Mulino Caputo Superiore
StrongItaly
Ignore the name. Superiore is a medium 00 flour, not a premium one: 12% protein, W 240 to 260, P/L 0.50 to 0.60. That is weaker than Pizzeria and points at same-day or overnight doughs rather than long cold fermentation. Its P/L band is the same balanced 0.50 to 0.60 Caputo publishes across most of the pizza range. It ships in 25 kg sacks only, so this is a professional bakery flour with no home format. As everywhere in the current Caputo catalog, no farinograph absorption is published.
How the calculator uses this flour
- Fermentation window. With W 250 and 12% protein, the dough peaks after about 7 h at 22°C, inside a 3.5–11 h window. In the fridge at 4°C, it holds up to 32 h.
- Hydration range. From its specs, Pandough estimates 57–64% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 62–64%.
Ignore the name. Superiore is a medium 00 flour, not a premium one: 12% protein, W 240 to 260, P/L 0.50 to 0.60. That is weaker than Pizzeria and points at same-day or overnight doughs rather than long cold fermentation. Its P/L band is the same balanced 0.50 to 0.60 Caputo publishes across most of the pizza range. It ships in 25 kg sacks only, so this is a professional bakery flour with no home format. As everywhere in the current Caputo catalog, no farinograph absorption is published.
medium-strength, professional, type-00, italian, short-ferment
Bakes with this flour
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Superiore vs All-Purpose 00
Strength
Strong · W 250Strong · W 250P/L
0.550.55Protein
12%12%Hydration
——Maturation
—3.6-11.1h 22°CSuperiore vs All-Purpose 00
Superiore | ||
|---|---|---|
Strength | Strong · W 250 | Strong · W 250 |
P/L | 0.55 | 0.55 |
Protein | 12% | 12% |
Hydration | — | — |
Maturation | — | 3.6-11.1h 22°C |