bake Special Report - Pizza 2021 - 4

PIZZA
the power of
BY JOHN UNREIN
Pizza represents more than just
a food product. Recent history
reveals that pizza fosters a feeling
of togetherness, along with great
joy, ingenuity, and creative expression.
Tom Santos, field sales rep at
General Mills Foodservice, points
out the pizza effect: " The pandemic
has really demonstrated the power
of pizza. When people couldn't go
out, they could still count on getting
pizza delivered or getting pizza for
takeout. From its portability to the
ease and accessibility of getting
it, pizza is probably more popular
than ever. "
Santos has more than two decades
of experience as a bakery owner
plus more than 20 years of sales
field experience at General Mills,
giving him a unique perspective to
help solve customers' challenges
with flour and dough. And Chef Tim
Trainor is a member of the Chefs of
the Mills-specialized culinary professionals
at General Mills Foodservice
who immerse themselves in the
industries they serve-offering
training, ideas and inspiration to help
operations succeed.
" The pandemic hasn't impacted
the pizza category as much as other
4
types of restaurants because pizzerias
already had a good model in
place, " Trainor shares. " Whether it
was takeout or delivery, pizza is so
convenient and accessible to so
many, and consumers know what
to expect from their favorite pizza
place. Pizza restaurants were able
to keep up with demand and meet
expectations for consistency, taste,
and convenience throughout the
last 18 months. Chains elevated their
game by completing the experience
by feeding the family and making
it about the total meal offering
through dessert, sides, and beverages.
All of this has helped fuel even
greater demand for pizza! "
Great pizza comes in many forms.
But there is a unifying factor to this
product, overall.
Paul Bright, senior innovation
manager for AB Mauri North
America, points out that to make
a great pizza, it is quite simple:
consistency.
" Once pizza makers determine the
formulation and process to produce
their version of a great pie, the next
step is to ensure that the process
is followed the same way every
time, " Bright says. " Any changes
Bake Magazine Digital Special Report 3 | Volume 2 | bakemag.com
Once pizza
makers
determine the
formulation
and process to
produce their
version of a
great pie, the
next step is to
ensure that
the process is
followed the
same way
every time. "
Paul Bright, senior innovation manager
for AB Mauri North America
http://www.bakemag.com

bake Special Report - Pizza 2021

Table of Contents for the Digital Edition of bake Special Report - Pizza 2021

bake Special Report - Pizza 2021 - 1
bake Special Report - Pizza 2021 - 2
bake Special Report - Pizza 2021 - 3
bake Special Report - Pizza 2021 - 4
bake Special Report - Pizza 2021 - 5
bake Special Report - Pizza 2021 - 6
bake Special Report - Pizza 2021 - 7
bake Special Report - Pizza 2021 - 8
bake Special Report - Pizza 2021 - 9
bake Special Report - Pizza 2021 - 10
bake Special Report - Pizza 2021 - 11
bake Special Report - Pizza 2021 - 12
bake Special Report - Pizza 2021 - 13
bake Special Report - Pizza 2021 - 14
bake Special Report - Pizza 2021 - 15
bake Special Report - Pizza 2021 - 16
bake Special Report - Pizza 2021 - 17
