 Re: I finally got Caputo; and a question.
Hey Maver,
You are spot on. Tipo 00 is a classification that regulates grind, ash content, moisture, and a very wide range of glutin; everything from pastry flour to bread flour. It's the premium level of Italian flour, but it really doesn't tell you a lot without other information.
The basic Tipo 00 flour is a general purpose flour designed for pastries and cookies, and then the supermarket also sells a stronger flour designed to be mixed with Tipo 00 for bread.
Caputo is a Tipo 00 flour, but it is blended for pizza without any re-mixing out of the bag. If you buy a generic Tipo 00 and try it for pizza, you will probably be disappointed.
Also, there are going to be some very cool announcements from Caputo in the coming months. More to come on that.
James |