Author Topic: Another Few Sauce Q? Puree Numbers?  (Read 965 times)

0 Members and 1 Guest are viewing this topic.

Offline chickenparm

  • Registered User
  • Posts: 1778
  • Location: Kentucky-Making New York Style Pies
  • Oh No,Not Pizza Again!!!
Another Few Sauce Q? Puree Numbers?
« on: December 21, 2010, 08:56:22 PM »
I was checking the forums Escalon/Stanislaus cross reference chart,found here in case newbies did not see it.

http://www.pizzamaking.com/escalon_stanislaus.html

I do not know what the Puree cans with # 1.09 or 1.08,1.07 or etc mean.Can anyone elaborate,and also,can you voice an opinion which one you preferred while Making NY style sauce and if they needed water added?

Thanks!
 :)
-Bill


Offline scott r

  • Supporting Member
  • *
  • Posts: 3061
  • Age: 43
  • Location: boston
  • I Love Pizzafreaks!
Re: Another Few Sauce Q? Puree Numbers?
« Reply #1 on: December 21, 2010, 09:03:52 PM »
those numbers refer to the specific gravity of the product, or weight.   Higher numbers tell you that a cup of the sauce would way more than a cup of the lower number sauce, so in essence higher numbers mean a thicker tomato product.  The thicker your sauce the less of a fresh flavor, and the more of a rich flavor it will have.   As a rule of thumb, I tend to go for thicker sauces as the oven temps go higher.   This is because slower baked pizzas have more time for the water to evaporate out of the sauce.   You may find it interesting that neapolitan pizzerias tend to use a very thin sauce even though they are baking at ultra high temperatures.   Their goal is a very fresh tasting product no matter what, even at the expense of it being somewhat soupy.    On the other side a typical american delivery pizza uses a sauce that is very thick, almost to the consistency of a paste.   This allows you to put lots of sauce on the pizza and still have it hold up and not be soggy when it gets to the customer a half hour after being made.    You may want to experiment with using a thinner sauce and putting it on the pizza after the cheese goes down.   This is another way to get away with using a thinner sauce without a soggy crust.   
« Last Edit: December 21, 2010, 09:54:24 PM by scott r »

Offline chickenparm

  • Registered User
  • Posts: 1778
  • Location: Kentucky-Making New York Style Pies
  • Oh No,Not Pizza Again!!!
Re: Another Few Sauce Q? Puree Numbers?
« Reply #2 on: December 21, 2010, 09:24:08 PM »
Thanks Scott!

I really appreciate you taking the time to write that out for us here.

 :)

I have been baking pizzas under 500 F lately.The sweet spot for me seems to be around 475 in my elec oven and pizza stone when making Ny style pies.Thats going by the Knob though,I don't have a way to actually measure the temps inside until I get my Laser.

Which of those do you think would be the best at those temps? Im thinking the thicker sauce may not be ideal?





-Bill

Offline Pete-zza

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 21901
  • Location: Texas
  • Always learning
Re: Another Few Sauce Q? Puree Numbers?
« Reply #3 on: December 21, 2010, 09:29:28 PM »
Bill,

You might also check out the discussion of specific gravity for various tomato products under the section entitled Concentrated Tomato Products at http://www.correllconcepts.com/Encyclopizza/08_Sauce/08_sauce.htm.

Peter

EDIT (2/1/2013): For an alternative Correll link, see http://web.archive.org/web/20040606225828/http://correllconcepts.com/Encyclopizza/08_Sauce/08_sauce.htm
« Last Edit: February 01, 2013, 02:13:54 PM by Pete-zza »

Offline chickenparm

  • Registered User
  • Posts: 1778
  • Location: Kentucky-Making New York Style Pies
  • Oh No,Not Pizza Again!!!
Re: Another Few Sauce Q? Puree Numbers?
« Reply #4 on: December 21, 2010, 09:44:52 PM »
Bill,

You might also check out the discussion of specific gravity for various tomato products under the section entitled Concentrated Tomato Products at http://www.correllconcepts.com/Encyclopizza/08_Sauce/08_sauce.htm.

Peter


Many Thanks Peter!

Lots of reading and great Info there..Ive bookmarked it as well.
 :)
-Bill

Offline Pete-zza

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 21901
  • Location: Texas
  • Always learning
Re: Another Few Sauce Q? Puree Numbers?
« Reply #5 on: December 21, 2010, 09:54:47 PM »
Bill,

Another thing to keep in mind is that some producers of tomato products for pizza sauces will instruct users to combine their products with water. You will see this with several of the pizza sauce recipes at Escalon at http://www.escalon.net/recipes.aspx?recipeNav=Pizza%20Sauce&id=6. Stanislaus, however, does not recommend this approach. It recommends combining different one of their tomato products, or using them alone, as you will see at http://www.stanislaus.com/family-recipes/recipe-browse?type=recipe_cortopassi&cid=65. I think their philosophy is to maintain the fresh taste of their tomato products and not dilute the flavor with water. Of course, pizza operators often ignore what the producers say and go their own way.

To scott r's point, you will note from the opening post at http://www.pizzamaking.com/forum/index.php/topic,6633.msg56931.html#msg56931 that Papa John's sauce, which is made by Stanislaus, does not include any water. So, it is not a thin sauce.

BTW, a good place to research the various Stanislaus tomato products without having to approach Stanislaus is at http://profileshowcase.com/WEB-AFSProfile/Share/frmSearch.aspx. Just look for Stanislaus in the pull-down menu.

Peter
« Last Edit: December 21, 2010, 10:13:36 PM by Pete-zza »