bake Special Report - Pizza 2021 - 18
bake Special Report - Pizza 2021 - 19
bake Special Report - Pizza 2021 - 20
bake Special Report - Pizza 2021 - 21
bake Special Report - Pizza 2021 - 22
bake Special Report - Pizza 2021 - 23
bake Special Report - Pizza 2021 - 24
bake Special Report - Pizza 2021 - 25
bake Special Report - Pizza 2021 - 26
bake Special Report - Pizza 2021 - 27
bake Special Report - Pizza 2021 - 28
bake Special Report - Pizza 2021 - 29
bake Special Report - Pizza 2021 - 30
bake Special Report - Pizza 2021 - 31
bake Special Report - Pizza 2021 - 32
bake Special Report - Pizza 2021 - 33
bake Special Report - Pizza 2021 - 34
bake Special Report - Pizza 2021 - 35
bake Special Report - Pizza 2021 - 36
bake Special Report - Pizza 2021 - 37
bake Special Report - Pizza 2021 - 38
https://digital.bakemag.com/sosland/bake/bake-july-august-2021
https://digital.bakemag.com/sosland/bake/bake-redbook-2021
https://digital.bakemag.com/sosland/bake/bake-july-2021
https://digital.bakemag.com/sosland/bake/bake-may-june-2021
https://digital.bakemag.com/sosland/bake/bake-special-report-may-june-2021
https://digital.bakemag.com/sosland/bake/bake-march-april-2021
https://digital.bakemag.com/sosland/bake/bake-january-february-2021
https://digital.bakemag.com/sosland/bake/2021_01_01
https://digital.bakemag.com/sosland/bake/2020_12_01
https://digital.bakemag.com/sosland/bake/2020_11_01
https://digital.bakemag.com/sosland/bake/2020_09_01
https://digital.bakemag.com/sosland/bake/2020_08_01
https://digital.bakemag.com/sosland/bake/2020_07_02
https://digital.bakemag.com/sosland/bake/2020_07_01
https://digital.bakemag.com/sosland/bake/2020_06_01
https://digital.bakemag.com/sosland/bake/2020_05_01
https://digital.bakemag.com/sosland/bake/2020_04_01
https://digital.bakemag.com/sosland/bake/2020_02_01
https://digital.bakemag.com/sosland/bake/2020_01_01
https://digital.bakemag.com/sosland/bake/2019_12_01
https://digital.bakemag.com/sosland/bake/2019_11_01
https://digital.bakemag.com/sosland/bake/2019_10_01
https://digital.bakemag.com/sosland/bake/2019_09_01
https://digital.bakemag.com/sosland/bake/2019_08_01
https://digital.bakemag.com/sosland/bake/2019_07_01
https://digital.bakemag.com/sosland/bake/2019_06_01
https://digital.bakemag.com/sosland/bake/2019_05_01
https://digital.bakemag.com/sosland/bake/2019_04_01
http://digital.bakemag.com/sosland/bake/2018_07_02
https://digital.bakemag.com/sosland/bake/2019_03_01
https://digital.bakemag.com/sosland/bake/2019_02_01
https://digital.bakemag.com/sosland/bake/2019_01_01
http://digital.bakemag.com/sosland/bake/2018_12_01
http://digital.bakemag.com/sosland/bake/2018_11_01
http://digital.bakemag.com/sosland/bake/2018_10_01
http://digital.bakemag.com/sosland/bake/2018_09_01
http://digital.bakemag.com/sosland/bake/2018_08_01
http://digital.bakemag.com/sosland/bake/2018_07_01
http://digital.bakemag.com/sosland/bake/2018_06_01
http://digital.bakemag.com/sosland/bake/2018_05_01
http://digital.bakemag.com/sosland/bake/2018_04_01
http://digital.bakemag.com/sosland/bake/2018_03_01
http://digital.bakemag.com/sosland/bake/2018_02_01
http://digital.bakemag.com/sosland/bake/2018_01_01
http://digital.bakemag.com/sosland/bake/2017_12_01
http://digital.bakemag.com/sosland/bake/2017_11_01
http://digital.bakemag.com/sosland/bake/2017_10_01
