Mulino Caputo Oro Super
Velmi silnáItálie
Oro Super is the strongest current Caputo flour by the published numbers: 15.5% protein, W 410 to 430, type 0. The interesting field is P/L 0.70 to 0.80, well above the 0.50 to 0.60 Caputo publishes for its pizza flours. By definition that is more tenacity relative to extensibility, so the specification describes a tighter dough. What it actually feels like at your bench is not something Caputo publishes. This is a 25 kg professional sack with no retail or 5 kg format, and no absorption figure exists.
Jak kalkulačka tuto mouku používá
- Okno kynutí. S W 420 a 15,5 % bílkovin dosahuje těsto vrcholu po přibližně 13 h při 22°C, v rozmezí 6,5–22 h. V lednici při 4°C vydrží 11–81 h.
- Rozsah hydratace Podle specifikací odhaduje Pandough 62–73 % vody a tam začíná hydratační pásmo kalkulačky. Pro Tradiční Napoletana v domácí troubě při 290°C doporučuje 64–68 %.
Oro Super is the strongest current Caputo flour by the published numbers: 15.5% protein, W 410 to 430, type 0. The interesting field is P/L 0.70 to 0.80, well above the 0.50 to 0.60 Caputo publishes for its pizza flours. By definition that is more tenacity relative to extensibility, so the specification describes a tighter dough. What it actually feels like at your bench is not something Caputo publishes. This is a 25 kg professional sack with no retail or 5 kg format, and no absorption figure exists.
very-strong, high-tenacity, long-fermentation, professional, type-0
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