while MM may have used wheat germ a long time ago, it does not now add wheat germ to their flour. So, as was earlier reported on a couple of occasions, it appears that the MM dough is made only from high-gluten flour, water (spring water), salt, yeast, oil and molasses.

When the conversation turned back to the molasses, I mentioned that it was my understanding that MM does not use refined white sugar. Her response was "Never." When I mentioned that something like brown sugar was not a "refined white sugar" but it might be considered a "refined sugar", she said that while she could discuss allergy and related health issues she was not in a position to discuss certain matters relating to their dough. But the impression I got was that it was only molasses that was used in the MM dough and in an amount just enough to give the dough and crust its color. She added that many people think that they are using whole wheat flour because of the crust color.

In defense of MM, I have not seen anything covering a period of several years, and attributable to MM corporate, that their dough contains wheat germ or Vitamin E. Its franchisees and writers have been the ones quoting their use. But perhaps MM corporate should have been more diligent in policing what their franchisees say about their dough.

Your Homemaid molasses might just be the ticket for a "molasses-only" sweetener. It might be worth an experiment using just that molasses without any added sugars.

I don't know what to say about the evaporated cane juice syrup and the rest of your growing collection of molasses products, both wet and dry. I'd hate to see you use all of those products and have your teeth rot and fall out and cause you to leave the forum and join another forum such as the BabyFood.com forum or the Marshmallow.com forum.

So, basically, what it appears we have with the MM dough is a not particularly healthful dough but one that is as idiot-proof as you can get in terms of using to open up the dough balls without the skins sticking to anything including themselves when they are preformed. With the dough balls being frozen for the most part and easily defrosted is also a plus to the MM strategy.

Hopefully, it won't be long before we solve the texture issue. Then, you and Steve can go to your local tattoo parlor and get some hippy-type tattoos and start your own funky, low-overhead place featuring discount clones of the MM pizzas.

Peter

Peter,

Glad to hear your received a call back from the gal at Mellow Mushroom.  Since she still didnít tell you if MMís used any ďrefined sugarsĒ in their dough, I guess you are right that I can try the Domimoís Homemaid Molasses product only in the dough without brown sugar. That still doesnít leave out any other ďrefined sugarsĒ in their dough since she wouldnít discuss certain matters having to do with their dough. What percent of the Dominoís Homemaid molasses do you suggest I try for an experiment for next week?  I have no idea of what percent to try.  If that experiment fails the sweetness test, then maybe MMís is also using some kind of ďrefined sugarsĒ in their dough. At least that is my way of thinking.  I donít have the experience you do in determining how things work out in dough.  I can only go by my eyes, natural instincts and hands what might work.  I sure donít have the mathematical gene.  Do you want me to copy and post the data sheets for the Homemaid molasses first?  I will also drop the hydration and oil amount.  Hopefully that will solve the texture issue.  

In addition to my evaporated cane syrup, all my other molasses products, and all my other samples, I sure donít know what I am going to do with all of them.  I did recently add some dry molasses to baked beans and at least that gave them a new different flavor.  Maybe someday if all the samples donít get too old, or I donít become too old, I will find some ways of using all my samples.   :-D

It is interesting that in the end we probably will have an idiot-proof dough and also an easy dough formulation.  

I donít think either Steve or I am interested in real tattoos, but selling a clone MMís dough pizza would be interesting to try.  Since I saw the circus theme at MMís, I think I would rather go with a circus theme than a ďhippy themeĒ.  I also like circus related things.  :)

Thanks for your report on the talk you had with the gal from MMís.  I also thought it was interesting that she said that most people think MMís dough is made with whole wheat flour.  That is what it first looks like, even to me.  I guess MMís dough and pizza arenít as healthy as they made customers think.  Great detective work as always.  8)

Norma
« Last Edit: October 26, 2011, 05:25:33 PM by norma427 »

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Re: Mellow Mushroom Pizza found in Atlanta and surroundin areas...Recipes?
« Reply #531 on: October 26, 2011, 08:04:06 PM »
Peter,

The are the data sheets for the Homemaid molasses if you need them.  Two of the data sheets are light.  If you need more information from any of these data sheets, let me know and I can try to type out the information you might need.  I know you said you are going to be away from your home base for awhile, but I thought if you need any of this information, I would try to post it for the Homemaid molasses.

