Sassone Product Catalog

est.1943

Sassone Product Guide The Pizzeria's Choice

tomatoes.

est.1943

California Marinara-Style 668702

Pomodoro Matriciana With Basil 668704

California Whole Peeled Pear 668705

6/#10 Cans

6/#10 Cans

6/#10 Cans

Italian-Style Plum With Basil 668707

California Super Pizza Sauce 668698

6/#10 Cans

6/#10 Cans

oils.

Extra Virgin Olive Oil 562997

90/10 Blended Oil 563007

75/25 Blended Oil 563011

4/1 Gallon Tins

6/1 Gallon

6/1 Gallon

www.aceendico.com

|

80 International Blvd, Brewster, NY 10509

|

914-347-3131

flour.

est.1943

Two main components that dough-makers look for when choosing a flour are ash & protein content. A higher ash content indicated that the flour contains more germ, bran, and outer endosperm. Lower ash content means that the flour is more highly refined.

The second component that dough makers take into consideration is protein percentage.

Protein quantity determines the strength of the flour. A higher percentage of protein will mean a harder, chewy crust. Conversely, a lower level of protein produce a softer product.

“00” - Super Hi Gluten Four #6 Bleach Bromated Enriched 668694

“00” - Hi Gluten Four #3 Bleach Bromated Enriched 668696

Ash.............. 0.56% Protien........ 13.8%

Ash.............. 0.57% Protien........ 13.4%

50 lb

www.aceendico.com

|

80 International Blvd, Brewster, NY 10509

50 lb

|

914-347-3131

cheese.

est.1943

grated parmesan | ricotta | mozzarella

Grated Parmigiano 228632

Grated Pecorino Romano 228635

4/5 lb Tub

4/5 lb Tub

Low Moisture Part Skim Mozzarella 228938

Low Moisture Whole Milk Mozzarella 228934

8/6 lb Loaf

8/6 lb Loaf

Whole Milk Ricotta 230762 6/3 lb Tub

www.aceendico.com

|

80 International Blvd, Brewster, NY 10509

|

914-347-3131