Tipo 1
Antimo Caputo
Semi-whole grain flour balancing refined 00 and wholemeal characteristics. 13% protein with 3.2% fiber from slow stone grinding. W250-270 ideal for 8-12 hour fermentation. Creates rustic flavor with better digestibility than wholemeal. Perfect for artisan pizza and bread.
Optimal hydration: 62% – 70%
Strong flour with good extensibility. Handles high hydration well. Best results at the upper end of the optimal range.
Optimal fermentation: 8-12 hoursat 22°C
OfficialHigher fiber absorbs more water - start at 65% hydration and adjust. Earthy, rustic flavor develops with longer fermentation. Mix with 00 for lighter texture if desired.
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Technical Specifications
Absorption | 65% |
Ash Content | 0.8% |
Antimo Caputo Tipo 1 is W260 strength, 13% protein, a P/L ratio of 0.55, a recommended hydration range of 62–70%, and 65% absorption. Semi-whole grain flour balancing refined 00 and wholemeal characteristics. 13% protein with 3.2% fiber from slow stone grinding. W250-270 ideal for 8-12 hour fermentation. Creates rustic flavor with better digestibility than wholemeal. Perfect for artisan pizza and bread. It ferments best over 8–12 hours at room temp (22°C). Higher fiber absorbs more water - start at 65% hydration and adjust. Earthy, rustic flavor develops with longer fermentation. Mix with 00 for lighter texture if desired.