I have pretty much concluded my number crunching, at least for now, and hope to have a new PG clone dough formulation to share with you in a day or two. In the meantime, I thought I would report on the results of my study of the PG cheese blend in relation to the PG Nutrition Facts, and also on the PG pizza sauce.
At the outset, I should say that it is hard to be precise in the analysis of nutrition information for cheeses. There are so many suppliers and so many versions of cheeses, including the three types of cheeses used by Papa Gino’s, that it only takes a small change in any one piece of nutrition information--for example, the cholesterol numbers--to put you into a gray zone from the standpoint of analysis. Also, cheese products can and do change over the course of a year, based on what the cows and sheep eat, the quality of the feed grains, the time of year, and a host of other factors. I mentioned earlier that I do not think that 8.5 ounces of the PG cheese blend offers the best match with the PG Nutrition Facts. I still think that that is so although there is no way to say that absolutely without knowing the actual cheeses PG uses and from whom. The above said, at the moment, I think that a cheese blend weighing 8.75-9 ounces offers a better match with the PG Nutrition Facts.
In order to do my analysis, I had to find proxies for the three PG cheeses and also the PG pizza sauce. For the low-moisture part-skim (LMPS) mozzarella cheese, I used the Grande shredded LMPS mozzarella cheese (http://www.grandecheese.com/products/Pages/Product_Spec.aspx?ProductMasterID=18
) as a proxy. Other LMPS mozzarella cheeses that also look to be reasonable proxies are the retail products produced by Saputo, including the Dragone LMPS mozzarella cheese (http://www.dragonecheese.com/OurCheeses/PrintCheese.aspx?id=43
) and the Frigo LMPS mozzarella cheese (http://www.frigocheese.com/OurCheeses/PrintCheese.aspx?id=225
For the cheddar cheese, I used generic mild cheddar cheese as a proxy for the PG cheddar cheese. As it so happens, the Crystal Farms mild cheddar cheese I have used for my testing has the same general Nutrition Facts as the generic data. For a proxy for the PG Romano cheese, I used a grated Pecorino Romano cheese from Colonna Brothers, at http://www.colonnabrothers.com/grated_cheese.html#
. I picked that product because, like the PG Romano cheese, it is made entirely from sheep’s milk, not cow’s milk or a blend of sheep’s milk and cow’s milk, as are so many brands.
After running all kinds of cheese tests (as previously reported), and after considering everything else I know about the PG three-cheese blend, and what you also reported for the sample of the PG cheese blend you purchased, I believe that the following percents for the three cheeses are workable values:
LMPS mozzarella cheese: 88-91%
Mild cheddar cheese: 7-9%
Romano cheese: 2-3%
Of course, the three percents for the three cheeses should add up to 100%. To give some specific examples, for a cheese blend weighing 8.5 ounces, I found an 89/9/2 blend to work best from the standpoint of the PG Nutrition Facts; for an 8.75-ounce blend, I found a 91/7/2 blend to work best; for a 9-ounce blend, I found a 91/7/2 blend to work best. But, to be honest, I doubt that you would be able to distinguish between these three examples from a finished pizza. You are more likely to be able to detect the three different weights.
For the record, the factors I examined with respect to the cheeses and their compliance with the PG Nutrition Facts were Cholesterol, Total Fat and Saturated Fat. As noted below, I also looked at sodium (salt) values for the three cheeses. The above percent ranges mentioned above seem to fit the PG Nutrition Facts although some were closer than others.
With respect to the PG pizza sauce, as I previously mentioned, I found that the Stanislaus Pizzaiolo sauce, as noted at http://www.stanislausfoodproducts.com/_pdfs/Pizzaiolo-Autentico-Pizza-Sauce.pdf
, to be a reasonable proxy for the PG pizza sauce. However, since I found that sauce, I found another Stanislaus product, the Full Red Fully Prepared Pizza Sauce, at http://www.stanislausfoodproducts.com/_pdfs/Full-Red-Fully-Prepared-Pizza-Sauce.pdf
, that would also serve as a reasonable proxy for the PG pizza sauce. I chose these two products because their ingredients are in the same pecking order as the ingredients for the PG pizza sauce as given at the PG website (http://www.papaginos.com/nutrition/
) but for the inclusion of an oil blend in the two Stanislaus products. I was not able to find the supplier of the PG pizza sauce through my searches but if PG is using Stanislaus as the source of its pizza sauce, it would be an easy matter to have Stanislaus leave the oil blend out of their sauces. Stanislaus routinely does that sort of thing for custom blends.
At some point, I will be studying the Nutrition Facts for the two Stanislaus products mentioned above to see which product comes closest to satisfying the Sugars component of the PG Nutrition Facts. To come up with an answer, I will have to estimate the Sugars in the Spring King flour. Another component of the pizza sauces that I have been analyzing is the Dietary Fiber. The only other source of Dietary Fiber under consideration is the Spring King flour. At this point, I believe that my numbers for Dietary Fiber comply with the PG Nutrition Facts.
As mentioned above, I also did a Sodium (salt) analysis. That can be a tough analysis because salt is in just about everything in a basic pizza. For example, for a basic PG cheese pizza, salt is in each of the three cheeses, the pizza sauce, and in the dough. However, I did a sodium analysis as best I could, using the amounts of cheeses and pizza sauce that I used for the rest of my analysis, and, surprisingly, I came up with a value that represents about 2.5% of the flour weight that I plan to use in the PG clone dough formulation that I will be giving you soon. I don't know if that was as a result of luck or just good analysis, but I will accept either for now.