Pizza Today - August 2016 - 63

product showcase

Divide and conquer
AM Manufacturing, the leader in dough
processing equipment, introduces the next
generation of dough dividers/ rounders.
The divider portion of this machine provides
unprecedented scaling accuracy from one to
32 ounces at a blazing 2,000 pieces per hour.
With a hopper size capable of processing 78
pounds of dough, the model S301 greatly
reduces costly manual labor. It will provide
you with consistent product day-to-day,
month-to-month. For information call (800)
342-6744 or see this divider/ rounder in
action on www.ammfg.com.

Classic but unique,
convenient and delicious
Mama Larosa Foods Neapolitan dough is
specially formulated for wood, coal, stone or
brick fired ovens. Our perfect process has been
applied to the most classic and famous pizza
doughs. Individually wrapped doughballs
ensure a perfect thaw, and easy-to-handle
dough with perfect strength for hand
stretching with excellent tolerance for a hot
and fast bake crust.  Our Neapolitan dough is
made using the most excellent of ingredients
and our proprietary freezing process, ensuring
freshness, handmade charm and authentic
flavor.  Contact us at customerservice@
mamalarosa.com or visit our webpage at
www.mamalarosafoods.com or call
direct (734) 946-7878 for more information.

Marzetti Frozen Pasta
Marzetti Foodservice offers frozen, precooked pasta that's table ready in seconds.
Remove just the amount you need from the
freezer, drop in boiling water for less than a
minute, and it's ready to serve! Create easy,
delicious menu items with minimal labor and
waste. Marzetti Frozen Pasta is made from
the finest ingredients and then quickly frozen,
giving you the quality and taste you need
for signature dishes. For more information,
call (614) 846-2232 or visit our Web site at
www.marzettifoodservice.com.

Custom apps
iMenuToGo provides secure and custom
branded mobile ordering apps for restaurants
-- complete with full analytics, reports
and powerful marketing tools -- all for
zero-percent commission on unlimited orders
at a flat monthly rate of $99. Developed
extensively over five years, our clients have
the power to truly create their own brand
without the high commissions charged by
other ordering companies. Contact us today
for a full consultation at (718) 676 7554.
Visit us online at www.imenutogo.com.

Huy Fong Sriracha Diced
Tomatoes & Red Chilies
Perfect as a pizza or entrée topping, as a
flavorful ingredient for soups and side dishes,
or added to melted cheese for queso dip
with extra zip, Huy Fong's new Sriracha Diced
Tomatoes & Red Chilies is now available
from Red Gold LLC. Available in convenient
10-ounce cans, Huy Fong Sriracha Diced
Tomatoes and Red Chilies lets you bring the
right amount of spicy flavor to almost any
dish. Request your free sample today by
e-mailing info@redgold.com.
Great Midwest
Habanero
Jack Cheese
Saputo Cheese USA Inc.
is excited to introduce
Great Midwest Habanero
Jack Cheese in fivepound loaves, the ideal
size for your back-ofhouse needs. The semisoft cheese delivers a
smooth texture, creamy
Monterey Jack Cheese
flavor and a punch of
peppery habanero piquancy that lingers
at the end of each bite. With the growing
demand for bold, spicy flavors, Great
Midwest Habanero Jack Cheese can kick up
your menu and attract customer interest. The
five-pound loaf is easy to work with in the
kitchen for slicing, shredding and storage,
and the high moisture content makes it a
perfect cheese for melting applications.
The balanced flavor, smooth texture and
excellent melting properties make Great
Midwest Habanero Jack Cheese an
adaptable cheese for every daypart. Expand
your menu with Great Midwest Habanero
Jack Cheese today! For more information,
visit SaputoUSAFoodservice.com
or call your Saputo representative at
(800) 824-3373.

Introducing PrISM 8.0 for
Windows
PrISM POS for Windows is a complete
restaurant point-of-sale solution that
includes tools to manage every aspect of
your operation. All sales data is stored in a
centralized database that provides detailed
reporting at your fingertips when and where
you need it. Sales reporting can break down
daily activity by service type, product code,
driver, server and till as well as by menu
item or product mix. Designed to handle
complex pricing, doubles pricing and
unlimited modifier lists, PrISM POS works
the way you do -- right out of the box.
Our product specialists will work with you
one-on-one to analyze and understand your
unique menu and pricing requirements so
that your system will arrive setup and ready
to go. Call us at (585) 787-2058 option 3 or
visit us at www.microworks.com.

Boneless BBQ Breast
Meat Chunks
La Nova introduces its new Boneless BBQ
Breast Meat Chunks. This product is lightly flour
dusted, whole-muscle chicken breast meat
that has been glazed with BBQ sauce and fully
cooked. Oven-bake these to serve as a boneless
wing with a dipping sauce, top pizzas, salads
or sandwiches or spice up with a hot sauce
for added kick. For more information, visit
www.lanova.com or call (716) 881-3355.

