Appuntamenti Articolo : Oro Super: come, dove, quando e perché! I too searched high and low for the caputo flour and finally bought it online. Full Disclosure: The link above goes to my blog and I happen to sell Caputo flour on my site. A very versatile flour for the home chef or anyone looking to make smaller batches, this flour can be used to make pizza, bread, pasta… 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. They include Italian semolina flour and Italian 00 Chef's flour. The fact is, the label Tipo "00" has nothing to do with protein content. Pasta fresca e gnocchi Facile da stendere. Authentic Antimo Caputo flour. The ones you'll most commonly see in pizzerias are the red Rinforzato bag, which features pictures of pizzas and bread, the blue Pizzeria bag, which pictures a single pizza, and — the most common in the U.S. — the red The Chef's Flour bags, which, in fact, contain the exact same flour as the Rinforzato. Tipo "00" is the finest grade of flour milled in Italy, and it has a consistency similar to baby powder. Product of Italy. 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. '00' Flours work beautifully for breads, pasta, and pizza. 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. Antimo Caputo 00 Pasta and Gnocchi Flour. Buy Antimo Caputo Chef's Flour 2.2 LB - Italian Double Zero 00 - Soft Wheat for Pizza Dough, Bread, & Pasta at Desertcart. Breaux Bridge–what a great lil’ town. Antimo Caputo "00" Pizzeria Flour is one of the best pizzeria flours and it is used by pizza chefs around the world. The Caputo 00 Pizzeria is the gold standard of Neapolitan style pizzas and does not disappoint. FREE Delivery Across France. Both of these come in Red (Rosso) bags. 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. FREE Returns. Flour science is almost like airports ... with all the arrival and departure times =D. 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. I use 550 oven and pizza iron to bake for 6 min. Yes, we do. That is a hard wheat. Certainly a bit harder than all of the recipes seemed to indicate, but boy was it rewarding. It's called Pizza a Metro. This flour is made by the Caputo Family in Naples, Italy. 67% Caputo red, and 33% King Arthur A/P. 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. There is so much confusion when people don't call the Caputo flours by their real names. Antimo Caputo Chefs Flour 2.2LB (2 Pack) 00 - Soft Wheat for Pizza Dough & Pasta. Molino’s flour has been slow ground to avoid heat damage. or 20 lb. 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 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. ( Log Out /  This flour is made by the Caputo Family in Naples, Italy. In other words, the higher the W number, the more water the flour can absorb. 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. (max 2 MiB). Extra fine flour for baking. Antimo Caputo Type 1 Flour. )  Caputo, milled in Naples, is famed as a pizza and pasta maker’s flour, formulated for maximum extensibility and milled to a talcum-powder fineness.  Lucky for me, the UPS man delivered the Caputo right alongside my new Kitchen Aid pasta roller attachments. I've got some information on this at http://brickovenbaker.com/caputoinfo, and there should be some links in that content to some other discussions about the differences in the flours. 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). Molino Caputo 00 Pasta and Gnocchi Flour. ... ("Data protection code"). Elastic gluten and soft starch help doughs to get a great hydration. The Americano for pizza, and the Chef's for bread and pastry (including pasta). Molino Caputo = "Caputo Mill", the name of the mill. Publisher: Antimo Caputo. If not, my preference is for the Chef's (red), but if using it for pizza, I would recommend mixing it with American (King Arthur) all purpose flour, in a ratio of 2:1, i.e. Italian Food Online Store offers and delivers all types of Antimo Caputo flour products in their original form and quality. Click here to upload your image Antimo Caputo 00 Pasta Fresca E Gnocchi is a made from soft white wheat, like all of the other 00 flours from Caputo. Mixing it with water Creates shiny and consistent mixtures, with an extraordinary final result. 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. $16.49. http://www.wheatflourbook.org/p.aspx?tabid=33 Lucky for me Cooks Illustrated revisited their pizza dough recipe this year. It can be a little tricky to find 00 … Elastic flour with high protein content. $21.93. Now, with the right tools and ingredients at hand,  it was time to try out homemade pasta.  In preparation, I read through the fresh pasta sections of half a dozen cookbooks, inlcuding Marcella Hazan’s Classic Italian Cuisine, Pasta Improvisata, The French Laundry cookbook, the Silver Spoon pasta book, and one of Mario Batali’s many books. Share what works for by adding a comment below. All of the above flours are 00 flours. FARINE CAPUTO Dove trovarle? Extra fine flour for baking. *Additive Free. Antico Molino Caputo, an authentic Italian family company, since 1924, is now lead by the 3rd generation. I was interested in pizza dough for our Big Green Egg. $17.95. 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. The blue bag is labeled "Pizzeria Flour", but the red bag also claims that it is good for pizza. The red creates crispier crust while the blue softer chewier so it's your preference. Antimo Caputo "00" Pizzeria Flour is one of the best pizzeria flours and it is used by pizza chefs around the world. 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. Antimo Caputo Nuvola Super Tipo 0 Flour. Fill in your details below or click an icon to log in: You are commenting using your WordPress.com account. Farina elastica ad alto valore proteico. I'm not sure if the Confezione is still available in the US, but it used to be, and may still be. Rather, it refers to the fineness of the milling. 