Mulino Caputo Pasticceria
MediumItaly
Pasticceria is Caputo's weak 00 flour, built for pastry rather than pizza. The published specification is 11% protein, W 200 to 220 and P/L 0.60 to 0.70, which puts it far below any pizza flour. That is deliberate: cakes, biscuits and short pastry want a dough that stays tender and does not spring back at you. It sells in 1 kg and 5 kg, so a home baker can genuinely buy it. Caputo publishes no farinograph absorption here, as with its whole current range, so any hydration figure you find elsewhere is recipe advice rather than lab data.
How the calculator uses this flour
- Fermentation window. With W 210 and 11% protein, the dough peaks after about 5.5 h at 22°C, inside a 3–9 h window. In the fridge at 4°C, it holds up to 23 h.
- Hydration range. From its specs, Pandough estimates 56–63% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 61–63%.
Pasticceria is Caputo's weak 00 flour, built for pastry rather than pizza. The published specification is 11% protein, W 200 to 220 and P/L 0.60 to 0.70, which puts it far below any pizza flour. That is deliberate: cakes, biscuits and short pastry want a dough that stays tender and does not spring back at you. It sells in 1 kg and 5 kg, so a home baker can genuinely buy it. Caputo publishes no farinograph absorption here, as with its whole current range, so any hydration figure you find elsewhere is recipe advice rather than lab data.
Bakes with this flour
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Pasticceria vs L'Allegro 6h
Strength
Medium · W 210Medium · W 210P/L
0.650.58-0.07Protein
11%11.5%+0.5%Hydration
——Maturation
—4-8h 22°CPasticceria vs L'Allegro 6h
Pasticceria | ||
|---|---|---|
Strength | Medium · W 210 | Medium · W 210 |
P/L | 0.65 | 0.58-0.07 |
Protein | 11% | 11.5%+0.5% |
Hydration | — | — |
Maturation | — | 4-8h 22°C |