New York WaterMaker makes difference in NY-style bagels

New York WaterMaker™, producer of a patent-pending water source replication system, helps 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 the New York WaterMaker

 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.

“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 in a press release. “New York WaterMaker replicates water from my favourite 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 more information about New York WaterMaker, visit www.newyorkwatermaker.com