THIS IS AN ANTI-CAKING AGENT HATE ACCOUNT. MY CHEESE WON'T MELT PROPERLY >:{
ERADICATE CELLULOSE AND STARCH IN MY BAGS OF SHREDDED CHEESE RRRAAAHHHHHHHHH
this post was submitted on 24 Dec 2023
546 points (100.0% liked)
196
16490 readers
2699 users here now
Be sure to follow the rule before you head out.
Rule: You must post before you leave.
founded 1 year ago
MODERATORS
you are viewing a single comment's thread
view the rest of the comments
view the rest of the comments
Ive worked pizza jobs and I can't think of why you WOULDNT slice the cheese in-house, it takes less than five minutes to do!
At least at our place it was the same machine that stirred the dough. Cut a block into 1/8 slices (a 2 min job max) and then feed each chunk into the chute and let gravity do it's thing
Fresh sliced cheese for pizzas in five minutes or less, and it adds like 2 dishes to the pile
To add further to what makes "pizza mix" or "meltable mix" better is that it uses LOW MOISTURE mozzarella cheese. Regular mozz is super wet and doesn't melt the way you expect pizza cheese to
I make my own mix at home using 1/4 lb blocks of low moisture full fat (can get at Walmart shockingly often) and 1/6 lb of a sharp cheddar
Home pizza hobbiest here. I use low-moisture part-skim pre-shredded mozz, but put it on the pie frozen. As long as there's not too much grease from the toppings I rarely get problems with the cheese splitting.
The places I worked had floor mixers, running on 3-phase, that could do 50kg of dough at a time. They have mesh guards that lower into place, without which they won’t run. Because they will pull your entire arm in and break each bone in a dozen places before you can even blink. I have never, ever seen one with an external powered attachment drive like a kitchenaid, or at least never seen it used. A shredder that powerful would almost certainly be illegal under our workplace safety laws (Australia), it would probably rip someone’s face off if their hair got caught.
Besides that, it is still labour cost and time to do. When that person could instead be doing something better. The highest end pizza place I worked at would cook everything in wood-fired ovens. Pre-shred was used on the cheaper pizzas. It was used as a base on pizzas that had things like pulled pork and shredded lamb too. We had real, buffalo mozzarella on some, as well as bocconcini & fresh, local goat’s cheese. We’d also go through 4-5 full hotel pans of it on a Friday and Saturday night. Would make our own pasta in house every day too. There Was Not The Time. Yet it never stopped us packing a 120 top three times over with dozens of orders for takeout per hour every weekend. ¯\_(ツ)_/¯
Also, I’ve never seen anything other than low moisture mozzarella sold shredded. Maybe that’s just me.