Norma

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Re: Mellow Mushroom Pizza found in Atlanta and surroundin areas...Recipes?
« Reply #532 on: October 26, 2011, 08:04:47 PM »
Norma

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Re: Mellow Mushroom Pizza found in Atlanta and surroundin areas...Recipes?
« Reply #533 on: October 26, 2011, 08:05:10 PM »
Norma


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Re: Mellow Mushroom Pizza found in Atlanta and surroundin areas...Recipes?
« Reply #534 on: October 26, 2011, 09:00:12 PM »
Norma,

Thank you for posting the information on the Homemaid molasses. Unfortunately, Grandma's doesn't give comparable data to be able to compare the two products from the standpoint of constituent sugars. It would be nice if the Homemaid molasses is sweeter than the Grandma's Original molasses and puts the molasses sweetness issue to bed.

For an amount of the Homemaid molasses to use, I think I would go with about 8% by flour weight and see how that goes compared with the Grandma's Original molasses. I made and froze another MM clone dough ball today with 9% Grandma's Original molasses and 1.5% light brown sugar in an effort to get more of the flavor of the molasses.

Peter

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Re: Mellow Mushroom Pizza found in Atlanta and surroundin areas...Recipes?
« Reply #535 on: October 26, 2011, 10:25:57 PM »
Norma,

For an amount of the Homemaid molasses to use, I think I would go with about 8% by flour weight and see how that goes compared with the Grandma's Original molasses. I made and froze another MM clone dough ball today with 9% Grandma's Original molasses and 1.5% light brown sugar in an effort to get more of the flavor of the molasses.

Peter

Peter,

Thanks for the advice on what amount of Homemaid molasses to use in the next formula. Hope your next MM's clone dough works out fine in sweetness and molasses flavor, when you bake it.

On the last data sheet I posted, there are names at the bottom of that data sheet.  It looks like Domino does might get some of the molasses from those companies.  I will check into that.  The one looks like it is in Florida.

Norma
« Last Edit: October 26, 2011, 10:30:37 PM by norma427 »

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Re: Mellow Mushroom Pizza found in Atlanta and surroundin areas...Recipes?
« Reply #536 on: October 26, 2011, 10:48:14 PM »
Norma,

I did a little research on the Grandma's Original molasses and it looks like it has 55.50 grams of total sugar for a 100 gram sample compared with 65 grams for the Homemaid molasses. So, it looks like the Homemaid molasses may, in fact, be sweeter.

Peter

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Re: Mellow Mushroom Pizza found in Atlanta and surroundin areas...Recipes?
« Reply #537 on: October 26, 2011, 10:56:16 PM »
Norma,

I did a little research on the Grandma's Original molasses and it looks like it has 55.50 grams of total sugar for a 100 gram sample compared with 65 grams for the Homemaid molasses. So, it looks like the Homemaid molasses may, in fact, be sweeter.

Peter

Peter,

Thanks for doing the research.  I does seem that the Homemaid molasses is sweeter.  I guess I will find out in my next experiment.  I thought the Homemaid molasses did have a sweeter aftertaste when I taste tested both molasses products this morning.  The molasses flavor seemed to be stronger in the Homemaid molasses also. 

I looked up those companies I had mentioned in my last post and it seems like they are associated with Domino's.

