They choose soft wheat with high protein levels to create their blends. FREE Delivery Across France. Once I dig all of the flour out from under my nails, I will try out the Caputo 00 flour in a pizza crust or two…. Tipo "00" is the finest grade of flour milled in Italy, and it has a consistency similar to baby powder. A long, cold ferment is perfect for low-yeasted pizza dough. In one of the blog posts, a food scientist named Joe goes into differences at a technical level in the comments section, and claims that each of the flours are distinct flours, and that the smaller versions for packed in 1 kilo bags for retail are not the same as the restaurant sized bags, even though people have been claiming that the Chef's is the same as the Pizzeria, and others claiming that it's the same as the Rinforzato. I would like a recipe for the pasta..thank you. (Yes, that's 22 pounds of flour. Mulino Caputo. In practice, the egg refused to combine with the flour.  My fork (or fingers) simply chased the egg around in circles.  Pasty gobs of flour stuck to the board, forming sodden lumps that refused to break up.  Finally, after interminable minutes of slippery fiddling, I had a rock-hard, uneven lump of dough, way too hard to knead by my hands. Antimo Caputo 00 Pasta Fresca E Gnocchi is a made from soft white wheat, like all of the other 00 flours from Caputo. Antimo Caputo Durum Wheat Semolina. Caputo Semola di Grano Duro Rimacinata A durum semolina flour instead of a 00, but it is re-ground and finer than most other semolinas. To some people, that's like serving them a well done steak. Molino Caputo = "Caputo Mill", the name of the mill. The Americano for pizza, and the Chef's for bread and pastry (including pasta). It contains between 11.5 and 12.5 percent gluten. You can still make Romano style with the Blue, but if you did everything right for Neapolitan style and used the Red type you'd get a harder rim. The chief difference between the Capitol Pizzeria (blue) and the Chef's (the same as the rinforzato, both red) is their "W" number, which many Americans mis-translate as strength, thereby confusing it with protein content. $16.95 Sold out. Antimo Caputo Type 1 Flour. *This Antimo Caputo "00" Pizzeria Flour is Repacked. By clicking “Post Your Answer”, you agree to our terms of service, privacy policy and cookie policy, 2021 Stack Exchange, Inc. user contributions under cc by-sa, https://cooking.stackexchange.com/questions/41610/red-and-blue-antimo-caputo-00-flour/41612#41612, If I remember correctly from that flyer I had ... it said that the red one - being more stable - can withstand longer rising times where the blue one can be used with shorter rising times (30-90 mins) ... but they don't say anything about that on the Caputo web page, so I just removed it from the answer. They also have a small blue bag that is 2.2 lbs (1 kilo) packaged for store shelf retail that is called Confezione. *Additive Free. This flour is made by the Caputo Family in Naples, Italy. After trekking all over creation in search of the much-touted Caputo 00 flour, I finally gave up and mail-ordered 10 small, 1-kilogram bags. What's the difference between the flour in the blue bag vs the red? Antimo Caputo Nuvola Super Tipo 0 Flour. Buy Antimo Caputo Chef's Flour 2.2 LB - Italian Double Zero 00 - Soft Wheat for Pizza Dough, Bread, & Pasta at Desertcart. Antimo Caputo Chef's Flour - Italian Double Zero 00 The Chef's flour is a general purpose, high gluten flour that works well for many recipes. Flour science is almost like airports ... with all the arrival and departure times =D. Quite often we get asked if we have “00" (double O, “doppio zero”) flour. There is no such things called Caputo "Rosso" or "Blue". The Antimo Caputo blue flour is the most popular product in the range, ... Blue Antimo Caputo 00 pizzeria flour is designed to be used with a wood-fired oven, whereas red 00 flour is made for use in a regular kitchen oven. Ideal for long fermentation and neapolitan classic pizza. I usually obtain mine from Brick Oven Bakers, but always check Amazon, etc. I know it can get hotter because it has a, tell me about it. Dettaglio prodotto. It is then 'opened' by hand in a particular way and cooked to show leoparding blisters and all in a fierce oven. Caputo 00 Pasta e Gnocchi The name says it all. Antimo Caputo 00 'pasta FRESCA E gnocchi' Is a measured flour with first extraction starches and resistant gluten. "00" Pasta Fresca & Gnocchi flour is made with only the heart of the wheat to create a product that results in a shiny and consistent dough which melts in your mouth. Product of Italy. The touted benefits of this flour is that it's milled/blended for a specific type of pizza called Pizza a Metro (Pizza by the Meter), which is popular in Rome and Sorrento, and works well for temperatures around 700°F. Caputo 00 "Chef's" Flour Very high protein content with 13.5%. Antimo