Integrale
Mulino Caputo
Caputo's whole wheat flour with a finer grind than typical wholemeal. High in fiber and germ, delivering rich nutty flavor. Best used blended 10-30% with Pizzeria or Chef for added flavor and nutrition without sacrificing texture. Pure integrale works for rustic breads.
Optimal hydration: 65% – 75%
Softer flour — best for short fermentation times. Watch hydration carefully to avoid slack dough.
Optimal fermentation: 4-8 hoursat 22°C
TestedW170-190 whole wheat. Bran limits warm fermentation. 4-8h warm maximum before gluten degrades.
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Technical Specifications
Absorption | 65% |
Ash Content | 1.7% |
Mulino Caputo Integrale is a type wholemeal flour, W180 strength, 13% protein, a P/L ratio of 0.85, a recommended hydration range of 65–75%, and 65% absorption. Caputo's whole wheat flour with a finer grind than typical wholemeal. High in fiber and germ, delivering rich nutty flavor. Best used blended 10-30% with Pizzeria or Chef for added flavor and nutrition without sacrificing texture. Pure integrale works for rustic breads. It ferments best over 4–8 hours at room temp (22°C). W170-190 whole wheat. Bran limits warm fermentation. 4-8h warm maximum before gluten degrades.