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 arguably the most widely used flour from the world-renowned Caputo mill for pizzas 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 are effortlessly and predictably successful.
Produktdetails
| Ballaststoffe | 0.1 oz |
|---|---|
| Davon zucker | 1 g |
| Eiweiss | 12.5 g |
| Energie in kcal | 354 kcal |
| Energie in kj | 1502 kJ |
| Fett | 1 g |
| Gesaettigte fettsaeuren | 0.2 g |
| Grösse | 1,000g |
| Kohlenhydrate | 72 g |
| Marke | Caputo |
| Region | Campania |
| Salz | 0.006 g |
| Ursprungsland | Italy |