Norma

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Re: Mellow Mushroom Pizza found in Atlanta and surroundin areas...Recipes?
« Reply #538 on: October 26, 2011, 11:25:20 PM »
Peter,

There does look like there is a Grandmaís product that is called ďFancy MolassesĒ.  http://www.grandmamolasses.com/data/pdf/PDS_Fancy_Grandma_Feb_2007.pdf

Norma

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Re: Mellow Mushroom Pizza found in Atlanta and surroundin areas...Recipes?
« Reply #539 on: October 27, 2011, 07:16:12 AM »
Norma,

That appears to be a product offered in Canada. There is even a separate website at http://www.grandmamolasses.com/index.php?id=3. Note that in Canada the product is sold under the Grandma brand name without the apostrophe "s". In the U.S., it is with the apostrophe "s".

I have not seen spec sheets for the U.S. Grandma's molasses products to be able to do a comparison, but it may well be that the Grandma Canadian molasses product is a Fancy product.

Peter

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Re: Mellow Mushroom Pizza found in Atlanta and surroundin areas...Recipes?
« Reply #540 on: October 27, 2011, 07:27:59 AM »
Norma,

That appears to be a product offered in Canada. There is even a separate website at http://www.grandmamolasses.com/index.php?id=3. Note that in Canada the product is sold under the Grandma brand name without the apostrophe "s". In the U.S., it is with the apostrophe "s".

I have not seen spec sheets for the U.S. Grandma's molasses products to be able to do a comparison, but it may well be that the Grandma Canadian molasses product is a Fancy product.

Peter

Peter,

I had researched some more, and also found out the same thing, as I now am going to post.  I won't rewrite what I already said.

Edit:  I think Grandmaís ďFancyĒ molasses is only sold in Canada.  http://www.grandmamolasses.com/index.php?id=3

It also seem like there is a  Grandmaís 4 Star Unsulphured Molasses.  The Grandmaís 4 Star can be purchased from Sysco in Florida. http://syscosef.com/promos/grandmas.pdf  or at a website such as this one.  http://mybrands.com/Product.aspx?pid=4172

I used the contact page at http://www.bgfoods.com/about/contact.asp and asked if the Grandmaís four star molasses product is sweeter than the Grandmaís Original Molasses product, since I really canít find out much information about the Grandmaís four star product.

I will wait and see if they respond.

Norma

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Re: Mellow Mushroom Pizza found in Atlanta and surroundin areas...Recipes?
« Reply #541 on: October 27, 2011, 10:46:48 AM »
I donít know if the Steenís Pure and Natural Light Molasses is a sweeter molasses, but it is expensive.
http://www.steensyrup.com/molasses.html
The Barbados Unslphured Molasses might be a sweeter molasses. http://www.alliedoldenglish.com/plantation.php
I did contact both of them to ask if they could tell me how sweet their molasses is.

Norma


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Re: Mellow Mushroom Pizza found in Atlanta and surroundin areas...Recipes?
« Reply #542 on: October 27, 2011, 04:43:19 PM »
John Johansen, from Malt Products http://www.maltproducts.com/products.molasses.html called me a little while ago, and we talked about liquid molasses products.  John said their liquid molasses product #732 probably would be the best product to try in a MMís pizza attempt.  He did say that the Liquid molasses #732 is a sweeter molasses than can be bought at the retail level.  I told him about what percent of molasses, (retail level GrandmaĎs Original and Brer Rabbit Mild Flavored) I was using in my tests to get the results I wanted.  He said that is a high percent of molasses to put in pizza dough.  I told John I did have to add brown sugar or other refined sugars to get enough sweetness in the crusts of my test pizzas, along with the molasses. John thought the Malt products #715 would give the dough too dark of a color.  John said he would send the sample of liquid molasses product #732 out to me soon.  He asked me if I wanted a pint or quart of the liquid molasses sample and I said a pint would be fine for testing.  John also said he would also send me the sweetness data sheet or other data sheets.

