Sysco announced the launch of Arrezzio Imperial Gluten-Free Parbaked Pizza Crusts, a new addition to its Cutting Edge Solutions lineup, designed to help operators deliver high-quality pizzas that appeal to customers with dietary restrictions.
The new gluten-free pizza crusts combine high-quality ingredients with traditional preparation techniques to deliver an authentic artisan experience without the labor-intensive in-house dough-making. Hand-stretched and partially stone-baked, the crusts deliver the familiar texture and flavor of classic pizzas while meeting gluten-free and allergen-free requirements.
Available in two popular formats — Neapolitan and Pinsa— the Arrezzio Imperial Gluten-Free Parbaked Pizza Crusts are crafted from high-quality flours and non-GMO ingredients. The products are free of cheese and egg, giving operators added flexibility in storage and handling: they can be held at room temperature for up to 4-5 hours and refrigerated for up to 7 days.
Image Credit: Arrezzio
What Makes This Trend Stand Out
- Gluten-free Innovations
- Parbaked pizza crusts that meet gluten-free and allergen-free standards are transforming the pizza industry by providing inclusive options for those with dietary restrictions.
- Artisan Convenience
- The advent of high-quality parbaked pizza crusts allows operators to offer artisan-style pizzas without the need for time-consuming dough preparation.
- Flexible Food Storage
- New storage capabilities for parbaked pizza crusts, which remain fresh for several hours at room temperature, introduce a new level of flexibility and efficiency in food service operations.
Sectors Adopting This
- Food Service Equipment
- Innovative parbaked crusts redefine the role of kitchen equipment by reducing the reliance on traditional pizza-making machinery.
- Gluten-free Food Production
- The demand for diverse gluten-free products drives significant growth in the niche market of gluten-free food production.
- Specialty Ingredients
- The use of high-quality, non-GMO flours in gluten-free crusts highlights a growing trend towards specialty ingredients in food manufacturing.
