Ginsberg's Foods Hudson, NY 12534 800.999.6006 Or 518.828.4004
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Ginsberg’s Foods Hudson, NY 12534 800.999.6006 or 518.828.4004 www.ginsbergs.com RICOTTA 24481 Sorrento Classic Ricotta - Whole Milk ..................................4/5 lb Cheese 24482 Sorrento Ricotta - Whole Milk .............................................4/5 lb FRESH MOZZARELLA 23954 Cucina Fresh Mozzarella - 16 oz. ..........................................2/3 lb 23956 Cucina Fresh Mozzarella - Loaf ..................................... 4/5 lb avg 23960 Cucina Fresh Mozzarella - Ovolini 4 oz ................................2/3 lb 23962 Cucina Fresh Mozzarella - Bocconcini 1.5 oz .......................2/3 lb 23964 Cucina Fresh Mozzarella - Ciliegini 1/3 oz ............................2/3 lb 23966 Cucina Fresh Mozzarella - Perlini Balls .................................2/3 lb 23970 Cucina Fresh Mozzarella Log - Sliced ...................................6/1 lb 23955 Deli Handmade Fresh Mozzarella (LOCAL Pawling, NY) ... 6/1 lb avg IT’S THE MOST EXPENSIVE INGREDIENT ON PIZZA, OTHER CHEESE SO UNDERSTANDING IT’S PERFORMANCE IS KEY TO 23957 Deli Smoked Mozzarella Cheese (LOCAL Pawling, NY) ..... 1/5 lb avg YOUR SUCCESS. 23356 Great Lakes Feather Shred Mild White Cheddar .................4/5 lb 23950 Great Lakes Shred Monterey Jack Cheese ...........................4/5 lb Higher fat cheeses - whole milk mozzarella, provolone, cheddar, etc. 24470 Galbani Provolone ........................................................ 6/6 lb avg release more oil/fat for creamier appearance and more buttery fla- 23145 Stella Asiago - Black Wax 1/2 Wheel .......................... 1/12 lb avg vor. Lower fat cheeses like part-skim mozzarella release less oil/fat and 23205 Stella Bleu Crumbles ............................................................1/5 lb have a less buttery taste. Cheeses that melt the best are relatively high 23880 Stella Feta Crumbles ........................................................4/2.5 lb in moisture and fat. Mozzarella provides the best stretch for pizza and 23902 Stella Fontinella .......................................................... 1/10 lb avg adding a little cheddar will produce a more golden color. 24623 Stella Gorgonzola Crumbles ......................................... 1/5 lb avg 24196 Sorrento Aged Don Bernardo Manchego Cheese ...... 2/6.6 lb avg OVER-MELT is a symptom that cheese is at the end of its shelf life. UNDER-MELT occurs typically when cheese is too young or less than 25-45 days old, the ideal age of pizza cheese. FREEZING of fresh cheese is not recommended. Moisture will be lost and performance will be effected. Sauce COVERAGE Make sure pizza is fully covered to prevent a transparent appearance which suggests a smaller portion to the customer. MOZZARELLA 23975 Dragone Mozzarella Loaf - Whole Milk ......................... 8/6 lb avg 23976 Lugano Mozzarella Loaf - Whole Milk ........................... 8/6 lb avg 23994 Saputo Gold Mozzarella Loaf - Whole Milk LM ............ 8/6 lb avg If you want to increase your yield for made-from-scratch “secret 23990 Sorrento Mozzarella Loaf - Whole Milk ....................... 8/5 lb avg recipes” use diced, chopped, crushed or ground tomatoes instead of 24020 Sorrento Mozzarella Loaf - Part Skim ........................... 8/5 lb avg whole peeled tomatoes. Pre-shredded cheese saves time, provides consistency, eliminates food safe- Labels of tomato paste and puree may list specific gravity. Specific ty concerns with cleaning shredder blades, and reduces waste. gravity refers to the weight of product compared to water. Higher solid 24040 Great Lakes Feather Shred Mozzarella - Part Skim ..............4/5 lb content will have a higher specific gravity and the product is thicker. 24042 Sorrento Shred Mozzarella - Part Skim ...............................6/5 lb Thicker products may cost more per case, but they provide a higher 24064 Lugano Feather Shred Mozzarella - Whole Milk ..................6/5 lb yield and you are not paying for the added water! 24050 Saputo Gold Feather Shred Mozzarella - Whole Milk LM ....6/5 lb 24070 Great Lakes Shred Mozzarella - Whole Milk .......................4/5 lb PREPARED PIZZA SAUCE provides consistency, but check to make 24060 Sorrento Shred Mozzarella - Whole Milk ............................6/5 lb sure the product uses fresh tomatoes (crushed, cooked and packed) or 24043 Sorrento Medium Diced Mozzarella - Whole Milk LM ........6/5 lb remanufactured (cooked, packed in bulk, diluted, cooked again then packed) to achieve the quality you want. PARMESAN & ROMANO 24352 Cucina Imported Parmesan & Romano - Grated .................4/5 lb 88225 Angela Mia Prepared Pizza Sauce .........................................6/10 24372 Cucina Imported Pecorino Romano - Grated .......................4/5 lb 88110 Full Red Pizza Sauce w/Basil ..................................................6/10 24332 Mama Francisco Imported Parmesan - Grated ....................4/5 lb 88112 Super Dolce Sweet Heavy Pizza Sauce w/Basil ......................6/10 24342 Mama Francisco Imported Romano - Grated .....................4/5 lb 88120 Saporito Heavy Pizza Sauce w/Basil .......................................6/10 24335 Sorrento Imported Parmesan - Grated ................................4/5 lb 88130 Furmano Pizza Sauce w/Basil .................................................6/10 24355 Sorrento Imported Pecorino Romano Wheel ............. 