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

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I'm Peter Reinhart! Ask Me Anything! Monday, February 15, 2016 7:00-8:00 pm EST

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.

Ask Me Anything New Forum Feature

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.

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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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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