Last week, after seeing how many sugar products in my local supermarket touted the natural and purity attributes of the products, including turbinado/raw cane sugar and light and brown sugar, I wondered whether there were really any non-refined sugar products other than things like honey, maple syrup, pure sorghum, sorghum-molasses, barley malt syrup, concentrated raisin juice, stevia, etc. So, when I got back home, I called MM and was referred to a rep who was responsible for answering questions about the MM products. Although my main purpose in calling MM was in relation to refined sugars, at least initially, in the course of my conversation with the rep she told me that the only ingredients used in MM's dough were high-gluten flour, water, salt, yeast, molasses and oil. That is the same list that I found in a 2003 post on a vegan site, as I mentioned in this thread way back in Reply 18 at http://www.pizzamaking.com/forum/index.php/topic,3940.msg149648.html#msg149648
(although water was obviously inadvertently left off the ingredients list). She said that the molasses was liquid molasses, not dry molasses as I had thought (she mentioned something like that "dark wet gooey stuff" that she had seen used to emphasize the point). When I mentioned that the MM pizza crust I had was sweet and that molasses doesn't really add that much sweetness itself, she said that as far as she knew it was only molasses and that, to her, molasses was
sweet. When I mentioned that their promotional materials said that they used no "refined white sugar(s)", she said that I had raised a good question inasmuch as MM was thinking of doing away with the term "refined" because arguably someone could say that the molasses was refined.
The discussion then turned to the question of the wheat germ and the Vitamin E enrichment, both of which are mentioned in the promotional materials used by corporate MM and many of its franchisees. She did not seem to know what I was talking about but offered to try to find the answer to those questions. After not hearing back from her after a few days, I called again but ended up leaving a voicemail in which I told her that I was checking back for an answer. I still have not heard back. I was hoping to get a response so that I could give a more complete response on the forum rather than a fragmented one, especially since I thought that I was going to get a prompt update.
On the matter of the corn syrup, which Jet_deck (Gene) also raised in a tangential manner, I noted in response to Gene at Reply 405 at http://www.pizzamaking.com/forum/index.php/topic,3940.msg157439.html#msg157439,
that corn syrup was a possibility because of the use of the expression "refined white sugar(s)" versus "refined sugar(s)" that franchisees and writers were using, either unknown to MM corporate or acquiesced in by MM corporate. I also knew that Little Caesar's was at least at one time using corn syrup solids in their pizza dough, which member November, who once worked for LC, told me was not the same as liquid corn syrup or the Karo corn syrup that I used in an LC clone on the assumption that I was using a proper substitute.
At this point, I have no confidence in the completeness and accuracy of what MM has been telling us. This is not new. I have many times run into customer service reps who should be able to answer some fairly simple questions yet can't in many cases.
Like you, Norma and I and some of the other members have explored what a modern commissary might use to make pizza dough, including using all kinds of dry molasses products and wet molasses products, and a whole bunch of other, mainly dry ingredients. Norma has so many samples that she may have to build an addition to her home to store all of them. And she is now waiting arrival of some wet molasses products to try, although she has been warned that the products may still not add enough sweetness and may, in fact, behave like Grandma's Original molasses.