Pandough
Alba
Type 00StrongFlag of ITItaly

Alba

Mulino Caputo

Alba by Mulino Caputo. Italian Type 00 pizza flour. Technical specifications sourced from manufacturer data; verify before production use.

W Strength
270W
Strong
P/L Ratio
0.55
Protein
12.75%
Hydration
58-65%
Optimal hydration

58% – 65%

45%65%85%95%
58%Min
65%Max

Strong flour suitable for most pizza styles. Works great with 24-48h cold fermentation.

4-12 hoursat 22°C

Tested
4h24h48h72h
4hMin
12hMax

Strong flour (W270). Classic Neapolitan window. 0.1-0.3% fresh yeast. Hydration 58-65%.

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Best For

Pizza Classica

Hydration62.0%
Ball count
Ball weight31 cm

Ingredients

0/5
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Mulino Caputo Alba is a type 00 flour, W270 strength, 12.75% protein, a P/L ratio of 0.55, and a recommended hydration range of 58–65%. Alba by Mulino Caputo. Italian Type 00 pizza flour. Technical specifications sourced from manufacturer data; verify before production use. It ferments best over 3.9–12.4 hours at room temp (22°C). Strong flour (W270). Classic Neapolitan window. 0.1-0.3% fresh yeast. Hydration 58-65%.