Mulino CaputoRicca
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.
Comments
0No comments yet. Be the first to share your bake.
Community Ratings
No community bakes yet
Bake with this flour and share your results!
Mulino Caputo Ricca is a type 0 flour, W300 strength, 13% protein, and a P/L ratio of 0.50. 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.