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Saputo Mozzarella Cheese 17% 2.5 kg for Pizza
Product Overview
Saputo Pizza Mozzarella Cheese at 17% M.G. (milk fat content) is a processed mozzarella-style cheese formulated specifically for commercial pizza and baked applications. Available in individual 2.5 kg units or in a case format of 4 x 2.5 kg (10 kg total), this product is designed to support consistent, high-volume food production in professional kitchen environments.
Saputo is a well-established Canadian dairy brand with broad distribution across foodservice and retail channels. Their pizza mozzarella line is widely used by commercial operators who require a shredded or block cheese product that performs consistently across repeated bake cycles.
What Is Pizza Mozzarella Cheese?
Pizza mozzarella differs from fresh mozzarella in that it is a lower-moisture, processed dairy product engineered for cooking applications rather than cold service. The 17% M.G. designation refers to the milkfat content expressed as a percentage of the total product weight, which is a regulated labelling standard in Canada.
Lower-moisture mozzarella of this type is the category standard in commercial pizza production due to its melt characteristics, stretch behaviour, and browning properties when subjected to oven temperatures. It is also widely used in baked pasta dishes, flatbreads, sandwiches, and other applications where a melted cheese component is required.
Common Commercial Applications
Saputo Pizza Mozzarella is used across a wide range of foodservice and food production environments, including:
- Pizzerias and pizza-focused restaurants using mozzarella as a primary topping cheese across multiple menu SKUs
- Full-service and quick-service restaurants incorporating melted mozzarella into sandwiches, wraps, pasta bakes, and appetisers
- Catering companies requiring consistent, high-yield cheese for event and institutional service
- Hotels and hospitality kitchens supporting buffet service, banquet menus, and in-room dining programs
- Cafés and fast casual operations using mozzarella on flatbreads, paninis, and baked goods
- Food trucks and carts specialising in pizza, grilled sandwiches, or cheese-forward street food formats
- Grocery retailers and deli operations with in-store prepared food or hot food programs
- Institutional kitchens in schools, healthcare facilities, and corporate food programs serving pizza or baked entrées at scale
Product Characteristics
| Feature | Detail |
|---|---|
| Brand | Saputo |
| Product Type | Pizza mozzarella cheese (processed, lower moisture) |
| Milkfat Content | 17% M.G. |
| Unit Size | 2.5 kg |
| Case Format | 4 x 2.5 kg (10 kg per case) |
| Country of Origin | Canada |
| Application | Commercial pizza, baked dishes, foodservice |
| Storage | Refrigerated |
The 4 x 2.5 kg case format is suited to operations with consistent weekly cheese usage, allowing for manageable cold storage and rotation while reducing per-unit cost compared to smaller retail pack sizes.
Key Functional Properties for Commercial Use
Understanding how pizza mozzarella behaves in a professional kitchen setting helps operators make informed decisions about portion planning, application fit, and storage management:
- Melt behaviour — Lower-moisture mozzarella melts evenly under commercial oven temperatures, making it suitable for conveyor ovens, deck ovens, and combi ovens
- Stretch and pull — Pizza mozzarella in the processed format is formulated to produce the characteristic stretch associated with baked pizza
- Browning — The milkfat and protein composition supports surface browning and blister formation typical in commercial pizza production
- Shredding performance — Block format cheese at this moisture level shreds cleanly with commercial shredding equipment, minimising clumping during prep
- Yield consistency — Uniform composition across units supports consistent portion costing and topping standardisation
- Versatility — Suitable as a standalone topping or as a base cheese blended with other varieties such as provolone or cheddar
Purchasing Format Considerations
The availability of both individual 2.5 kg units and the 4 x 2.5 kg case format gives operators flexibility in how they structure their orders:
- Single 2.5 kg unit — Suited to smaller operations, trial quantities, or locations with limited cold storage capacity
- Case of 4 x 2.5 kg — More practical for high-volume operations with regular cheese usage and adequate refrigerated storage; supports cost-effective ordering cycles
Both formats are refrigerated products and should be stored and rotated in accordance with standard cold chain practices and manufacturer date coding.
Bulk and Wholesale Buyer Considerations
For foodservice operators and institutional buyers purchasing Saputo Pizza Mozzarella in case quantities, maintaining consistent cold storage conditions throughout receiving, storage, and prep is standard practice for a refrigerated dairy product. Operators should follow the manufacturer's recommended storage temperature and use-by dating, and apply first-in, first-out (FIFO) rotation to manage product freshness across high-volume operations.
Buyers with multiple locations or centralised commissary kitchens may find the case format practical for scheduled weekly deliveries. This product is available for wholesale and bulk delivery across the Greater Toronto Area (GTA).
Frequently Asked Questions (FAQs)
Q: What does 17% M.G. mean on Canadian cheese labelling?
