Mulino Caputo Frolla
WeakItaly
Frolla is the weakest flour in the current Caputo lineup: 11% protein, W 140 to 160, P/L 0.45 to 0.55, type 0. It is named for pasta frolla, Italian shortcrust, and the specification matches that job. At W 150 or so there is nothing to hold a long fermentation together, so do not reach for it as a pizza or bread flour. Before you get attached: it ships in 25 kg sacks only, with no retail format, so this is a professional pastry kitchen product. Caputo publishes no absorption figure for it.
How the calculator uses this flour
- Fermentation window. With W 150 and 11% protein, the dough peaks after about 4 h at 22°C, inside a 2–6.5 h window. In the fridge at 4°C, it holds up to 11 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%.
Frolla is the weakest flour in the current Caputo lineup: 11% protein, W 140 to 160, P/L 0.45 to 0.55, type 0. It is named for pasta frolla, Italian shortcrust, and the specification matches that job. At W 150 or so there is nothing to hold a long fermentation together, so do not reach for it as a pizza or bread flour. Before you get attached: it ships in 25 kg sacks only, with no retail format, so this is a professional pastry kitchen product. Caputo publishes no absorption figure for it.
Bakes with this flour
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Frolla vs 805 Frolla
Strength
Weak · W 150Weak · W 150P/L
0.50—Protein
11%11%Hydration
——Maturation
——Frolla vs 805 Frolla
Frolla | ||
|---|---|---|
Strength | Weak · W 150 | Weak · W 150 |
P/L | 0.50 | — |
Protein | 11% | 11% |
Hydration | — | — |
Maturation | — | — |