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

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New Forno Bravo Forum Feature

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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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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