A: M.G. stands for matières grasses, the French term for milkfat. Under Canadian dairy labelling regulations, the M.G. percentage on cheese indicates the milkfat content as a proportion of the total product weight. A 17% M.G. designation places this mozzarella in the lower-fat range for processed pizza cheese, which is relevant for operators managing nutritional menu labelling or portion cost calculations.
Q: What is the difference between pizza mozzarella and fresh mozzarella?
A: Fresh mozzarella is a high-moisture cheese typically sold in water or whey, with a soft texture suited to cold applications such as salads or charcuterie. Pizza mozzarella is a lower-moisture, processed product designed for baking. The reduced moisture content allows it to melt and brown more effectively in an oven without releasing excess liquid onto the finished product.
Q: Does Saputo Pizza Mozzarella come pre-shredded or in block form?
A: Product format (block or shredded) should be confirmed at the time of ordering, as availability may vary by SKU and distribution. Many commercial operators purchase block format and shred in-house using commercial equipment for freshness and cost control, while others prefer pre-shredded for labour efficiency.
Q: How should this product be stored in a commercial kitchen?
A: Saputo Pizza Mozzarella is a refrigerated dairy product and should be stored at or below the temperature specified on the product packaging — typically between 0°C and 4°C. Opened portions should be tightly wrapped and used within the manufacturer's recommended timeframe. FIFO rotation is standard practice for managing refrigerated dairy inventory.
Q: Can this mozzarella be frozen for extended storage?
A: Processed lower-moisture mozzarella can generally be frozen, though freezing and thawing may affect texture and shredding performance to some degree. Operators considering freezing for inventory management purposes should test the product for their specific application prior to committing to frozen storage protocols.
Q: Is Saputo a Canadian brand?
A: Yes. Saputo Inc. is headquartered in Montreal, Quebec, and is one of the largest dairy processors in Canada. Their products are widely distributed across Canadian foodservice and retail channels.
Q: How much cheese is in a full case?
A: A case of Saputo Pizza Mozzarella contains 4 units of 2.5 kg each, for a total case weight of 10 kg.
Q: What oven types is this product suited for in commercial use?
A: Pizza mozzarella of this type is commonly used across deck ovens, conveyor ovens, combi ovens, and conventional commercial ovens. Performance may vary based on oven temperature, bake time, and product thickness, so operators are advised to calibrate their standard recipes accordingly.
Details & Craftsmanship
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Description
Saputo Mozzarella Cheese 17% 2.5 kg for Pizza
Product Overview
Saputo Pizza Mozzarella Cheese at 17% M.G. (milk fat content) is a processed mozzarella-style cheese formulated specifically for commercial pizza and baked applications. Available in individual 2.5 kg units or in a case format of 4 x 2.5 kg (10 kg total), this product is designed to support consistent, high-volume food production in professional kitchen environments.
Saputo is a well-established Canadian dairy brand with broad distribution across foodservice and retail channels. Their pizza mozzarella line is widely used by commercial operators who require a shredded or block cheese product that performs consistently across repeated bake cycles.
What Is Pizza Mozzarella Cheese?
Pizza mozzarella differs from fresh mozzarella in that it is a lower-moisture, processed dairy product engineered for cooking applications rather than cold service. The 17% M.G. designation refers to the milkfat content expressed as a percentage of the total product weight, which is a regulated labelling standard in Canada.
Lower-moisture mozzarella of this type is the category standard in commercial pizza production due to its melt characteristics, stretch behaviour, and browning properties when subjected to oven temperatures. It is also widely used in baked pasta dishes, flatbreads, sandwiches, and other applications where a melted cheese component is required.
Common Commercial Applications
Saputo Pizza Mozzarella is used across a wide range of foodservice and food production environments, including:
- Pizzerias and pizza-focused restaurants using mozzarella as a primary topping cheese across multiple menu SKUs
- Full-service and quick-service restaurants incorporating melted mozzarella into sandwiches, wraps, pasta bakes, and appetisers
- Catering companies requiring consistent, high-yield cheese for event and institutional service
- Hotels and hospitality kitchens supporting buffet service, banquet menus, and in-room dining programs
- Cafés and fast casual operations using mozzarella on flatbreads, paninis, and baked goods
- Food trucks and carts specialising in pizza, grilled sandwiches, or cheese-forward street food formats
- Grocery retailers and deli operations with in-store prepared food or hot food programs
- Institutional kitchens in schools, healthcare facilities, and corporate food programs serving pizza or baked entrées at scale
Product Characteristics
| Feature | Detail |
|---|---|
| Brand | Saputo |
| Product Type | Pizza mozzarella cheese (processed, lower moisture) |
| Milkfat Content | 17% M.G. |
| Unit Size | 2.5 kg |
| Case Format | 4 x 2.5 kg (10 kg per case) |
| Country of Origin | Canada |
| Application | Commercial pizza, baked dishes, foodservice |
| Storage | Refrigerated |
The 4 x 2.5 kg case format is suited to operations with consistent weekly cheese usage, allowing for manageable cold storage and rotation while reducing per-unit cost compared to smaller retail pack sizes.
