1. What are the baking tips for a perfect pizza?
Per the baking instructions on the box, we recommend cooking our pizza directly on the center oven rack at 425 degrees for 9-11 minutes. There are endless possibilities to enhance Sonoma Flatbreads such as sprinkling basil or other spices on top of a freshly baked pizza, lowering the oven rack to be closer to the heat source to obtain an even crispier crust, as well as many more! If you’ve developed a new way to enjoy Sonoma Flatbreads, we encourage you to be creative and share with us on our Facebook page!
2. How do I get my local grocer to purchase these pizzas?
Ask the store manager! Your grocer can contact us directly through the contact information on our website.
3. What is the shelf life after I purchase my pizza?
Please reference the “Best if Used By (MMDDYYYY)” on the top panel of the package.
4. Is there MSG or other preservatives in Sonoma Flatbreads?
Sonoma Flatbreads contain no MSG or any other added preservatives.
5. I am a Celiac, what precautions do you take to make sure my Gluten Free pizza is safe for me?
Our bakery is certified by the Gluten-Free Certification Organization (GFCO). For more information regarding the process and the standards to hold this certification, we encourage you to visit http://www.gfco.org/get-certified/standards/.
6. What is NatureCrust?
NatureCrust is our proprietary, light and crispy, USDA Certified Organic, non-GMO and multigrain crust. It is our special recipe made from Organic Wheat, Quinoa, Amaranth, Sorghum and Millet flours.
7. What does “organic” mean?
Simply stated, organic produce and other ingredients are grown without the use of pesticides, synthetic fertilizers, sewage sludge, genetically modified organisms, or ionizing radiation. Animals that produce meat, poultry, eggs, and dairy products do not take antibiotics or growth hormones.
“Organic” is a labeling term that denotes products produced under the authority of the U.S. Department of Agriculture’s Organic Rule. The principal guidelines for organic production are to use materials and practices that enhance the ecological balance of natural systems and that integrate the parts of the farming system into an ecological whole.
The USDA National Organic Program (NOP) defines organic as follows:
- Organic food is produced by farmers who emphasize the use of renewable resources and the conservation of soil and water to enhance environmental quality for future generations.
- Organic meat, poultry, eggs, and dairy products come from animals that are given no antibiotics or growth hormones.
- Organic food is produced without using most conventional pesticides; fertilizers made with synthetic ingredients or sewage sludge; bioengineering; or ionizing radiation.
- Before a product can be labeled “organic,” a Government-approved certifier inspects the farm where the food is grown to make sure the farmer is following all the rules necessary to meet USDA organic standards.
- Companies that handle or process organic food before it gets to your local supermarket or restaurant must be certified, too.
8. How is organic labeled?
The USDA has identified for three categories of labeling organic products:
100% Organic: Made with 100% organic ingredients
Organic: Made with at least 95% organic ingredients
Made With Organic Ingredients: Made with a minimum of 70% organic ingredients with strict restrictions on the remaining 30% including no GMOs (genetically modified organisms)
Products with less than 70% organic ingredients may list organically produced ingredients on the side panel of the package, but may not make any organic claims on the front of the package.
9. What are the standards that define “certified organic”?
When a grower or processor is “certified organic,” a USDA accredited public or private organization has verified that the business meets or exceeds the standards set forth in the USDA Organic Rule. Consumers can rest assured that the use of genetically modified organisms (GMOs), sewage sludge and ionizing radiation (irradiation) are strictly prohibited throughout organic food production.
10. Is organic food more nutritious than conventional food?
There is no research that makes this claim.
Organic foods are not necessarily more nutritious, rather organic foods are spared the application of potentially harmful long-lasting insecticides, herbicides, fungicides and fertilizers.
11. Does organic food taste better?
Taste is an individual matter and an increasing number of consumers believe organic food tastes better.
12. Do organic farmers use pesticides?
Yes. When pest populations get out of balance, growers will try various options like insect predators, mating disruption, traps and barriers. If these fail, the certifier may grant permission to apply botanical or other non-persistent pesticides from the USDA National List of Approved Substances under restricted conditions. These include herbicides, insecticides and fungicides if they are considered botanical (derived from plants and are broken down quickly by oxygen and sunlight) or natural (such as bone meal from animals.)
13. What is rBST free?
Recombinant bovine somatotropin (rBST) is a synthetic version of the Bovine somatotropin (BST) natural hormone found in the pituitary glands of all cows. rBST is used by many commercial dairies to increase milk production.
Researchers who studied BST in cows found that cows with elevated levels of the hormone produced more milk. They also discovered that BST extracted from one cow and injected into another would result in higher levels of milk production for the BST treated cow. Increased milk production per cow was attractive to some dairy farmers and as a result, synthesized BST was developed by recombining the DNA of bacteria to force them to produce the hormone.
This synthetic BST, or rBST, was then tested in dairy cattle. In the US, the United States Department of Agriculture (USDA) determined that because rBST is a species-specific growth hormone, milk from rBST treated cows is identical to that of cows not injected with the hormone. As a result, rBST treated milk was approved for commercial sale.
14. What is the difference between “organic” and “natural”?
“Natural” means that the product has undergone minimal processing. Unlike products that are certified organic, natural products have no certification or inspection system. Also, “natural” does not necessarily relate to growing methods or the use of preservatives.
15. Do organic foods cost more than conventional foods?
Yes. It is important to remember that prices for organic products reflect many of the same costs as conventional items in terms of growing, harvesting, transportation, and storage, but organic products must meet stricter regulations governing all of these steps. Therefore, the process is often more labor and management intensive. Organic farmers have an added cost of compliance with organic certification standards and government programs do not subsidize organic farming.
16. Where can I find more information about organic foods?
- Organic Trade Association: http://www.ota.com
- Organic Farming Research Association: http://www.ofrf.org
- USDA’s national organic program: http://www.ams.usda.gov/nop/
17. What are Uncured Meats?
The biggest difference between cured and uncured is how the meats are preserved: meats use chemicals and additives while uncured meats rely on natural salts and flavorings. Uncured products have labels with: “No Nitrates or Nitrites added except those naturally in celery powder or juice”. So whether it is a manufactured version that is commonly used or the natural version (celery powder, etc.) the color formation and stability come from this source.