Mulino Caputo Ricca
StrongItaly
Ricca is a strong professional type 0: 13% protein, W 290 to 310, P/L 0.45 to 0.55. On the published numbers it sits alongside Saccorosso in strength while running a slightly lower P/L, meaning Caputo specifies it as a touch more extensible relative to its tenacity. That is a specification, not a promise about how your dough will feel. It is a 25 kg sack with no retail format, so a home baker has no realistic route to it. Caputo publishes no use recommendation for Ricca, and no absorption figure.
How the calculator uses this flour
- Fermentation window. With W 300 and 13% protein, the dough peaks after about 8.5 h at 22°C, inside a 4.5–14 h window. In the fridge at 4°C, it holds up to 47 h.
- Hydration range. From its specs, Pandough estimates 60–69% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.
Ricca is a strong professional type 0: 13% protein, W 290 to 310, P/L 0.45 to 0.55. On the published numbers it sits alongside Saccorosso in strength while running a slightly lower P/L, meaning Caputo specifies it as a touch more extensible relative to its tenacity. That is a specification, not a promise about how your dough will feel. It is a 25 kg sack with no retail format, so a home baker has no realistic route to it. Caputo publishes no use recommendation for Ricca, and no absorption figure.
Bakes with this flour
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