Author Topic: What Do The Chains Use?  (Read 2822 times)

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Offline chickenparm

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What Do The Chains Use?
« on: June 26, 2009, 10:30:45 PM »
If anyone knows,what kind/brand of cheese do the chains use,such as PJ's,Dominos and Pizza hut?
I dont care for their pizzas much,but I always curious to know what they used,what brand or etc.

 :)
-Bill


Offline Pete-zza

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Re: What Do The Chains Use?
« Reply #1 on: June 26, 2009, 11:01:25 PM »
Papa John's uses mozzarella cheese from Leprino Foods, as noted at Reply 4 at http://www.pizzamaking.com/forum/index.php/topic,6758.msg58199.html#msg58199 and also at Reply 9 at http://www.pizzamaking.com/forum/index.php/topic,6758.msg58413/topicseen.html#msg58413. Leprino has also been a supplier of mozzarella cheese to Domino's and Pizza Hut. See, for example, http://www.answers.com/topic/leprino-foods-company. For more on Leprino Foods, see http://www.leprinofoods.com/Index.cfm.

Peter

Offline chickenparm

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Re: What Do The Chains Use?
« Reply #2 on: June 27, 2009, 12:00:56 AM »
Thanks Pete...wow looks like they all use the same brand of cheese,unless someone switched.I never cared for the cheeses on chain pizzas,makes me wonder if thats why all the chains seem to have a very similar tasting pizza when it comes to the cheese.Around here,the chains pizza cheeses tear away easy and burn easy on the pies...is that a trait of the Leprino mozz?Or the conveyor ovens?

Im not trying to put them down,I know alot of people like chain pizzas,but I always thought the cheese on chain pizzas were of a lower quality,suited for chain and the masses.I will admit,Im still learning about the brand of cheeses,hence my postings here lately.That said,thanks for the links and info.

 :)


-Bill

Offline scott r

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Re: What Do The Chains Use?
« Reply #3 on: June 27, 2009, 03:12:00 AM »
Around here,the chains pizza cheeses tear away easy and burn easy on the pies...is that a trait of the Leprino mozz?Or the conveyor ovens?


This is a trait of pre shredded cheese that is packed with an anti caking agent combined with the effects of a conveyor oven.     

Offline Pete-zza

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Re: What Do The Chains Use?
« Reply #4 on: June 27, 2009, 07:33:04 AM »
chickenparm,

I neglected to mention, but as indicated at Reply 1 at http://www.pizzamaking.com/forum/index.php/topic,7088.msg60982.html#msg60982, member November took a stab at establishing the blend of mozzarella cheeses that he believes Papa John's gets from Leprino Foods. I had a difficult time replicating that blend where I am (because of general unavailability of processed whole milk mozzarella cheese) so I have used mostly low-moisture part-skim mozzarella cheese. But, one of the key points I took away from my analysis of the Papa John's pizzas is the use of diced cheese as opposed to shredded. That has pretty much become my standard form of the mozzarella cheeses I use on my pizzas. It provides great coverage on pizzas.

Leprino Foods is a heavy hitter in the mozzarella cheese business, but it is a very low key company that keeps itself below the radar such that few people even know that the company exists. But it is the world's largest mozzarella cheese producer. This has made Jimmy Leprino, the CEO of Leprino Foods a billionaire, as noted at http://www.forbes.com/lists/2009/10/billionaires-2009-richest-people_James-Leprino_XMXS.html. Leprino Foods holds a large number of key patents on its cheese manufacturing processes, many of which pertain to ways of introducing various flavorings into the cheeses. If you look at the Domino's ingredients list for its pizza cheese, at http://www.dominos.com/home/menu/ingredients.jsp, one of the ingredients in that list is "Flavors". Those "Flavors" can be just about anything. Without knowing what those flavors are, it would be hard to replicate the particular cheese blend that Domino's uses on its pizzas. The Papa John's cheese ingredients list does not specify "Flavors".

I am pretty sure that scott r is right about the effects of the use of anti-caking ingredients like cellulose powders in the cheeses that the chains use. Fortunately, in a home environment, we can avoid such ingredients.

Peter

Offline Pete-zza

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Re: What Do The Chains Use?
« Reply #5 on: June 27, 2009, 10:48:00 AM »
Even some professionals are not too keen on the anti-caking agents: http://thinktank.pmq.com/viewtopic.php?p=50527#50527.

Peter

Offline chickenparm

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Re: What Do The Chains Use?
« Reply #6 on: June 27, 2009, 04:27:04 PM »
Thanks all!

Pete,
Thanks for the info on Leprino.

If you or anyone knows,who makes the mozz cheese that has the (REAL) Logo?Do you know? Is it kraft?
I wasnt for sure.

This post got me thinking...kind of like frozen pizzas,they all have the (REAL) cheese logo and they all burn in the ovens.I spray water on the frozen pizza cheese or top before putting it in and it helps the cheese to stay white and burn less.I wonder if the water mist counter-acts the stuff they put on the cheese to prevent sticking?

Didnt mean to change the subject to much.

 ;)


-Bill

Offline Pete-zza

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Re: What Do The Chains Use?
« Reply #7 on: June 27, 2009, 04:49:21 PM »
chickenparm,

I don't think any one company owns the REAL trademark or logo used in connection with dairy products. It appears from http://www.realseal.com/ that there is a central organization that controls the use of the logo/trademark by others.

Peter


 

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