Mulino Caputo Superiore
SilnáItálie
Ignore the name. Superiore is a medium 00 flour, not a premium one: 12% protein, W 240 to 260, P/L 0.50 to 0.60. That is weaker than Pizzeria and points at same-day or overnight doughs rather than long cold fermentation. Its P/L band is the same balanced 0.50 to 0.60 Caputo publishes across most of the pizza range. It ships in 25 kg sacks only, so this is a professional bakery flour with no home format. As everywhere in the current Caputo catalog, no farinograph absorption is published.
Jak kalkulačka tuto mouku používá
- Okno kynutí. S W 250 a 12 % bílkovin dosahuje těsto vrcholu po přibližně 7 h při 22°C, v rozmezí 3,5–11 h. V lednici při 4°C vydrží až 32 h.
- Rozsah hydratace Podle specifikací odhaduje Pandough 57–64 % vody a tam začíná hydratační pásmo kalkulačky. Pro Tradiční Napoletana v domácí troubě při 290°C doporučuje 62–64 %.
Ignore the name. Superiore is a medium 00 flour, not a premium one: 12% protein, W 240 to 260, P/L 0.50 to 0.60. That is weaker than Pizzeria and points at same-day or overnight doughs rather than long cold fermentation. Its P/L band is the same balanced 0.50 to 0.60 Caputo publishes across most of the pizza range. It ships in 25 kg sacks only, so this is a professional bakery flour with no home format. As everywhere in the current Caputo catalog, no farinograph absorption is published.
medium-strength, professional, type-00, italian, short-ferment
Výtvory s touto moukou
Načítání...
Superiore vs All-Purpose 00
Síla
Silná · W 250Silná · W 250P/L
0.550.55Bílkoviny
12%12%Hydratace
——Zrání
—3.6-11.1h 22°CSuperiore vs All-Purpose 00
Superiore | ||
|---|---|---|
Síla | Silná · W 250 | Silná · W 250 |
P/L | 0.55 | 0.55 |
Bílkoviny | 12% | 12% |
Hydratace | — | — |
Zrání | — | 3.6-11.1h 22°C |