Pandough
Americana Super
Type 00Very StrongFlag of ITItaly

Americana Super

Mulino Caputo

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

W Strength
390W
Very Strong
P/L Ratio
0.55
Protein
15.25%
Hydration
72-80%
Optimal hydration

72% – 80%

45%65%85%95%
72%Min
80%Max

Very strong flour with excellent extensibility. Handles high hydration beautifully — perfect for Neapolitan pizza and long ferments.

7-22 hoursat 22°C

Tested
4h24h48h72h
7hMin
22hMax

Very strong flour (W390). Needs long fermentation to develop. 0.1-0.2% fresh yeast. Hydration 60-68%.

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Mulino Caputo Americana Super is a type 00 flour, W390 strength, 15.25% protein, a P/L ratio of 0.55, and a recommended hydration range of 72–80%. Americana Super by Mulino Caputo. Italian Type 00 pizza flour. Technical specifications sourced from manufacturer data; verify before production use. It ferments best over 6.6–21.5 hours at room temp (22°C). Very strong flour (W390). Needs long fermentation to develop. 0.1-0.2% fresh yeast. Hydration 60-68%.