Mulino Caputo 100% grani italiani
SilnáItálie
The name is a sourcing claim, not a technical one: 100% Italian grain. Read the specification separately. Caputo publishes type 0, 12.5% protein, W 250 to 270 and P/L 0.50 to 0.60, which lands it just under Pizzeria in strength and comfortably in medium territory. That suits an overnight dough rather than a multi-day cold ferment. It comes in both 1 kg and 25 kg, so it is one of the few Caputo flours you can test at home before committing to a sack. No absorption figure is published, and origin tells you nothing about water uptake.
Jak kalkulačka tuto mouku používá
- Okno kynutí. S W 260 a 12,5 % bílkovin dosahuje těsto vrcholu po přibližně 7,5 h při 22°C, v rozmezí 4–12 h. V lednici při 4°C vydrží až 35 h.
- Rozsah hydratace Podle specifikací odhaduje Pandough 57–65 % vody a tam začíná hydratační pásmo kalkulačky. Pro Tradiční Napoletana v domácí troubě při 290°C doporučuje 63–65 %.
The name is a sourcing claim, not a technical one: 100% Italian grain. Read the specification separately. Caputo publishes type 0, 12.5% protein, W 250 to 270 and P/L 0.50 to 0.60, which lands it just under Pizzeria in strength and comfortably in medium territory. That suits an overnight dough rather than a multi-day cold ferment. It comes in both 1 kg and 25 kg, so it is one of the few Caputo flours you can test at home before committing to a sack. No absorption figure is published, and origin tells you nothing about water uptake.
Výtvory s touto moukou
Načítání...
100% grani italiani vs BellaNapoli Blue
Síla
Silná · W 260Silná · W 260P/L
0.550.60+0.05Bílkoviny
12.5%11%-1.5%Hydratace
——Zrání
——100% grani italiani vs BellaNapoli Blue
100% grani italiani | ||
|---|---|---|
Síla | Silná · W 260 | Silná · W 260 |
P/L | 0.55 | 0.60+0.05 |
Bílkoviny | 12.5% | 11%-1.5% |
Hydratace | — | — |
Zrání | — | — |