http://digital.bakemag.com/sosland/bake/2017_09_01
http://digital.bakemag.com/sosland/bake/2017_08_01
http://digital.bakemag.com/sosland/bake/2017_07_01
http://digital.bakemag.com/sosland/bake/2017_06_01
http://digital.bakemag.com/sosland/bake/2017_05_01
http://digital.bakemag.com/sosland/bake/2017_04_01
http://digital.bakemag.com/sosland/bake/2017_03_01
http://digital.bakemag.com/sosland/bake/2017_02_01
http://digital.bakemag.com/sosland/bake/2017_01_01
http://digital.bakemag.com/sosland/bake/2016_12_01
http://digital.bakemag.com/sosland/bake/2016_11_01
http://digital.bakemag.com/sosland/bake/2016_10_01
http://digital.bakemag.com/sosland/bake/2016_09_01
http://digital.bakemag.com/sosland/bake/2016_08_01
http://digital.bakemag.com/sosland/bake/2016_07_01
http://digital.bakemag.com/sosland/bake/2016_06_01
http://digital.bakemag.com/sosland/bake/2016_05_01
http://digital.bakemag.com/sosland/bake/2016_04_01
http://digital.bakemag.com/sosland/bake/2016_03_01
http://digital.bakemag.com/sosland/bake/2016_02_01
http://digital.bakemag.com/sosland/bake/2016_01_01
http://digital.bakemag.com/sosland/bake/2015_12_01
http://digital.bakemag.com/sosland/bake/2015_10_01
http://digital.bakemag.com/sosland/bake/2015_09_01
http://digital.bakemag.com/sosland/bake/2015_08_01
http://digital.bakemag.com/sosland/bake/2015_07_01
http://digital.bakemag.com/sosland/bake/2015_06_01
http://digital.bakemag.com/sosland/bake/2015_05_01
https://www.nxtbook.com/sosland/bake/2015_04_01
http://digital.bakemag.com/sosland/bake/2015_03_01
https://www.nxtbook.com/sosland/bake/2015_02_01
https://www.nxtbook.com/sosland/bake/2015_01_01
https://www.nxtbook.com/sosland/bake/2014_12_01
https://www.nxtbook.com/sosland/bake/2014_10_01
https://www.nxtbook.com/sosland/bake/2014_09_01
https://www.nxtbook.com/sosland/bake/2014_08_01
https://www.nxtbook.com/sosland/bake/2014_07_01
https://www.nxtbook.com/sosland/bake/2014_06_01
https://www.nxtbook.com/sosland/bake/2014_05_01
https://www.nxtbook.com/sosland/bake/2014_04_01
https://www.nxtbook.com/sosland/bake/2014_03_01
https://www.nxtbook.com/sosland/bake/2014_02_01
https://www.nxtbook.com/sosland/bake/2014_01_01
https://www.nxtbook.com/sosland/bake/2013_11_01
https://www.nxtbook.com/sosland/bake/2013_11_02
https://www.nxtbook.com/sosland/bake/2013_10_01
https://www.nxtbook.com/sosland/bake/2013_09_01
https://www.nxtbook.com/sosland/bake/2013_08_01
https://www.nxtbook.com/sosland/bake/2013_07_01
http://digital.bakemag.com/sosland/bake/2013_06_01
https://www.nxtbook.com/sosland/bake/2013_05_01
https://www.nxtbook.com/sosland/bake/2013_04_01
https://www.nxtbook.com/sosland/bake/2013_03_01
https://www.nxtbook.com/sosland/bake/2013_02_01
https://www.nxtbook.com/sosland/bake/2013_01_01
https://www.nxtbook.com/sosland/bake/2012_11_01
https://www.nxtbook.com/sosland/bake/2012_10_01
https://www.nxtbook.com/sosland/bake/2012_09_01
https://www.nxtbook.com/sosland/bake/2012_08_01
https://www.nxtbook.com/sosland/bake/2012_07_01
https://www.nxtbook.com/sosland/bake/2012_06_01
https://www.nxtbook.com/sosland/bake/2012_05_01
https://www.nxtbook.com/sosland/bake/2012_04_01
https://www.nxtbook.com/sosland/bake/2012_03_01
https://www.nxtbook.com/sosland/bake/2012_02_01
https://www.nxtbook.com/sosland/bake/2012_01_01
https://www.nxtbookmedia.com