Key Functional Properties for Commercial Use
Understanding how pizza mozzarella behaves in a professional kitchen setting helps operators make informed decisions about portion planning, application fit, and storage management:
- Melt behaviour — Lower-moisture mozzarella melts evenly under commercial oven temperatures, making it suitable for conveyor ovens, deck ovens, and combi ovens
- Stretch and pull — Pizza mozzarella in the processed format is formulated to produce the characteristic stretch associated with baked pizza
- Browning — The milkfat and protein composition supports surface browning and blister formation typical in commercial pizza production
- Shredding performance — Block format cheese at this moisture level shreds cleanly with commercial shredding equipment, minimising clumping during prep
- Yield consistency — Uniform composition across units supports consistent portion costing and topping standardisation
- Versatility — Suitable as a standalone topping or as a base cheese blended with other varieties such as provolone or cheddar
Purchasing Format Considerations
The availability of both individual 2.5 kg units and the 4 x 2.5 kg case format gives operators flexibility in how they structure their orders:
- Single 2.5 kg unit — Suited to smaller operations, trial quantities, or locations with limited cold storage capacity
- Case of 4 x 2.5 kg — More practical for high-volume operations with regular cheese usage and adequate refrigerated storage; supports cost-effective ordering cycles
Both formats are refrigerated products and should be stored and rotated in accordance with standard cold chain practices and manufacturer date coding.
Bulk and Wholesale Buyer Considerations
For foodservice operators and institutional buyers purchasing Saputo Pizza Mozzarella in case quantities, maintaining consistent cold storage conditions throughout receiving, storage, and prep is standard practice for a refrigerated dairy product. Operators should follow the manufacturer's recommended storage temperature and use-by dating, and apply first-in, first-out (FIFO) rotation to manage product freshness across high-volume operations.
Buyers with multiple locations or centralised commissary kitchens may find the case format practical for scheduled weekly deliveries. This product is available for wholesale and bulk delivery across the Greater Toronto Area (GTA).
Frequently Asked Questions (FAQs)
Q: What does 17% M.G. mean on Canadian cheese labelling?
A: M.G. stands for matières grasses, the French term for milkfat. Under Canadian dairy labelling regulations, the M.G. percentage on cheese indicates the milkfat content as a proportion of the total product weight. A 17% M.G. designation places this mozzarella in the lower-fat range for processed pizza cheese, which is relevant for operators managing nutritional menu labelling or portion cost calculations.
Q: What is the difference between pizza mozzarella and fresh mozzarella?
A: Fresh mozzarella is a high-moisture cheese typically sold in water or whey, with a soft texture suited to cold applications such as salads or charcuterie. Pizza mozzarella is a lower-moisture, processed product designed for baking. The reduced moisture content allows it to melt and brown more effectively in an oven without releasing excess liquid onto the finished product.
Q: Does Saputo Pizza Mozzarella come pre-shredded or in block form?
A: Product format (block or shredded) should be confirmed at the time of ordering, as availability may vary by SKU and distribution. Many commercial operators purchase block format and shred in-house using commercial equipment for freshness and cost control, while others prefer pre-shredded for labour efficiency.
Q: How should this product be stored in a commercial kitchen?
A: Saputo Pizza Mozzarella is a refrigerated dairy product and should be stored at or below the temperature specified on the product packaging — typically between 0°C and 4°C. Opened portions should be tightly wrapped and used within the manufacturer's recommended timeframe. FIFO rotation is standard practice for managing refrigerated dairy inventory.
Q: Can this mozzarella be frozen for extended storage?
A: Processed lower-moisture mozzarella can generally be frozen, though freezing and thawing may affect texture and shredding performance to some degree. Operators considering freezing for inventory management purposes should test the product for their specific application prior to committing to frozen storage protocols.
Q: Is Saputo a Canadian brand?
A: Yes. Saputo Inc. is headquartered in Montreal, Quebec, and is one of the largest dairy processors in Canada. Their products are widely distributed across Canadian foodservice and retail channels.
Q: How much cheese is in a full case?
A: A case of Saputo Pizza Mozzarella contains 4 units of 2.5 kg each, for a total case weight of 10 kg.
Q: What oven types is this product suited for in commercial use?
A: Pizza mozzarella of this type is commonly used across deck ovens, conveyor ovens, combi ovens, and conventional commercial ovens. Performance may vary based on oven temperature, bake time, and product thickness, so operators are advised to calibrate their standard recipes accordingly.
