Pizza Today -April2023 - 46

prevent it from clumping and molding
is to add potato starch, corn starch,
powdered cellulose, and Natamycin.
Block cheese remains a whole food
without additives or preservatives. Food
and nutritional experts all seem to agree
that whole foods are better for you. By
using block cheese that you shred daily,
you are providing a healthier pizza for
your customer.
* Better melt. Block cheese melts better
on your pizza in the oven. The more
additives and preservatives cheese has,
the harder it is for the heat in your oven
to break down the protein molecules.
Fresh, whole food block cheese has
nothing to inhibit the heat from breaking
these protein molecules down into a
liquid. If you use more than one cheese,
this is even more important as the
liquidity is what allows the cheese flavors
to blend. Pre-shredded cheeses do
not melt as consistently as block cheese
shredded fresh.
Equipment, labor, safety, blend,
storage
These are the disadvantages of block
cheese and the advantages of preshredded
cheese.
* Equipment. Shredding your block
cheese in your pizzeria requires equipment.
Whether you use the least expensive
option of a mixer attachment for
around $1,000, or more expensive
options ranging from $5,000 for manual
cheese shredders to $10,000 plus for
automatic cheese shredders, there is an
investment that the block cheese buyer
must make that is not necessary for the
pre-shredded cheese buyer.
* Labor. Although you have gotten
your block cheese for the lowest price
possible, you now have the labor cost
of shredding that block cheese. Hourly
wages are climbing with no apparent
end in sight. By using the attachment
to shred cheese, I estimate it costs
me .10 per pound to shred. The preshredded
cheese pizzeria does not have
to hire, train and pay an employee to
do this. They simply open the bag of
cheese and put it on their pizza.
* Safety. Using equipment to shred
cheese in your pizzeria means the potential
for employee injury. You would
not think that someone would put their
hand in the shredder, or repair broken
equipment with duct tape or bypass
the safety features of the equipment to
render it easier to use, but it happens.
These potential safety dangers are no
concern of the pre-shredded cheese
pizzeria.
* Blend. Often, pizzeria owners use a
blend of more than one type of cheese
for their pizzas. Purchasing block
cheese means you must purchase each
type of cheese by the block, shred it
and mix it together yourself. Since this
would require employees to do this
either during the prep process or on the
pizza makeline, the blend the customer
receives on their pizza may not be as
consistent as a pre-shredded mixed

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Pizza Today -April2023

Table of Contents for the Digital Edition of Pizza Today -April2023

Pizza Today -April2023 - CT1
Pizza Today -April2023 - CT2
Pizza Today -April2023 - Cover1
Pizza Today -April2023 - Cover2
Pizza Today -April2023 - 3
Pizza Today -April2023 - 4
Pizza Today -April2023 - 5
Pizza Today -April2023 - 6
Pizza Today -April2023 - 7
Pizza Today -April2023 - 8
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Pizza Today -April2023 - 45
Pizza Today -April2023 - 46
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Pizza Today -April2023 - Cover3
Pizza Today -April2023 - Cover4
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