self rising crusts
Self Rising
self rising crusts
Thin Crust
self rising crusts
Deli
cheese stuffed deli crusts
Cheese Stuffed
Deli
self rising crusts
Brick Oven Style
Square
self rising crusts
Organic Thin Crust
organic rising crusts
Organic
Self Rising
self rising crusts
Single Serve
(microwaveable)
self rising crusts
Flatbread

The Widest Offering of Crusts for All Occasions and Tastes

The basis of any great pizza is a great crust. Which is precisely why we at Richelieu Foods create pizza crusts of exceptional quality with authentic pizzeria-style flavor and appearance. As a result, Richelieu Foods is now one of the nation’s leading manufacturers of cold-pressed crusts developed to meet the diverse needs of all our clientele. Most importantly, Richelieu Foods has earned its reputation by ensuring customer satisfaction and by delivering not only superior products, but innovative services and solutions as well.

Richelieu Foods offers you the expertise of the most responsive and knowledgeable people in the industry, people who are committed to providing unbeatable quality, flavor and value to every customer, every time. That solid foundation allows Richelieu Foods to provide its customers with crusts that are nothing short of masterpieces in themselves.

Among all the available methods of manufacturing pizza crust, none compares to the excellent results achieved by the double cold pressed process used exclusively by Richelieu Foods, Inc. In fact, our process simulates the kneading and rising cycles used in pizzerias in all its crusts.

At Richelieu Foods, our dough is made with only enriched flour and real yeast leavening – not the inferior chemical leavening used in hot pressed or sheet-pressed crusts. The dough is then allowed to develop briefly before receiving a first cold-press. The dough then relaxes for the precise amount of time needed to rise to perfection so it can be pressed once again to its final shape. The time consuming attention to resting the dough ensures development of the optimal cell structure for the bread like texture consumers prefer. After resting, some crust styles are docked, or punctured, to ensure uniformity, consistent shape, and lip definition.

The result of our double cold-pressed method is well worth the effort and time involved because it yields an authentic yeasty pizzeria-style crust that’s crisp on the outside, light and chewy inside… just the way your customers like it.

When we assure quality, we can back our claim. Our plant is under Statistical Process Control (S.P.C.). Our Proprietary computer system assures that our product is within client specifications throughout the entire process. Our S.P.C. system allows us to provide our clients with Certificates of Analysis (C.O.A.) with or before their product arrives at their dock – thus saving them time, money and aggravation.