Alba
Antimo Caputo
Alba by Mulino Caputo. Italian Type 00 pizza flour. Technical specifications sourced from manufacturer data; verify before production use.
Optimal hydration: 58% – 65%
Strong flour suitable for most pizza styles. Works great with 24-48h cold fermentation.
Optimal fermentation: 8-24 hoursat 22°C
TestedStrong flour (W270). Classic Neapolitan window. 0.1-0.3% fresh yeast. Hydration 58-65%.
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Best For
Antimo 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 8–24 hours at room temp (22°C). Strong flour (W270). Classic Neapolitan window. 0.1-0.3% fresh yeast. Hydration 58-65%.