Mulino CaputoIntegrale
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.
Comments
0No comments yet. Be the first to share your bake.
Technical Specifications
Ash Content | 1.7% |
Community Ratings
No community bakes yet
Bake with this flour and share your results!
Mulino Caputo Integrale is a type wholemeal flour, W180 strength, 13% protein, a P/L ratio of 0.85, and a recommended hydration range of 65–75%. 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.