As I mentioned in Reply 116 (at http://www.pizzamaking.com/forum/index.php/topic,10161.msg92350.html#msg92350
), I sent an email to Malnati's regarding the salt and sugar listed as ingredients in the LouToGo Dough and the related Nutrition Facts for those ingredients. Tonight, I got a phone call on this matter from Jim Freeland, the executive (corporate) chef for Malnati's. He is in a management position but supervises many activities within Malnati's. What came out of our conversation, which also covered other areas of their products, can be summarized as follows:
1. I was told that the ingredients list and the related Nutrition Facts for the LouToGo Dough are correct. Freeland said that sugar and salt are added to the dough, as noted in the ingredients list, but the amounts are very small at the single-serving level. He added that when they make dough using hundreds of pounds of flour, the amounts of salt and sugar are material from a measurement standpoint. It only looks negligible when scaled down to the per serving level. From our discussion, I think it is fair to say that there is very little salt and sugar in their LouToGo Dough.
2. The LouToGo Dough is very similar to what is used in Malnati's stores. I asked if the amount of yeast is increased to compensate for the damage done to yeast by freezing, Freeland said that they do make yeast adjustments. Apart from the yeast adjustment, I did not come away with the impression that the two doughs are identical. I think it is because of the added salt and sugar, even if used in small quantities. It could be that the use of salt and sugar are related to the freezing process.
3. The flour used in the Malnati doughs is a proprietary blend that is prepared to their specs for ash, protein, etc. They have several millers who mill for them and package the flour in Malnati bags. When I said that their Nutrition Facts suggested all-purpose flour to me, he balked and said that that wasn't quite true but did not elaborate on that point other than to say that they have a special blend.
4. On the topic of the Malnati tomatoes, I said that I understood that they used Benito's as a supplier. He said that was true but that they have other suppliers also. When I mentioned that there was salt in their sauce, he said that that was salt that is added by the supplier as an inherent part of the canning process, not because they wanted to add salt to their sauce.
5. The frozen pizzas that Malnati's sells are made exactly like the pizzas sold in their stores except for the fact that the frozen pizzas are partially baked before freezing. I was told that the same ingredients and the same quantities of ingredients are used for the frozen pizzas as for the fresh ones, and that it would be a mistake to try to sell people pizzas that are different than what they may have had in Malnati's stores. Freeland noted that there will always be differences between a frozen product and a fresh one, and that was also true of their pizzas.