Pandough
Saccorosso (Cuoco)

Mulino Caputo Saccorosso (Cuoco)

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Tipo 00 from Mulino Caputo, the red bag (also sold as Cuoco / Chef's Flour). W 300-320, P/L 0.50-0.60, 13% protein. Stronger than Pizzeria for longer cold fermentation and home-oven bakes that need more structure.

Hydration62.0%
62%
Ball count
Ball weight29 cm

Ingredients

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How the calculator uses this flour

  • Fermentation window. From this flour's recorded window, the dough peaks after about 9 h at 22°C, inside a 4.5–15 h window. In the fridge at 4°C, it holds 1.5–50 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%.

Tipo 00 from Mulino Caputo, the red bag (also sold as Cuoco / Chef's Flour). W 300-320, P/L 0.50-0.60, 13% protein. Stronger than Pizzeria for longer cold fermentation and home-oven bakes that need more structure.

Mulino Caputo Saccorosso (Cuoco) fermentation range

The catalog window for Mulino Caputo Saccorosso (Cuoco) is 4.6–14.9 hours at 22°C (72°F). Pandough estimates yeast and timing from that window plus your hydration, salt, yeast type, and the temperatures the dough actually sees.

Fermentation time also depends on dough temperature, yeast amount, hydration, and the split between warm and cold proofing.

Pandough users most often plan about 43 hours for this flour in Traditional Napoletana, based on 190 bakes.

pizza, neapolitan, professional, type-00

Bakes with this flour

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Technical Specifications

Absorption
60%
Ash Content
0.55%

Saccorosso (Cuoco) vs Pizzeria

Pizzeria
Pizzeria
Strength
Strong · W 310Strong · W 270
P/L
0.550.55
Protein
13%12.5%-0.5%
Hydration
——
Maturation
4.6-14.9h 22°C6-14h 22°C+0h