Mulino Caputo Oro Super
Very StrongItaly
Oro Super is the strongest current Caputo flour by the published numbers: 15.5% protein, W 410 to 430, type 0. The interesting field is P/L 0.70 to 0.80, well above the 0.50 to 0.60 Caputo publishes for its pizza flours. By definition that is more tenacity relative to extensibility, so the specification describes a tighter dough. What it actually feels like at your bench is not something Caputo publishes. This is a 25 kg professional sack with no retail or 5 kg format, and no absorption figure exists.
How the calculator uses this flour
- Fermentation window. With W 420 and 15.5% protein, the dough peaks after about 13 h at 22°C, inside a 6.5–22 h window. In the fridge at 4°C, it holds 11–81 h.
- Hydration range. From its specs, Pandough estimates 62–73% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.
Oro Super is the strongest current Caputo flour by the published numbers: 15.5% protein, W 410 to 430, type 0. The interesting field is P/L 0.70 to 0.80, well above the 0.50 to 0.60 Caputo publishes for its pizza flours. By definition that is more tenacity relative to extensibility, so the specification describes a tighter dough. What it actually feels like at your bench is not something Caputo publishes. This is a 25 kg professional sack with no retail or 5 kg format, and no absorption figure exists.
very-strong, high-tenacity, long-fermentation, professional, type-0
Bakes with this flour
Loading...