Mulino Caputo 100% grani italiani
StrongItaly
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.
How the calculator uses this flour
- Fermentation window. With W 260 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 35 h.
- Hydration range. From its specs, Pandough estimates 57–65% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 63–65%.
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.
Bakes with this flour
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100% grani italiani vs BellaNapoli Blue
Strength
Strong · W 260Strong · W 260P/L
0.550.60+0.05Protein
12.5%11%-1.5%Hydration
——Maturation
——100% grani italiani vs BellaNapoli Blue
100% grani italiani | ||
|---|---|---|
Strength | Strong · W 260 | Strong · W 260 |
P/L | 0.55 | 0.60+0.05 |
Protein | 12.5% | 11%-1.5% |
Hydration | — | — |
Maturation | — | — |