12 months. As we covered earlier, protein in flour is related to gluten in dough. These flours are different from other types of flour since they contain more gluten and protein, which is ideal for baking pizza. The optimal amount of protein in the flour to achieve this is around 12%, which is exactly where you fin Antimo Caputos pizza flours. However, Pizzeria flour is a blend of flours, Manitoba is added to the mix to make the flour stronger. Mill. The Method of Caputo; Caputo Field; Flour. Sale! 25 Kg MORE DETAILS Special High proteinic level. info@molinocaputo.it. Caputo blue flour is one of two special pizza flours used by Italian chefs and people all across the world. Got from middle strength and high elasticity wheat mixture. If that was the case, why would they give it a different name, and why would it have a separate specification sheet with different protein content? Corso San Giovanni a Teduccio, 55 80146 Naples, Italy Tel: +39 081 752.05.66 Fax: +39 081 559.07.81 . See the Strength section for more information. it's a different product than any above, with 13.5% protein. 13.50%. Apparently not all Caputo Chefs Flours are the same? 25 Kg MORE DETAILS Superiore Middle strength . Caputo 1924, The Mill of Naples; Authority, spontaneity and tradition. It is designed for cooking pasta, bread and most notably, pizza. Soft Wheat "00" Flour | Italian Chef's Flour Long Fermentation Baking by Antimo Caputo - 2.2 lb. In other words, the … Add to Cart. AP flour is in the mid-range for gluten content. This 100% wheat flour is a culinary essential, perfect for long fermentation baking. This flour has strong, elastic gluten, great for the home chef or anyone looking to make smaller batches. In Italy, the W stands for the English word "Work," which refers to the flour's ability to absorb water (its hydration potential). People believe it's just a retail packaged Pizzeria, or it's a retail packaged Rinforzato. Caputo Chef’s Flour. SHELF LIFE. This can differ, depending on the individual brand. I have read multiple messages on this site about people using Caputo Chefs Flour (Tipo 00) in the red bag, and that it has 13.5% protein, and is intolerant to long fermentations. The majority of AP flours have a protein content of between eight and 11 percent. Tipo "00" Chefs Flour. Elastic flour with high protein content. from $4.28 $5.98 / 9744 Sold. 57. ITEM CODE. Professional case pack - you will receive 10 packs of Caputo chef's flour 2.2 lb each for a total of 22 lb. There is a lot of conflicting information about this flour. I buy Caputo Chefs Flour (Tipo 00) in a white bag, it only has 10% protein according to the label, and it specifically says "Long Fermentation Baking" on it. 10 / 1 kg. Elastic gluten and soft starch help doughs to get a great hydration. After all, this flour is designed to be versatile. Antimo Caputo. 25 Kg MORE DETAILS Frolla Ideal for pastries. 100. Art of baking; The cuisine range; Events. Antimo Caputo, 0.25 cup. It is ideal for dough that requires long fermentation, pizza, bread, pasta, and cakes. Our Products “00” Pizzeria. Home Caputo “00” Chefs Flour “00” Chefs Flour. Caputo 00 "Chef's" Flour is packaged for retail in 1-kilo bags. PACK SIZE. Elastic flour with high protein content. In America, strong flours have higher protein. 1Kg | 5Kg MORE DETAILS Mulino Caputo. The Caputo flours, Chef’s Flour has a 13% protein content while Pizzeria has a 12.5% protein content. 13% protein. Wie lange und vor alkem wo sollte der Teig gehen. Antimo caputo pizzeria flour is ideal for professional and home-made baked goods, from French croissants and breakfast rolls to traditional Italian Panettone Easter cake and Easter Colomba. Calories: 100 • Carbs: 23g • Fat: 0g • Protein: 3g. This item is currently on backorder but you can still purchase it now and we'll ship as soon as more become available. Protein in pizza flour is important because it’s what makes the dough stretchy and elastic. You will receive 4 packs at an attractive price! The chief difference between the Capitol Pizzeria (blue) and the Chef's (the same as the rinforzato, both red) is their "W" number, which many Americans mis-translate as strength, thereby confusing it with protein content. TYPE “00” PROTEIN. FL-CHEF-10/1. Caputo 00 blue flour is a chef s flour whose particles are much finer than other types of flour like bread flour and all-purpose flour. Thanks to its proteinic features it's the best for taralli, biscuits and waffles. … Caputo's 00 flours for bread, pizza and pasta have higher protein content (11-14%) while still being 00 flour. Flour of the highest quality with a high content of proteins (proteins), which has a particularly airy texture and snow-white color. Qty. 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