Mulino Caputo Ricca
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Ricca is a strong professional type 0: 13% protein, W 290 to 310, P/L 0.45 to 0.55. On the published numbers it sits alongside Saccorosso in strength while running a slightly lower P/L, meaning Caputo specifies it as a touch more extensible relative to its tenacity. That is a specification, not a promise about how your dough will feel. It is a 25 kg sack with no retail format, so a home baker has no realistic route to it. Caputo publishes no use recommendation for Ricca, and no absorption figure.
Jak kalkulačka tuto mouku používá
- Okno kynutí. S W 300 a 13 % bílkovin dosahuje těsto vrcholu po přibližně 8,5 h při 22°C, v rozmezí 4,5–14 h. V lednici při 4°C vydrží až 47 h.
- Rozsah hydratace Podle specifikací odhaduje Pandough 60–69 % vody a tam začíná hydratační pásmo kalkulačky. Pro Tradiční Napoletana v domácí troubě při 290°C doporučuje 64–68 %.
Ricca is a strong professional type 0: 13% protein, W 290 to 310, P/L 0.45 to 0.55. On the published numbers it sits alongside Saccorosso in strength while running a slightly lower P/L, meaning Caputo specifies it as a touch more extensible relative to its tenacity. That is a specification, not a promise about how your dough will feel. It is a 25 kg sack with no retail format, so a home baker has no realistic route to it. Caputo publishes no use recommendation for Ricca, and no absorption figure.
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