Mulino Caputo Pasticceria
StředníItálie
Pasticceria is Caputo's weak 00 flour, built for pastry rather than pizza. The published specification is 11% protein, W 200 to 220 and P/L 0.60 to 0.70, which puts it far below any pizza flour. That is deliberate: cakes, biscuits and short pastry want a dough that stays tender and does not spring back at you. It sells in 1 kg and 5 kg, so a home baker can genuinely buy it. Caputo publishes no farinograph absorption here, as with its whole current range, so any hydration figure you find elsewhere is recipe advice rather than lab data.
Jak kalkulačka tuto mouku používá
- Okno kynutí. S W 210 a 11 % bílkovin dosahuje těsto vrcholu po přibližně 5,5 h při 22°C, v rozmezí 3–9 h. V lednici při 4°C vydrží až 23 h.
- Rozsah hydratace Podle specifikací odhaduje Pandough 56–63 % vody a tam začíná hydratační pásmo kalkulačky. Pro Tradiční Napoletana v domácí troubě při 290°C doporučuje 61–63 %.
Pasticceria is Caputo's weak 00 flour, built for pastry rather than pizza. The published specification is 11% protein, W 200 to 220 and P/L 0.60 to 0.70, which puts it far below any pizza flour. That is deliberate: cakes, biscuits and short pastry want a dough that stays tender and does not spring back at you. It sells in 1 kg and 5 kg, so a home baker can genuinely buy it. Caputo publishes no farinograph absorption here, as with its whole current range, so any hydration figure you find elsewhere is recipe advice rather than lab data.
Výtvory s touto moukou
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Pasticceria vs L'Allegro 6h
Síla
Střední · W 210Střední · W 210P/L
0.650.58-0.07Bílkoviny
11%11.5%+0.5%Hydratace
——Zrání
—4-8h 22°CPasticceria vs L'Allegro 6h
Pasticceria | ||
|---|---|---|
Síla | Střední · W 210 | Střední · W 210 |
P/L | 0.65 | 0.58-0.07 |
Bílkoviny | 11% | 11.5%+0.5% |
Hydratace | — | — |
Zrání | — | 4-8h 22°C |