Description
- Italian pizza flour type 00
- Suitable for short proofing times (≈24 h)
- Protein content of 12.5 g per 100 g
- For Neapolitan & other pizzas
- Also suitable for other baked goods
Caputo Pizzeria is probably the most widely used flour from the world-renowned Caputo mill for pizza with direct doughs with short to medium proofing times. With its 12.5% protein content, it is excellently suited for direct doughs proofed for up to 24 hours. Among flours of medium strength, it is one of the easiest to use. Among medium-strength flours, it maintains dough tension for comparatively longer and also tolerates the addition of a little more water. This makes it a reliable and forgiving flour with which pizza doughs succeed easily and predictably.
AVERAGE NUTRITIONAL VALUES per (100 g)
Energy: 1502 kJ / 354 kcal
Fats: 1 g of which: saturated fatty acids: 0.2 g
Carbohydrates: 72 g of which: sugar: 1 g
Fiber: 3 g
Protein: 12.5 g
Salt: 0.006 g
