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"00" Flour from Sysco - Forno Bravo Forum: The Wood-Fired Oven Community

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Forno Bravo Forum Community,

You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
- Another thread will be posted for the live AMA. Registered users who are logged in during the live session can interact with the host by asking questions and receiving responses.
- The live thread will remain in the AMA forum to view after the session.

To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!

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"00" Flour from Sysco

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  • "00" Flour from Sysco

    Has anyone heard of this flour or used this flour? I am currently using KA bread flour because my baking temps are around 550-600F & Caputo doesn't brown well at these low temps.
    Does anyone know if I can still use KA at higher temperatures or will I need to make hydration adjustments or flour adjustments for higher temps?
    I love using Caputo but sometimes the supply can be spotty. I'm able to order through a bakery supply company (Dawn Foods)(Caputo 50lb), but that would be a pallet at a time. My SYSCO food rep sent me the following info on another "00" Flour.
    Attached Files

  • #2
    Re: "00" Flour from Sysco

    I purchased a pallet of KA Artisan flour from Dawn. We bake at 800 to 900 degrees F. The leoparding effect on the cornichon was perfect. The only reason why I don't use the KA flour is that Dawn was difficult to work with. They were not that interested in my single pallet a year purchase. When I last checked KA only distributed their bulk product through Dawn. I am now using a high gluten bread flour from Bay State that I can get in smaller quantities from Gordon Food Products, a Sysco competitor.

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    • #3
      Re: "00" Flour from Sysco

      We have GFS here as well. I guess that I'll have to experiment and see what works & tastes best. Thanks for the reply!

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      • #4
        Re: "00" Flour from Sysco

        Originally posted by tusr18a View Post
        I purchased a pallet of KA Artisan flour from Dawn. We bake at 800 to 900 degrees F. The leoparding effect on the cornichon was perfect. The only reason why I don't use the KA flour is that Dawn was difficult to work with. They were not that interested in my single pallet a year purchase. When I last checked KA only distributed their bulk product through Dawn. I am now using a high gluten bread flour from Bay State that I can get in smaller quantities from Gordon Food Products, a Sysco competitor.
        One thing you can try, is to find a bakery that uses the KA Artisan (Sir Galahad) flour and see if they will sell you a 50# bag. That is what I do here in Ohio. I am buying it for about 63 cents per pound.

        Also, for what it is worth, KA Artisan flour is the bulk form of their unbleached all purpose flour that is sold in most grocery stores. Buying in bulk definitely gets you a much better price admittedly, but it is the same flour.

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