Mulino Caputo100% grani italiani
The name is a sourcing claim, not a technical one: 100% Italian grain. Read the specification separately. Caputo publishes type 0, 12.5% protein, W 250 to 270 and P/L 0.50 to 0.60, which lands it just under Pizzeria in strength and comfortably in medium territory. That suits an overnight dough rather than a multi-day cold ferment. It comes in both 1 kg and 25 kg, so it is one of the few Caputo flours you can test at home before committing to a sack. No absorption figure is published, and origin tells you nothing about water uptake.
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Mulino Caputo 100% grani italiani is a type 0 flour, W260 strength, 12.5% protein, and a P/L ratio of 0.55. The name is a sourcing claim, not a technical one: 100% Italian grain. Read the specification separately. Caputo publishes type 0, 12.5% protein, W 250 to 270 and P/L 0.50 to 0.60, which lands it just under Pizzeria in strength and comfortably in medium territory. That suits an overnight dough rather than a multi-day cold ferment. It comes in both 1 kg and 25 kg, so it is one of the few Caputo flours you can test at home before committing to a sack. No absorption figure is published, and origin tells you nothing about water uptake.