Norma
« Last Edit: October 28, 2011, 11:34:14 AM by norma427 »

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Re: Mellow Mushroom Pizza found in Atlanta and surroundin areas...Recipes?
« Reply #543 on: October 27, 2011, 08:16:04 PM »
Just made Norma's latest (brown sugar/molasses) and backed off on yeast to .325 vs. .6 since I was doing a next day cold ferment rather than freeze/thaw model.  Turned out nice but yeast didnt have near the imapct and resulted in little crust cornicorn.  Next time I plan to move up to .5ish.  Kids liked it said it tasted like mellow mushroom ...and my wife totally agreed.   I baked it 7 min at 525.   Next time maybe 9 min
« Last Edit: October 27, 2011, 09:05:45 PM by briterian »

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Re: Mellow Mushroom Pizza found in Atlanta and surroundin areas...Recipes?
« Reply #544 on: October 27, 2011, 09:21:49 PM »
Just made Norma's latest (brown sugar/molasses) and backed off on yeast to .325 vs. .6 since I was doing a next day cold ferment rather than freeze/thaw model.  Turned out nice but yeast didnt have near the imapct and resulted in little crust cornicorn.  Next time I plan to move up to .5ish.  Kids liked it said it tasted like mellow mushroom ...and my wife totally agreed.   I baked it 7 min at 525.   Next time maybe 9 min

Brian,

Great to hear your children and wife thought your MMís clone did taste like a MMís pizza!  :) How was your crumb texture?  Was it more in line with a real MMís crumb?  My crust coloration isnít right yet either.  I canít figure out why it doesnít get browner.  Did you use Grandmaís Original Molasses?  Sorry to be asking all the questions, but did your dough look like it fermented okay in the next day ferment?  

Sounds like you did a great job on your first attempt.  :chef:

Norma

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Re: Mellow Mushroom Pizza found in Atlanta and surroundin areas...Recipes?
« Reply #545 on: October 27, 2011, 09:50:34 PM »
Hi Norma
I used gma's robust vs orig since that is what I had. That has a tad bit less sugar.  I have one more dough in fridge that I will let warm up on counter next time for as long as it takes to see a bit of lift. I'll be more patient.  A two hour warmup wasnt enough   The crumb was real close and kept some internal moistness and after we let it sit and cool for 20 min and rewarmed on my lodge pizza pan on stovetop it was even closer and brought out more sweetness.   I'll take pics next time. 

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Re: Mellow Mushroom Pizza found in Atlanta and surroundin areas...Recipes?
« Reply #546 on: October 27, 2011, 10:13:26 PM »
Peter,

Do you have any reason to suspect that the MM rep would be less than 100% truthful/accurate in the info she was giving you?
I would assume that she is being above board, but when I attempted to contact their corporate office weeks ago, I got nowhere in terms of nutritional info.  I sent an email and the reply was simply that they are working on having data/info available and they could not tell me anything at this time.

Just throwing it out there to get your opinion.  It sounds like she was believable, but at the same time, what we're doing here isn't exactly Classified. ...just sayin!  :-D

P.S. Not sure what I'm gonna do next, especially if we go with the assumption that MM uses ONLY molasses.  I would have to try another brand, I guess, because from my direct color comparisons of cooked doughs, 5% Brer Rabbit and KASL produce a crust with basically identical color to MM.  Possible I could squeeze more Brer Rabbit in there before the naked eye could detect a difference, but I doubt that increase would manifest in sweetness.

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Re: Mellow Mushroom Pizza found in Atlanta and surroundin areas...Recipes?
« Reply #547 on: October 27, 2011, 11:16:32 PM »
Hi Norma
I used gma's robust vs orig since that is what I had. That has a tad bit less sugar.  I have one more dough in fridge that I will let warm up on counter next time for as long as it takes to see a bit of lift. I'll be more patient.  A two hour warmup wasnt enough   The crumb was real close and kept some internal moistness and after we let it sit and cool for 20 min and rewarmed on my lodge pizza pan on stovetop it was even closer and brought out more sweetness.   I'll take pics next time. 

