Old 10-29-2009, 02:08 PM
Join Date: Jan 2009
Location: saugerties, ny
Posts: 193
Default 25 kg. Caputo Red?

Is this Product Detail @ DairyLand USA the same as the 1 kg. red?
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Old 04-23-2010, 03:04 AM
Join Date: Aug 2009
Location: ny
Posts: 46
Default Re: 25 kg. Caputo Red?

did you ever get any response....I believe I have asked that same question on other threads
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Old 04-23-2010, 07:16 PM
GianniFocaccia's Avatar
Il Pizzaiolo
Join Date: Jun 2009
Location: Disneyland, CA
Posts: 1,635
Default Re: 25 kg. Caputo Red?

For what it's worth, the Caputo 'Red' Rinforzata flour (referred to above in the Dairyland product detail) is listed in the Chef's Warehouse Catalog under Item# GF296A. I just purchased 10 1kg bags of Caputo Pizza Flour (classic red Tipo 00 bag) listed under CW Item#GF234. These are two separate products in the CW catalog.
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Old 10-27-2011, 07:55 AM
Join Date: Oct 2011
Location: NJ
Posts: 6
Default Re: 25 kg. Caputo Red?

Two differnet Animals.....Caputo Rosso Rienforzato has a Bakers Index of
W300 and a P/L of 0.55 and is up to the task of long or refridgerated fermentation, and Indirect Methods...sourdough cultures and perferments.

The Chefs Farina is ~W200 and P/L of ~.45 and is for direct methods...Commercial Yeast, Brief Fermentation at RT...Bulk Ferment 2 hrs, then separate into Pats and Its good to go in 3-4 hrs. It doesn't do well witn Preferments or retarted fermentations unless you reinforce it with American Hard Red Spring Wheat Flour.

Depending on your recipe use what is appropriate.
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