Mulino Caputo Pasta Fresca e Gnocchi
StrongItaly
Tipo 00 from Mulino Caputo for fresh pasta and gnocchi. W 260-280, P/L 0.70-0.80, 12.5% protein on the current mill page. Soft, easy to roll; also used for tender pastry.
How the calculator uses this flour
- Fermentation window. With W 270 and 12.5% protein, the dough peaks after about 7.5 h at 22°C, inside a 4–12 h window. In the fridge at 4°C, it holds up to 38 h.
- Hydration range. From its specs, Pandough estimates 59–67% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–67%.
Tipo 00 from Mulino Caputo for fresh pasta and gnocchi. W 260-280, P/L 0.70-0.80, 12.5% protein on the current mill page. Soft, easy to roll; also used for tender pastry.
Bakes with this flour
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Technical Specifications
Ash Content | 0.55% |
Pasta Fresca e Gnocchi vs 00 Speedy H10
Strength
Strong · W 270Strong · W 270P/L
0.750.55-0.20Protein
12.5%12.7%+0.2%Hydration
——Maturation
—8-10h 22°CPasta Fresca e Gnocchi vs 00 Speedy H10
Pasta Fresca e Gnocchi | ||
|---|---|---|
Strength | Strong · W 270 | Strong · W 270 |
P/L | 0.75 | 0.55-0.20 |
Protein | 12.5% | 12.7%+0.2% |
Hydration | — | — |
Maturation | — | 8-10h 22°C |