A U G U S T 2 0 1 6 / P I Z Z AT O D AY. C O M / 6 3


http://www.ammfg.com http://www.marzettifoodservice.com http://www.microworks.com http://www.imenutogo.com http://www.lanova.com http://www.mamalarosafoods.com http://www.SaputoUSAFoodservice.com http://www.PIZZATODAY.COM

Pizza Today - August 2016

Table of Contents for the Digital Edition of Pizza Today - August 2016

Pizza Today - August 2016
Commentary
Contents
Contributors
Expo Spotlight
Interact
Conversation
Man on the Street
Respecting the Craft
Trending Recipes
Destinations
Dough Doctor
Proactive HVAC Care
Hot Toppings: Pineapple
Food Quality Control
Protecting Trade Secrets
Market Competition
Independent of the Year: Sizzle Pie, Portland, OR
Product Showcase
Pizza Today Yellow Pages
The Marketplace
Reader’s Resource
Snapped
Pizza Today - August 2016 - CT1
Pizza Today - August 2016 - CT2
Pizza Today - August 2016 - Pizza Today - August 2016
Pizza Today - August 2016 - Cover2
Pizza Today - August 2016 - Commentary
Pizza Today - August 2016 - 4
Pizza Today - August 2016 - 5
Pizza Today - August 2016 - Contents
Pizza Today - August 2016 - 7
Pizza Today - August 2016 - 8
Pizza Today - August 2016 - 9
Pizza Today - August 2016 - Contributors
Pizza Today - August 2016 - 11
Pizza Today - August 2016 - Expo Spotlight
Pizza Today - August 2016 - 13
Pizza Today - August 2016 - Interact
Pizza Today - August 2016 - 15
Pizza Today - August 2016 - Conversation
Pizza Today - August 2016 - 17
Pizza Today - August 2016 - Man on the Street
Pizza Today - August 2016 - 19
Pizza Today - August 2016 - Respecting the Craft
Pizza Today - August 2016 - 21
Pizza Today - August 2016 - Trending Recipes
Pizza Today - August 2016 - 23
Pizza Today - August 2016 - Destinations
Pizza Today - August 2016 - 25
Pizza Today - August 2016 - Dough Doctor
Pizza Today - August 2016 - 27
Pizza Today - August 2016 - 28
Pizza Today - August 2016 - 29
Pizza Today - August 2016 - Proactive HVAC Care
Pizza Today - August 2016 - 31
Pizza Today - August 2016 - 32
Pizza Today - August 2016 - 33
Pizza Today - August 2016 - Hot Toppings: Pineapple
Pizza Today - August 2016 - 35
Pizza Today - August 2016 - 36
Pizza Today - August 2016 - 37
Pizza Today - August 2016 - Food Quality Control
Pizza Today - August 2016 - 39
Pizza Today - August 2016 - 40
Pizza Today - August 2016 - 41
Pizza Today - August 2016 - Protecting Trade Secrets
Pizza Today - August 2016 - 43
Pizza Today - August 2016 - 44
Pizza Today - August 2016 - 45
Pizza Today - August 2016 - Market Competition
Pizza Today - August 2016 - 47
Pizza Today - August 2016 - 48
Pizza Today - August 2016 - 49
Pizza Today - August 2016 - Independent of the Year: Sizzle Pie, Portland, OR
Pizza Today - August 2016 - 51
Pizza Today - August 2016 - 52
Pizza Today - August 2016 - 53
Pizza Today - August 2016 - 54
Pizza Today - August 2016 - 55
Pizza Today - August 2016 - 56
Pizza Today - August 2016 - 57
Pizza Today - August 2016 - 58
Pizza Today - August 2016 - 59
Pizza Today - August 2016 - 60
Pizza Today - August 2016 - Product Showcase
Pizza Today - August 2016 - 62
Pizza Today - August 2016 - 63
Pizza Today - August 2016 - Pizza Today Yellow Pages
Pizza Today - August 2016 - 65
Pizza Today - August 2016 - 66
Pizza Today - August 2016 - 67
Pizza Today - August 2016 - 68
Pizza Today - August 2016 - 69
Pizza Today - August 2016 - 70
Pizza Today - August 2016 - 71
Pizza Today - August 2016 - The Marketplace
Pizza Today - August 2016 - 73
Pizza Today - August 2016 - 74
Pizza Today - August 2016 - 75
Pizza Today - August 2016 - 76
Pizza Today - August 2016 - 77
Pizza Today - August 2016 - 78
Pizza Today - August 2016 - 79
Pizza Today - August 2016 - 80
Pizza Today - August 2016 - Reader’s Resource
Pizza Today - August 2016 - Snapped
Pizza Today - August 2016 - Cover3
Pizza Today - August 2016 - Cover4
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