Caputo hefs Flour 2.2 Pound (Pack of 2) - Italian Double Zero 00 - Soft Wheat for Pizza Dough, Bread, & Pasta Brand: Antimo Caputo 4.8 out of 5 stars 1,409 ratings Antimo Caputo 00 "Extra" Flour. BTW I grew up in Breaux Bridge- I love your blog! According to this Serious Eats article, there are few differences between the flours, especially with regard to protein content: This is the gold standard of pizza flours by which most others are judged, but there's quite a bit of confusion as to exactly what it is. Breaux Bridge–what a great lil’ town. Antimo Caputo 00 Pasta and Gnocchi Flour. Here are spec sheets directly from their web site: BLUE: http://caputoflour.com/wp-content/uploads/2013/07/00-Pizzeria-SPECS.pdf This helps to develop the gluten in the dough.Add remaining Caputo 00 flour and salt. But mostly the blue one is just more of a niche product meeting the highest standards for traditional Neapolitan pizza. Antimo Caputo Italian Superfine "00" Farina Flour is an extra fine flour that is perfect for making bread, pasta, and pizza. Turn your broiler on in addition to that 550 preheat and you should be able to get down to the 2min bake range. The red creates crispier crust while the blue softer chewier so it's your preference. Authentic Antimo Caputo flour. Antimo Caputo Chefs Flour 2.2LB (2 Pack) 00 - Soft Wheat for Pizza Dough & Pasta. We just got the pasta attachments for hte mixer and made our first batch of home-made ravioli. Yes, the filled shapes were a bit tricky. Corso San Giovanni a Teduccio, 55 80146 Naples, Italy Tel: +39 081 752.05.66 Fax: +39 081 559.07.81. info@molinocaputo.it I'm not the best resource for all of the technical details, I don't speak much Italian, and I just want people to call the stuff by their real names because the colors used on the bags does not relate to what's in the bag as far as I know. Corso San Giovanni a Teduccio, 55 ... Antimo Caputo srl - P.iva 03456350630. Dissolve the yeast in warm water with the sugar. Wood fired pizza is usually cooked in an oven around 900°F. You'll read in countless sources that Italian Tipo "00" flour, like the Caputo, is a "soft wheat flour," with a low protein content. Change ), You are commenting using your Facebook account. 00 00 Proteine 12,25% 12,25% Shelf life 12 months 12 months ... Antimo Caputo srl - P.iva 03456350630. Extracted from their page: Pasta fresca e gnocchi Facile da stendere. Screw the recipes.  Sometimes technology is an improvement over needless, frustrating hand labor, regardless of the purist tendencies of Hazan and Keller.  I plopped the dough into my stand mixer, connected the dough hook, and allowed the mixer to knead my eggy mess into a smooth, cohesive mass:  all in less than 5 minutes.  After a short rest, the dough went through the pasta rollers easily.  No–that’s not true.  On the first try, it stuck to the rollers, so I turned to the internet for support and learned to flour the pasta sheets as I rolled.  THEN it went through the rollers like a charm. What makes it even more amusing is that two people got different answers directly from Caputo in Italy when asking them if there was a relationship between the Chef's and the other flours, and food scientist Joe said they are both wrong. molino caputo chooses only high quality wheat selected in Italy and abroad with the utmost care. Antimo Caputo Chef's Flour - Italian Double Zero 00 The Chef's flour is a general purpose, high gluten flour that works well for many recipes. ProductId : 77463289. For that reason, Caputo also sells a blue bag called "Americano," which is much more suited to American home ovens. Antimo Caputo FioreGlut Gluten Free Flour Mix. Elastic gluten and soft starch help doughs to get a great hydration. I was interested in pizza dough for our Big Green Egg. Antimo Caputo "00" Pizzeria Flour is one of the best pizzeria flours and it is used by pizza chefs around the world. Size: 5 lb. Light, with a perfect rising, satisfy the best maestri pizzaioli's needs. Types of Flour: Antimo Caputo "00" Pizzeria Flour. Contents. I have used both and I find the red creates a better crust, in my own opinion and my friends'. $15.95. I don't recall seeing a Chef's spec sheet when I originally posted it, but maybe I missed it or it was recently added. http://www.wheatflourbook.org/p.aspx?tabid=33 The special soft and delicate wheat extracted from the center of the kernel is ideal for pasta and gnocchi, as well as pastry creams. I used an egg & flour pasta, but I can see how a little oil might have made for a softer & easier to seal texture in the flat sheets. 