* Note, this flour is available from the manufacturer ONLY in 55lb bags. We take these and repack the flour into 5lb bags for the home chef and/or the person that doesn't want or need 55 lbs at one time!
Higher gluten Caputo 00 flour... stronger ...use this for longer fermentation and/or refrigerated fermentation times. Rinforzato has a high protein index (12.5%). Great for use with bread or pizza dough by itself or mixed 50/50 with Caputo "Pizzeria" 00 flour.
From the Caputo website :
"Caputo Rinforzato "00" flour is for mixtures that require long resting times and prolonged leavening in refrigerated cells" Teh gluten, with a balanced capacity of being extended and elastic strengty, helps the pizza maker in manipulating the disc of pastry, giving excellent results with high, soft and tasty moldings."
Antico Molino Caputo pizza flour is used by some of the best pizza makers around the world, especially in most Pizza Napoletana restaurants.
The Caputo family has been producing the flour in Naples for over three generations and is considered an essential ingredient along with San Marzano D.O.P. Tomatoes. If you are looking for a tasty crisp crust with a moist interior, we recommend Caputo Tipo 00, a finely ground flour with 11.5% gluten.
In Naples, in the south of Italy, a city tied to the tradition of millers, the original Neapolitan pizza was born in the 1600's. It was here that the Caputo family began making the flour for pizza in their mill.
Today they have developed the most modern techniques and have conserved the secrets of their traditions. This specialized pizza, in cooperation with "The Real Neapolitan Pizza Association" has satisfied even the most critical. A selection of the best Italian wheat is transformed into flour with the most advanced techniques, making it the perfect dough for this famous traditional pizza. The recent interest in high quality pizza in the United States has encouraged us to offer you our specialized pizza flour, which comes from the city of the best pizza in the world.
From the Molino Caputo website ....
WHY SHOULD YOU CHOOSE MOLINO CAPUTO FLOUR?
Because Molino Caputo only chooses high quality wheat selected in Italy and abroad with the utmost care.
Because Molino Caputo uses a slow grinding technique of wheat in order not to damage starches and proteins.
Because Molino Caputo does not use preservatives but only pure wheat.
Because Molino Caputo guarantees pizzamakers, pastrymakers and pastamakers a dough of unquestionable taste and unique lightness such as to get the best results.
Protein content 11.5 - 12.5%
MORE ABOUT CAPUTO FLOURS
CAPUTO "00" "PIZZERIA" - (Blue Bag) * Available in 25kg (55lbs) or 5lb bags.
A very elastic gluten and soft starch favour the formation of mixures with very good moisturizing, light, with perfect leavening, which satisfies the needs of the best pizza making masters. Ideal for the classical neopolitan pizza.
CAPUTO "00" "CHEF'S FARINA" (Red Bag) Available in 1kg (2.2) bags or a 10 pack of 1kg bags total 22lbs
Flour with elastic and resistant gluten, for consistent mixtures with a fragrant taste. Easy to work and with excellent results for pizzas, tradition roasting dishes and sweets to get tasty products with long leavening dough. Ideal for restaurants and pizza shops that need a handy shape and easy use.