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Confused by Caputo flour names - Forno Bravo Forum: The Wood-Fired Oven Community

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Photo Galleries are back! Instructions below.

Dear forum users,
Thank you for your patience with the Photo galleries. We've got your galleries online!
We have finished writing a custom script to migrate the PhotoPlog to vBulletin5’s albums.

Unfortunately V-Bulletin killed the "Photoplogs" in their software upgrade which was unforeseen and we're the first development group to have written a script for getting the galleries back... that said, it took some time to reverse engineer the code and get the albums to move over seamlessly!

Forum users will be able to access their “PhotoPlog” images through their user profile page by clicking on the “Media” tab.
They will also be able to browse other albums by going to the albums page. (On the forum site, there is a link in the black bar beside “Forums” to the albums.)

In order for users to create an album please follow the steps below.
1) Go to user profile page and click “Media”
2) Click Add Photos
3) Enter Photo Gallery Title in the first field
4) Click Upload or Select from Photo Album to add photos
5) Click Post
6) Once posted, the album will be created as a “Topic” on the albums page for the public to see. The topic title will be the “Photo Gallery Title” they created before uploading their photos.


To create this migration path we used vBulletin5’s default album structure. Unfortunately, it won’t work like the “PhotoPlog” but is an album/gallery component on the forum now.
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Confused by Caputo flour names

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  • Confused by Caputo flour names

    I'm sorry if this has been discussed before, but I couldn't find it.

    My question is concerning the different names that appear to be describing
    the same flours. For example, on the Caputo website there are 5 flours that I
    wanted to research through the forums: (these names are from the website)
    00 Extra, 00 Pizzeria, 00 Rinforzato, 00 Pizzaiuolo, and 00 Chef's.

    All I find on the forum is references to Extra Blue, Blue, and Red (same as Rosso?)

    Is the following list correct?:

    #1: "00 Pizzaiuolo" is identical to "00 Chef's" (only difference is bag size?)
    and is known on the forum as "Red" or "Rosso".
    The descriptions on the Caputo website are identical as well.

    #2: "00 Extra" is known as "Extra Blue". The light blue bag says:
    FARINA di grano tenero Tipo "00". I made pizzas out of this and
    they were fantastic.

    #3: "00 Pizzeria" is "Blue". The bag is a darker blue w/ PIZZERIA on it.

    #4: "00 Rinforzato" is NOT "Red". The bag is a lighter red.

    Has anyone compared pizzas made with these five flours?

    Should I expect different textures/flavors/workability from them?

    I appreciate any help in clearing up my confusion.
    Thank you. Bill
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