25kg MORE ... Antimo Caputo srl - P.iva 03456350630. "for the demanding technical pizzaioli", "recognized by the leading Neapolitan pizza certification associations", "ideal for classic Neapolitan Pizza in wood fired, gas or electric ovens", "produces a very soft and flavorful crust with optimal hydration", "high-quality protein and gluten result in a consistent long-rise dough. In other words, the higher the W number, the more water the flour can absorb. Now that the days are getting longer, I’ll be going back to my BGE for pizza making, too. You can also provide a link from the web. After trekking all over creation in search of the much-touted Caputo 00 flour, I finally gave up and mail-ordered 10 small, 1-kilogram bags.  (Yes, that’s 22 pounds of flour.  I have to clean out my freezer to store the flour. Molino’s flour has been slow ground to avoid heat damage. Certainly a bit harder than all of the recipes seemed to indicate, but boy was it rewarding. × What's the difference? Molino Caputo 00 Pasta and Gnocchi Flour. All of the above flours are 00 flours. This is absolutely untrue and anybody who continues to spread this rumor should be immediately chastised with great prejudice. Thanks for pointing it out either way. Use this flour for pasta and gnocchi. They make a wide range of flours for pizza, pasta and bread. or 20 lb. Molino Caputo chooses only high quality wheat selected in … But I did slip a batch of fettucini  into boiling water, and less than 5 minutes later, I sat down to enjoy my hand- (and partly machine-) made noodles with nothing more than butter, parmesan, and cracked pepper. There is a new type of Caputo Flour that has been out for a shorter while. Some people assume that it is made from a durum semolina wheat, but it is not. Elastic flour with high protein content. The Red you can do what you like with and even roll with rolling pin and no eyebrows are raise. So when you are talking about Red vs Blue, It's hard to tell what you're talking about. As far as speculation about whether or not the Chef's is really just a smaller bag of the Pizzeria or the Rinforzato or something different than either is largely speculation. Repacked Bag. Oooh, that's purty. All three bags of flour have the exact same protein content: 12.5%. 67% Caputo red, and 33% King Arthur A/P. Change ), You are commenting using your Twitter account. ( Log Out /  (max 2 MiB). I'm not sure if the Confezione is still available in the US, but it used to be, and may still be. Switching to this flour made a larger difference than expected for obtaining light and airy crusts with 24 hour room temperature fermentation times.We cook at approximately 800-900 degrees F and would not recommend this flour below ~700 deg F. Packaging from WebstaurantStore was very … Details: Authentic Antimo Caputo Flour. Click here to upload your image This is what everybody wants to call them, and it leads to confusion. It’s great for doing multiple pies, one after another. '00' Flours work beautifully for breads, pasta, and pizza. Fill in your details below or click an icon to log in: You are commenting using your WordPress.com account. In the meantime, my big old (belonged to my grandmother) cast-iron skillet works pretty well as a pizza stone, up-side down. FREE Returns. Product of Italy. The Blue on the other hand is typically kneaded quite well and let rest in various (trade secret) positions for about 3 days (yes, days). Caputo has a flour called Pizzeria that comes in 55 lb (25 kilo) bags which happen to be Blue. And I extracted some buzzwords from the page, in case the links go dead at some point =) Anyways, they both seem to be good for long-rise dough =), https://cooking.stackexchange.com/questions/41610/red-and-blue-antimo-caputo-00-flour/53890#53890. I've used it with great success in making pasta, but I'm thinking of trying pizza dough. While I love to bake, it seems I am a failure at recipes that require yeast! It has a 11.5% protein content. The pizza iron definitely is superior than the pizza stone. Clean cycle locks the door, and if the oven didn't self destruct, i'd have hacked it to go higher. All Caputo flours are readily available online at a cost lower than at specialty stores. They include Italian semolina flour and Italian 00 Chef's flour. In simple terms, the Red is more for making quick thin crust pizza (romano style) run at 720°F whereas the blue is better for thicker rimmed (Neapolitan style) run at 900°F. All of the books’ recipes started with a hillock of flour atop a cutting board or counter, then suggested I make a well in the middle and add egg.  Slowly, flour and egg stirred together begin to make a dough, which is kneaded until smooth. My pizza dough rises in the frig for 2-3 days. There is so much confusion when people don't call the Caputo flours by their real names. I’m sure that the newbies would love to hear from some more experienced bakers about what works for them and how they blend their own. Rather, it refers to the fineness of the milling. https://cooking.stackexchange.com/questions/41610/red-and-blue-antimo-caputo-00-flour/41639#41639, This came up in chat, it irks me that I can't get my oven hotter than 500F. 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