Mulino CaputoPasticceria
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.
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Mulino Caputo Pasticceria is a type 00 flour, W210 strength, 11% protein, and a P/L ratio of 0.65. 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.