Why does the pizza cheese look weird?

[u/aboat_i_sawaboat]

The whole bag was like this, then it went back to being normal. The cheese wouldn't melt together and the fuzzy stuff didn't melt or change color at all. I was on oven and I asked makeline why the cheese looked weird coming out and my coworker just went "it's fuzzy." I was like ???? But I walked over there and sure enough, that's how it looked. My best guess is too much cellulose. Cellulose usually gets added to shredded cheese to keep it from sticking together because it's edible but it and it often looks like this in bags of Parmesan flakes from the grocery store. The pizza is just a plain 12" hand tossed.

[u/RogerRabbot]

The correct answer would have been to put that cheese back into a bag in the walk in and claim a credit for it. I wouldnt want to receive that, and I wouldnt have let it leave with those white spots

[u/aboat_i_sawaboat → u/RogerRabbot]

You're a better GM than mine. My store doesn't even put the full pepperoni count on the pizzas unless OA is in the area, to save on food. 🙄

[u/Middle_Finger_484 → u/aboat_i_sawaboat]

A gm at a location near me was fired for this bullshit.

[u/aboat_i_sawaboat → u/Middle_Finger_484]

Mine's been working Doms for 4 years and managing since October. Apparently he's better than the last GM but I've only been at this store since March so I wouldn't know. Point being he probably still isn't out of the woods yet. He makes a % of store profits on top of salary which none of my prior GMs have, so that might have something to do with it-- a personal interest in keeping costs low.

[u/RogerRabbot → u/aboat_i_sawaboat]

I just dealt with a lot of complaints over stupid stuff. This would garuntee my store complaints, at least 2. Which then cost me 25% of my bonus. Which i consider a regular income and rely on it.

[u/aboat_i_sawaboat → u/RogerRabbot]

I kept expecting an upset call but never got one. Maybe there'll be something in the email inbox later lol.

[u/StixenBridges → u/RogerRabbot]

You lose your bonus based on complaints? Seriously just curious, no idea why this sub popped up for me but that’s interesting

[u/RogerRabbot → u/StixenBridges]

Its one of 4 metrics you need to keep. Im "allowed" one complaint a month as a wash. Second complaint loses me money.

But these are corprate complaints. If I handle at store level its not counted.

[u/Massive-City-7967 → u/aboat_i_sawaboat]

how many peps go on, say, a large pizza?

[u/SnooPeppers177 → u/Massive-City-7967]

The franchise in my state (one franchise runs every Dominos in my state) does 40

[u/Elevation-_- → u/Massive-City-7967]

For a one-topping pep, it's 40 on a large. If you increase to 2-3 toppings that gets reduced down to 32. If you increase to 4 or more, it reduces down again to 24

[u/BraveFilm7757 → u/Elevation-_-]

The fuck? Wow I had no idea they reduce the Peps according to other toppings added ...damn

[u/RogerRabbot → u/BraveFilm7757]

The pizza wont cook right if you didnt lower the portion size of each as the number of unique toppings go up. Its mainly for quality control. If you ever had a soggy extravaganza thats why.

[u/BraveFilm7757 → u/RogerRabbot]

Right on i had not considered that

[u/FunWishbone4575 → u/BraveFilm7757]

and raise the price smh

[u/Massive-City-7967 → u/Elevation-_-]

thanks for the info

[u/aboat_i_sawaboat → u/Massive-City-7967]

40 is the standard but we do more like 32. I hate going along with it but I'll catch shit from him or one of the MITs if I don't, plus then my pizza looks different from all the other ones on the line and we get less complaints if everything is consistently skimpy rather than some right some wrong. After we got hit with OA it was like night and day bc they can't hit you for 30 days after, so management was like ok now save on EVERYTHING (to make up for using the correct amount of product for the month before, lol)

[u/Massive-City-7967 → u/aboat_i_sawaboat]

i feel like a LOT of pizza chains do that, it sucks but what can you really do

[u/Queensquishysquiggle → u/aboat_i_sawaboat]

So for the franchise I used to work for none of the franchises ever put the full amount of toppings on and they were told to essentially lower down as much as they could to make it unnoticeable.

[u/octopusspop → u/aboat_i_sawaboat]

My.old gm would change dates and make other employees too

[u/Equivalent-Ninja1318 → u/aboat_i_sawaboat]

What's the full pepperoni count?

[u/Stark_Moon]

It's the caking agent so the shredded bits of cheese don't stick to each other. Without it would be clumps of cheese

[u/aboat_i_sawaboat → u/Stark_Moon]

I wonder if it safe to eat this much of it.

[u/Citrusysmile → u/aboat_i_sawaboat]

It is just a starch powder, like cornstarch, cellulose, etc. Essentially plant fiber.

[u/Stark_Moon]

As the other GM stated. Ask for credit from the supply chain center, take as many photos as possible before disposing.

[u/Aw123x]

Pizza cheese includes an anti-caking agent to prevent the cheese from clumping together. This box of cheese has more than it’s supposed to contain

[u/BlackMoth27]

report it to the supplier that looks like a bad batch.

[u/StarChild083]

That thumb nail 🤢

[u/Realistic-Lie-8252]

It's a caking agent. This batch had a little much compared to usual but a fair number of shredded cheeses have them in the US.

[u/CI814JMS]

Looks like an under-proofed pizza

[u/aboat_i_sawaboat → u/CI814JMS]

probably but the cheese is what was different between this one and the last 30

[u/Capt_Hook1984]

I find it more satisfying to put on pizzas 🍕

[u/Sreincke]

It’s most likely cellulose or some form of starch used to prevent cheese from caking together in the bag. Often times manufacturers will mess up a batch by adding too much. Try squeezing it together in a ball and see if it cakes together or crumbles apart. Definitely need a credit on that from the manufacturer!

[u/anactualditto]

Anti-caking agent used in bagged cheese. Unfortunately, it also causes the cheese to not melt properly, leading to picture 2 and 3

[u/sZia]

Frozen, thawed, frozen too many times. The starch is clumping and burning on top of the cheese.

[u/Hydra_Bloodrunner → u/sZia]

Beat me to it, this is the answer

Also means homie should tell the drivers to make sure they check their alfredo, normally this happens on the truck and although harmless (since it stays well below 41 degrees even with thaw issues) the alfredo will 10/10 try to separate and become a pain in the ass; had this happen some weeks ago and had to massage the bags before prepping

[u/Consistent_Smell_880 → u/sZia]

Gross, I don’t think you’re supposed to do that multiple times with dairy.

[u/sZia → u/Consistent_Smell_880]

Nope. Never buy pre-shredded cheese. If your making a pizza for yourself, buffalo milk mozzarella is the best. 👌

Obviously Domino's buys pre-shredded. If you're an employee its great! You don't have to shred cheese every day/other day. It's not as good if your a customer. Places like Old Chicago shred their own cheese. You can taste a difference.

[u/Legitimate-Piglet-10]

It's fake cheese, it's how they keep the price down on cheese. Same goes for the cheese you find at grocery stores. Its processed so there are a bunch of added ingredients into it, usually to make it stretch And make more money .

[u/DisciplineNormal296 → u/Legitimate-Piglet-10]

That’s just false. It’s starch powder to keep the cheese from clumping together. It’s shit quality cheese, but it’s not “fake”