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Caputo Tipo 00 Pizzeria Flour 55 "Specification Sheet" - Forno Bravo Forum: The Wood-Fired Oven Community

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Caputo Tipo 00 Pizzeria Flour 55 "Specification Sheet"

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  • Caputo Tipo 00 Pizzeria Flour 55 "Specification Sheet"

    Hi all,

    Can you please give me the specifications for the Caputo Tipo 00 Pizzeria Flour (Red Bag 55lb):

    - Protein
    - Gluten
    - Moistar
    - Water Absorption

    the whole thing.

    Thanks,

    Southpaw

  • #2
    Re: Caputo Tipo 00 Pizzeria Flour 55 "Specification Sheet"

    Hey Southpaw,

    I will ask. The Rosso (Red bag) is a little stronger than the standard Pizzeria flour. Some pizzerias blend the Red and the Pizzeria, though a majority use the Pizzeria flour straight, and it's the best seller.

    Last time I checked, I don't think the Rosso is available in the U.S. yet, but there are plans to change that, and I will check. When I met with Antimo and the family last spring, they outlined some planned changes.

    More to come.
    James
    Pizza Ovens
    Outdoor Fireplaces

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    • #3
      Re: Caputo Tipo 00 Pizzeria Flour 55 "Specification Sheet"

      Hey James,

      Thanks, but can you please give me the specifications of the "Rosso" Bag flour.

      I Just need the specifications of the flour.

      Thanks again,

      Southpaw

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      • #4
        Re: Caputo Tipo 00 Pizzeria Flour 55 "Specification Sheet"

        I don't have a bag in front of me, but I've asked. Hopefully I will hear today.
        James
        Pizza Ovens
        Outdoor Fireplaces

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        • #5
          Re: Caputo Tipo 00 Pizzeria Flour 55 "Specification Sheet"

          Thanks James,

          Im waiting.

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          • #6
            Re: Caputo Tipo 00 Pizzeria Flour 55 "Specification Sheet"

            I can actually hear foot tapping.

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            • #7
              Re: Caputo Tipo 00 Pizzeria Flour 55 "Specification Sheet"

              yeah, pretty annoying.

              SP - James does not sell the product or personally have any....he is doing you a favor getting with the family in Italy to get your information.

              BE PATIENT

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