4/13 lb avg 88210 Teresa White Label Pizza Sauce .............................................6/10 24329 Valore Imported Pecorino Romano - Grated .......................4/5 lb 88215 Pizzaiolo “Authentic” Pizza Sauce.......................................... 6/10 24333 Valore Imported Parmesan - Grated ....................................4/5 lb 88220 Don Pepino Prepared Pizza Sauce ........................................6/10 24323 Cucina Caesar Blend - Shaved parmesan, asiago, romano ...........2/5 lb 24339 Cucina Parmesan - Fresh Shred ...........................................2/5 lb We carry a full line of Stanislaus, Angela Mia and 24226 Mama Francisco Parmesan - Grated PC .....................200/3.5 gm Heinz tomato products 24376 Musso Parmesan Cheese Crisp Topping....................... 6/200 grm Ginsberg’s Foods 2018 Pizza Guide ASK THREE PEOPLE TO NAME THEIR FAVORITE PIZZA TOPPINGS, and you’ll likely hear three very different versions of topping combinations. While traditional toppings such as pepperoni, sausage, mushrooms have always been pizza-lover favorites, anchovies, pineapple and black or green olives top other customer’s lists. Foodies are always on the lookout to try new things, and pizza toppings give them millions of combinations from which to sample. These customers yearn to try something different each time they order, which is the inspiration behind offering unique, limited-time-only toppings. They are a great way to test new toppings and give customers variety without getting stuck with a load of product that won’t sell. New toppings can excite customers and bring them back more frequently. Try these toppings for those more adventurous.... Balsamic glaze Figs Masala Calamari Goat cheese Pesto Broccolini Hummus Prosciutto Brussel sprouts Kalamata olives Roasted asparagus Chorizo Kale Smoked mozzarella Corned beef Kielbasa Vegetable primavera Feta Leeks Sriracha chicken Say hello to DETROIT-STYLE PIZZA. Aside from its distinctive square shape, this style is known for flipping the traditional pizza model on SIMPLE FOODIES. A movement back to its head - literally. Toppings go first, covered by cheese, then sauce. quality, simple food that is both fresher/healthier AND more polished and elegant, so consumers can focus more on enjoying the flavors. UNDERSERVED FOOD REGIONS AS THE NEW REGIONAL FLAVORS. Instead of simply “southern” flavors, we now have SAVORY RULES. Sweet has been supplanted by savory, and it seems Nashville hot or Carolina sweet. Instead of “northeastern,” we have to be a souring of the tongue that is to blame. We are more inclined Appalachian. toward tastes of vinegar, sour, and fermented, especially when it comes with a healthy backstory. Source: Food Channel Toppings ® 41930 Duet Anchovies in Olive Oil ............................................. 12/13 oz 55544 Carando Boneless Prosciutto .................................. 2/4-4.5 lb avg 89322 Roland Artichoke Hearts Quarters ....................................6/3 kilo 56664 Hormel Sausage - Chorizo Crumble .....................................2/5 lb 56651 Carando Bacon Pieces - FC ..................................................2/5 lb 56668 Farmland Italian Sausage - FC ..............................................2/5 lb 56649 Hormel Bacon - 1/2” diced ..................................................2/5 lb 56671 Fontanini Italian Sausage - Mild ..........................................3/5 lb 56652 Hormel Beef - Crumbled ....................................................1/10 lb 56672 Fontanini Italian Sausage - Chunk ........................................3/5 lb 56660 Hormel Ham - Diced ..........................................................1/10 lb 89280 Ambrosia Sundried Tomatoes - julienne ..............................1/5 lb 72600 Kontos Kalamata Olives - Pitted .........................................1/8 lb 72530 Lindsay Ripe Olives - Sliced ...................................................6/10 72580 WorldH Ripe Spanish Olives - Sliced ......................................6/10 FRESH PRODUCE 44975 Ambrosia Pineapple Chunks In Juice......................................6/10 71218 Arugula.................................................................................1/3