Americana Super
Antimo Caputo
Americana Super by Mulino Caputo. Italian Type 00 pizza flour. Technical specifications sourced from manufacturer data; verify before production use.
Optimal hydration: 60% – 68%
Very strong flour, ideal for extended cold fermentation (48-72h). Can handle demanding recipes.
Optimal fermentation: 12-36 hoursat 22°C
TestedVery strong flour (W390). Needs long fermentation to develop. 0.1-0.2% fresh yeast. Hydration 60-68%.
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Antimo 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 60–68%. Americana Super by Mulino Caputo. Italian Type 00 pizza flour. Technical specifications sourced from manufacturer data; verify before production use. It ferments best over 12–36 hours at room temp (22°C). Very strong flour (W390). Needs long fermentation to develop. 0.1-0.2% fresh yeast. Hydration 60-68%.