Old 03-26-2010, 07:05 PM
Join Date: Aug 2009
Location: ny
Posts: 46
Default Re: Caputo Rosso is here!

LOL...this sounds like "who's on first"..... I could not see a difference at all . I am currently working on a blend of flour that will cook at a lower oven temp and brown a little more that char....I have heard a lot of people say that quite offen they feel the true Napoletana they experience is a bit under cooked on the inside. I am trying to get a little more cooking time. I tried a few diffent blends and have seen some good results. I wanted to try the rosso with my blend to see if there is a notible difference.
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Old 03-27-2010, 12:05 AM
Join Date: Aug 2008
Location: Missouri
Posts: 26
Default Re: Caputo Rosso is here!

Im in the market for a new bag of flour have been using the big blue bag and have been thrilled. If there is something better I want to try it. Has this red bag thing got sorted out? Hey James maybe you could invite your Caputo rep to post on this thread and sort this out
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Old 03-28-2010, 10:02 PM
Join Date: Mar 2009
Location: North Louisiana
Posts: 305
Default Re: Caputo Rosso is here!

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Old 04-06-2010, 08:02 PM
Join Date: Aug 2009
Location: ny
Posts: 46
Smile Re: Caputo Rosso is here!

any more input from anyone on confirmation of the flour type by bag
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