Mulino CaputoPasta Fresca e Gnocchi
Silky 00 flour calibrated for fresh pasta and gnocchi. Caputo publishes 12.5% protein, W 260 to 280 and P/L 0.70 to 0.80. That P/L is the point: markedly more tenacious than the 0.50 to 0.60 the pizza flours run, which is what keeps a sheeted dough from tearing and gnocchi from going gluey. The fine grind makes rolling and shaping easy. Also good for delicate pastry where tenderness matters more than lift.
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Ash Content | 0.55% |
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Mulino Caputo Pasta Fresca e Gnocchi is a type 00 flour, W270 strength, 12.5% protein, a P/L ratio of 0.75, and a recommended hydration range of 45–55%. Silky 00 flour calibrated for fresh pasta and gnocchi. Caputo publishes 12.5% protein, W 260 to 280 and P/L 0.70 to 0.80. That P/L is the point: markedly more tenacious than the 0.50 to 0.60 the pizza flours run, which is what keeps a sheeted dough from tearing and gnocchi from going gluey. The fine grind makes rolling and shaping easy. Also good for delicate pastry where tenderness matters more than lift.