Experimenting with different types of crust when creating or expanding your menu is a great idea to generate interest and buzz. This will attract new customers. This is also an opportunity to capitalize on popular trends like healthier food options.
Include whole grain and multigrain pizza crusts in your menu. This will help you meet the expectations of customers who want healthier options and dispel the myth that pizza is unsuitable for a healthy lifestyle.
Look at the whole grain and multigrain croutons and what they can do for your menu.
Whole Grain Vs. Multigrain
The terms whole grain and multiple grains are often used interchangeably. However, they have a subtle yet significant difference.
Whole grain is when the entire grain kernel, including the bran and germ (which are nutritious), is used to make the crust. Multigrain means that the product comprises more than one type of grain—for example, barley, wheat, and oats. More is not always better. Multigrain products may (but are not required to) include some whole grains to preserve fibers, minerals, and phytonutrients. Multigrain ingredients tend to be refined, which means they have been stripped of fiber and essential nutrients during processing. Multigrain blends have a taste and texture that is different from whole wheat.
Checking the list of ingredients is the easiest way to determine the type of crust. If “whole” is listed before the grain type, and grains are the first ingredient, then the crust contains whole grains.
Crust performance
There are also differences between multigrain and whole-grain crusts.
Whole grain crusts
Mixing bread flour into the dough will give it a chewy, doughy texture.
When combined with bread flour, they can be a little crumbly.
If not enough water is added to the mix, it can lack moisture.
Multigrain crusts
Crispiness is not required for excellent texture
They are better suited for flavor enhancements such as butter, honey, or malt
If not enough water is added to the mix, it can lack moisture
Practical Uses
Multigrain and whole-grain crusts work best for medium-thick pizzas or any other dish where crispiness is not required. The texture and chewiness of the crust add a distinct flavor to pizza compared to a white flour recipe. These crusts are made into single-serve restaurant portions for customers wanting healthier options.
Whole grain crusts can be an excellent option for schools and institutions whose nutritional needs dictate the recipe. The government guidelines can be challenging to understand. Alive & Kickin’ Pizza Crust has the best products for you, whether you want multigrain or whole-grain crusts.
You don’t have to limit yourself. Learn more about our customized crust offerings and how we can meet your nutritional needs and create delicious, nutritious menu items and pies unique to you.
Check out our “Product Spotlights” for articles about flatbreads and self-rising and par-baked crusts. Also, check out our comparison guide of pizza crust types.