The spec sheet for the Gangi Extra Heavy sauce indicates the the sauce has an NTSS of 15.5%. NTSS stands for Natural Tomato Soluble Solids. An NTSS of 15.5% has a specific gravity of about 1.07 or 1.08. That means that a cup of the sauce will weigh 7% or 8% more than a cup of water.
In talking with Escalon and Stanislaus, I would give them the specs that you have or else give them the NTSS and specific gravity numbers. From a cursory review, I think it is possible that the tomatoes that Gangi is using are not quite as sweet as the Escalon and Stanislaus tomato products. I also believe that the Gangi Extra Heavy sauce is technically a puree. Both Escalon and Stanislaus should be able to tell from the NTSS and specific gravity numbers which of their products come most closely to the Gangi Extra Heavy sauce.
What is not clear from the spec sheet that you posted is whether the Nutrition Facts are specific to the Gangi Extra Heavy sauce. At this point I would say no but I am not an expert on tomatoes. Maybe you can get further clarification on this and try to get the Nutrition Facts that are just for the Gangi Extra Heavy sauce. That will allow us to do a more complete job of finding comparable products from Escalon and Stanislaus. Of course, you may never have a need to find equivalent products if you have a steady supply of the Gangi product at a good price.
Thanks for explaining what the spec sheet indicates that the Gangi Extra Heavy sauce has an NTSS of 15.5%. I didnít know that means that a cup of the sauce will weigh 7% or 8% more than a cup of water.
I will try to call Escalon and Stanislaus tomorrow and give them whatever numbers they want to know and see if they have a counterpart product. At least to me the Gangi Extra Heavy sauce never tasted as sweet as any other tomato product I tried from Escalon or Stanislaus. If you recall, I posted different times in this thread that the Gangi Extra Heavy sauce had a more tart or bitter taste than any other tomato product that I have tried when tasted plain, but somehow when it is baked on the pizza with the cheese the taste them becomes sweeter. I donít understand how that happens, but that has been my experience with the Gangi Extra Heavy sauce.
What do you consider a puree? I consider a puree something like the latest Classico product I tried on my last two attempts. Steve didnít need to add a lot of water to the Classico product. When I have tried the Gangi Extra Heavy Sauce for me it is just about like the Stanislaus Saporito Super Heavy Pizza Sauce. The Saporito is very thick and a lot of water needs to be added. Somewhere on this thread another member, or members, said equal amounts of Gangi Extra Heavy sauce and water are added for Mackís sauce. If you want me to try and locate that post I could search for it.
I can write to Catherine again and ask her if the spec sheet Nutrition Facts are specific to the Gangi Extra Heavy Sauce. When I talked to Catherine she told me there are many Gangi tomato products, which kind of surprised me, because I donít recall many members every talking about Gangi tomato products here on the forum, but different pizzeria businesses must be using the Gangi tomato products if they have foodservice distributors in my area and if Bova Foods is relabeling it under the Bova name.
For this coming week I am not sure if my daughter can take me to Collegeville tomorrow, because she has to work and get ready to go on her business trip. The trip to Collegeville would take about an hour and a half or longer all depending on how we would go. The case of the Gangi Extra Heavy Sauce would be 25.00 and some odd cents, but then gas money would have to be figured in that amount and maybe also tolls if we would go the Pa. Turnpike route. I wouldnít purchase more than one case of the Gangi Extra Heavy Sauce until I find out if my customers really want a boardwalk style of pizza. That case when watered down could last for awhile if many customers donít like a boardwalk style of pizza.
As I mentioned in my other recent post at Reply 546 http://www.pizzamaking.com/forum/index.php/topic,9068.msg121886.html#msg121886
BOARDWALKER did ask and received raw sauce from Mackís and Grottoís. He said he purchased the Furmanoís original pizza sauce and duplicated the taste of the raw sauces by watering it down and adding a lot of oregano and a pinch of red pepper. He also had a slightly better results with Red Pack tomato puree treated the same way. If I can not get down to Collegeville before Tuesday I might try my local webrestaurant store. I have seen Furmano tomato products there, but never really looked to see which ones they were. I need to come up with a tomato product to try for Tuesday if I am going to make a larger dough batch at market of the Mackís clone dough.