Mulino CaputoPizza a Metro
Strong flour from Caputo for meter-long Roman-style pizza and American styles. Contains natural wheat malt for browning at lower oven temperatures. High protein and W strength supports extended fermentation. AVPN approved supplier.
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Technical Specifications
Ash Content | 0.55% |
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Mulino Caputo Pizza a Metro is a type 00 flour, W320 strength, 13.5% protein, a P/L ratio of 0.47, and a recommended hydration range of 60–70%. Strong flour from Caputo for meter-long Roman-style pizza and American styles. Contains natural wheat malt for browning at lower oven temperatures. High protein and W strength supports extended fermentation. AVPN approved supplier. It ferments best over 5.4–17.5 hours at room temp (22°C). Strong flour for meter-long Roman pizza and NY-style. Contains natural wheat malt for browning at lower oven temps. Supports high hydration (65-70%). 48-72h cold ferment works well.