Brian,

Glad to hear Grandmaís robust molasses did work out in your MMís pizza.  Good also to hear that your crumb was really close and kept some of the moistness in the rim. 

It will be interesting to hear how your other dough ball turns out when it is made into a pizza.

Norma

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Re: Mellow Mushroom Pizza found in Atlanta and surroundin areas...Recipes?
« Reply #548 on: October 28, 2011, 10:27:53 AM »
I donít know if the Steenís Pure and Natural Light Molasses is a sweeter molasses, but it is expensive.
http://www.steensyrup.com/molasses.html
The Barbados Unslphured Molasses might be a sweeter molasses. http://www.alliedoldenglish.com/plantation.php
I did contact both of them to ask if they could tell me how sweet their molasses is.

Norma,

I have seen the Steen's cane syrup product on supermarket shelves over the years but not the molasses products. The Barbados molasses product seems to be somewhat of a generic designation for a first boil molasses product, as earlier mentioned. But, both of those products appear to be retail level products and might be options for our members as alternatives to the Grandma's and Brer Rabbit products. But they are likelier to be harder to find than the Grandma and Brer Rabbit products and may entail some shipping costs if ordered online. It will also mean having to do some experimenting with quantities to get the desired degree of dough/crust coloration if that is important to the user. I'll be most interested in what you get back from Steen's on their light colored molasses and whether it is like a Fancy molasses.

It was also interesting to see that John at Malt Products and the gal at Domino Specialty Ingredients selected the same liquid molasses products to try as I did in Reply 354 at http://www.pizzamaking.com/forum/index.php/topic,3940.msg156811.html#msg156811. It's good to know that we are on the same wavelength.

Peter

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Re: Mellow Mushroom Pizza found in Atlanta and surroundin areas...Recipes?
« Reply #549 on: October 28, 2011, 11:01:00 AM »

Do you have any reason to suspect that the MM rep would be less than 100% truthful/accurate in the info she was giving you?
I would assume that she is being above board, but when I attempted to contact their corporate office weeks ago, I got nowhere in terms of nutritional info.  I sent an email and the reply was simply that they are working on having data/info available and they could not tell me anything at this time.

Just throwing it out there to get your opinion.  It sounds like she was believable, but at the same time, what we're doing here isn't exactly Classified. ...just sayin!  :-D

P.S. Not sure what I'm gonna do next, especially if we go with the assumption that MM uses ONLY molasses.  I would have to try another brand, I guess, because from my direct color comparisons of cooked doughs, 5% Brer Rabbit and KASL produce a crust with basically identical color to MM.  Possible I could squeeze more Brer Rabbit in there before the naked eye could detect a difference, but I doubt that increase would manifest in sweetness.

Biz,

I think the MM rep was being straight with me. It became clear to me, especially after giving her the Cliffs Notes version of how grain is milled into flour, which was an eye opener to her, that she does not have a technical or science background. Her area of competence at the company seems to be to address issues relating to allergies, gluten intolerance and issues that vegans and vegetarians may have with their products. I myself used the allergies lever to extract information from her on the wheat germ. It might have been better to speak with a technical person at the MM commissary but that person would have been unlikely to give me anything of a proprietary nature.

On the matter of your not getting nutrition information from MM, that is quite common. The big pizza chains and some of the smaller ones do make their nutrition data available to the public but it can take some time for the smaller companies, like MM, to catch up. Nutrition Facts are produced using specialized software. The bigger chains, like Papa John's, Pizza Hut, etc., do the Nutrition Facts in-house. Smaller companies often farm the work out. To show you how long it can take companies to create their Nutrition Facts, see Buddy's website at http://www.buddyspizza.com/nutrition.asp and the Sbarro website at http://www.sbarro.com/ourFood/nutrition.php. It's been over a year in both case since those pages were put up on their websites. I can understand that Sbarro might not be in a hurry to complete their Nutrition Facts since they have been in bankruptcy proceedings but Buddy's seems to be doing well and shouldn't have a real excuse.

Peter