Mulino Caputo Integrale
MediumItaly
Wholemeal wheat flour from Mulino Caputo. W 170-190, P/L 0.80-0.90, 13% protein. Finer than many wholemeals. Commonly blended 10-30% into Pizzeria or Saccorosso; pure for rustic breads.
Contains: wheat (wholemeal)
How the calculator uses this flour
- Fermentation window. With W 180 and 13% protein, the dough peaks after about 5 h at 22°C, inside a 2.5–8 h window. In the fridge at 4°C, it holds up to 17 h.
- Hydration range. From its specs, Pandough estimates 55–62% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 60–62%.
Wholemeal wheat flour from Mulino Caputo. W 170-190, P/L 0.80-0.90, 13% protein. Finer than many wholemeals. Commonly blended 10-30% into Pizzeria or Saccorosso; pure for rustic breads.
Bakes with this flour
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Technical Specifications
Ash Content | 1.7% |
Integrale vs Farina Integrale
Strength
Medium · W 180Medium · W 190P/L
0.851.00+0.15Protein
13%10%-3.0%Hydration
——Maturation
——Integrale vs Farina Integrale
Integrale | ||
|---|---|---|
Strength | Medium · W 180 | Medium · W 190 |
P/L | 0.85 | 1.00+0.15 |
Protein | 13% | 10%-3.0% |
Hydration | — | — |
Maturation | — | — |