Mulino CaputoFrolla
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.
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Mulino Caputo Frolla is a type 0 flour, W150 strength, 11% protein, and a P/L ratio of 0.50. 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.