Bagel Stores and Pizzerias Roll in the Dough with New York WaterMaker™

Bagel Stores and Pizzerias Roll in the Dough with New York WaterMaker™

Innovative Water Source Replication System Proves to Be a Game Changer

Iselin, NJ – September 29, 2020 – New York WaterMaker™, producer of a patent-pending water source replication system, continues to disrupt the bagel, bakery, and pizza industries with its innovative water source replication system, giving businesses the perfect recipe to replicate world-renowned New York dough. Those in the business know it’s all about the water. 

New York WaterMaker’s system can replicate the specific type of water used in any key geographic location so any restaurant, bagel shop, pizzeria and bakery, regardless of where they are located, can mimic the water they want when making their fresh goods, giving customers the best tasting food and desserts possible. The company is also expanding its focus beyond pizzeria’s, bagel shops and bakeries to other food and beverage manufacturers nationwide, like coffee shops, cafes, and other beverages.

“Water makes up approximately 60-70 percent of bagel and pizza dough, making water a key ingredient of most of these recipes. Unfortunately, a lot of people do not think about the quality of the water they use when it comes to taste,” said Paul Errigo, CEO of New York WaterMaker.  

The Science Behind it

Minerals dissolved in water (mostly magnesium and calcium) can help proteins in the flour bond together more tightly, forming a stronger gluten structure, the network of interconnected proteins that give dough its strength and elasticity.  In short, the higher the mineral content of water (measured in parts per million or ppm), the stronger and chewier the dough. New York water has the ideal characteristics for dough and baking, which any industry expert or artisan baker will tell you.

What Our Customers Are Saying

We installed a New York WaterMaker in our state-of-the-art dough room at the North American Pizza & Culinary Academy because we know how important water is as an ingredient in dough and pizza,” said Master Istruttore, PFC Leo Spizzirri.  “We teach our students that in order to make great pizza, they have to use all of the finest ingredients like tomatoes, cheese, flour, yeast, and water, which is one of the main ingredients in any pizza recipe.  You need great dough to make great pizza, and you need ideal water to make great dough.  The importance of water as an ingredient can not be understated, and New York WaterMaker delivers perfect water for pizza dough every time, and in every location.”

We have been making great bread in Pt. Pleasant, NJ for over 20 years, but there was one thing in Pt. Pleasant that we couldn’t get; great water for baking,” said Joe Leone, master baker and bread specialist, Joe Leone’s Italian Specialties. “New York WaterMaker replicates water from my favorite bakery in the world in Bronx, NY. My bread quality and taste went from really good to great.  Our sales have gone up over 10% since we started using the NYWM system, and all of our customers have noticed it, which was proven during a blind taste test of close to 700 people.”

For an inside look at why New York water tastes so good, and why it is ideal for baking, check out this YouTube video: https://www.youtube.com/watch?v=q_louycAXGY&feature=youtu.be

For more information about New York WaterMaker, visit www.newyorkwatermaker.com

or call 866.885.1522 for a free consultation.

About New York WaterMaker:

Launched in 1998 at The International Pizza Expo in Las Vegas, NV, New York WaterMaker™ manufactures its innovative, patent-pending water replication system that allows restaurants, bakeries, bagel stores, pizzerias, and beverage companies to replicate the specific type of water used in a key geographical location, or customize any water profile they desire. Businesses can now create NYC bagels or pizza anywhere in the world, and franchisors and multiple facility operators can ensure that their food and/or beverages taste exactly the same across multiple locations and regions.

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Media Contact:
Candace Vadnais
201-675-4990
candace@fastlane.co

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