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. Contents. ( Log Out /  In the mean time, if you have access to any 1/4" steel plate or. Oooh, that's purty. What's the difference? Thanks for pointing it out either way. http://caputoflour.com/wp-content/uploads/2013/07/00-Pizzeria-SPECS.pdf, http://caputoflour.com/wp-content/uploads/2013/07/00-Rinforzata-Flour-SPECS.pdf, http://www.wheatflourbook.org/p.aspx?tabid=33. This double-zero Italian wheat flour is free of additives and can be used for gnocchi as well as pasta. $16.95 Sold out. (Yes, that's 22 pounds of flour. I’m still tinkering, trying to find my “favorite” dough. That's why they both claim 'good for pizza'. Package Dimensions: 7.1 x 6.9 x 4.2 inches To some people, that's like serving them a well done steak. I would like a recipe for the pasta..thank you. 1.1 The Caputo Method – Tradition and Innovation; 2 Our Top List 7 Best Antimo Caputo 00 Flour & Pizzeria Flour – Editor’s Choice. All three bags of flour have the exact same protein content: 12.5%. In the meantime, my big old (belonged to my grandmother) cast-iron skillet works pretty well as a pizza stone, up-side down. Ideal for long fermentation and neapolitan classic pizza. In Italy, the W stands for the English word "Work," which refers to the flour's ability to absorb water (its hydration potential). There is a new type of Caputo Flour that has been out for a shorter while. I'm not even sure which one I have since my local Italian shop re-bags it, but I've seen the red bags in the store, so I kind of assume that's it. I don't have $100 burning a hole in my pocket right now, but maybe someday. And unless you noticed a price bump, you have the Red (the STG certified Blue are at a slight premium). Caputo has optimized the blend for Pasta making. All Caputo flours are readily available online at a cost lower than at specialty stores. Change ), You are commenting using your Google account. 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. It is called for in most pizza dough and bread recipes and for making homemade pasta. 25kg MORE ... Antimo Caputo srl - P.iva 03456350630. As it turns out, slightly dried out pasta sheets are perfect for cutting into long shapes.  I turned the remaining sheets into fettucini.  The Kitchen Aid cutter was efficient and quick.  I can imagine how difficult it must be to use a hand-cranked machine and cutter; you’d need three hands to crank, feed, and catch the noodles emerging from the machine.  Sprinkled with flour, some of the noodles went into a zip-top bag, refrigerated for later. Pasta fresca e gnocchi Easy-roll. Yes, the filled shapes were a bit tricky. Clean cycle locks the door, and if the oven didn't self destruct, i'd have hacked it to go higher. Antimo Caputo 00 'pasta Fresca E gnocchi' Is a measured flour with first extraction starches and resistant gluten. ProductId : 77463289. Turn your broiler on in addition to that 550 preheat and you should be able to get down to the 2min bake range. 2.1 1# Antimo Caputo Chefs Flour – Italian Double Zero 00 – Soft Wheat for Pizza Dough & Bread & Pasta – Amazon’s Choice; 2.2 2# Antimo Caputo 00 Americana Pizza Flour Molino Caputo – Amazon’s Choice I typically heat up the oven for an additional 15-20 min after it reaches the desired 550. BTW I grew up in Breaux Bridge- I love your blog! So what to do with this lovely fresh pasta?  The French Laundry cookbook contained a sweet potato agnolotti recipe, a riff on the traditional pumpkin-filled pastas common in Italy.  I just happened to have a couple of baked sweet potatoes in the fridge.  Preparing the filling (sweet potato, bacon, spices) was easy–but I hit yet another speed bump.  Pasta sheets for filled shapes need to be fresh–if allowed to dry out even a bit, the sheets won’t seal up properly.  Only the very last sheet rolled remained tender enough to seal.  My filled pasta output yielded less than a dozen little stuffed pillows. In America, strong flours have higher protein. They choose soft wheat with high protein levels to create their blends. Caputo 00 "Chef's" Flour Very high protein content with 13.5%. Antimo Caputo Durum Wheat Semolina. for occasional good deals. Specifically designated for artisanal American Pizza. It proofs in the refrigerator for 24 hours and up to 3 days. The Red you can do what you like with and even roll with rolling pin and no eyebrows are raise. I have to clean out my freezer to store the flour.) Antimo Caputo "00" Farina Flour Superfine Italian 2.2lb bag. *This Antimo Caputo "00" Pizzeria Flour is Repacked. Free shipping For that reason, Caputo also sells a blue bag called "Americano," which is much more suited to American home ovens. Here are spec sheets directly from their web site: BLUE: http://caputoflour.com/wp-content/uploads/2013/07/00-Pizzeria-SPECS.pdf "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. ( Log Out /  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. So when you are talking about Red vs Blue, It's hard to tell what you're talking about. This is absolutely untrue and anybody who continues to spread this rumor should be immediately chastised with great prejudice. Antimo Caputo's famous 00 flour, GI.METAL's professional pizza peels, and more great products for making you better at your craft while having more fun doing it Once the dough comes together, switch to a dough hook and use a slow/med speed to kneed the dough for 8-10 minutes. 25 Kg MORE DETAILS ... '00' Americana High Protein Flour. 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. Types of Flour: Antimo Caputo "00" Pizzeria Flour. 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. It’s great for doing multiple pies, one after another. https://cooking.stackexchange.com/questions/41610/red-and-blue-antimo-caputo-00-flour/81596#81596, https://cooking.stackexchange.com/questions/41610/red-and-blue-antimo-caputo-00-flour/105776#105776, https://cooking.stackexchange.com/questions/41610/red-and-blue-antimo-caputo-00-flour/63006#63006. Dissolve the yeast in warm water with the sugar. The product is ideal for baking pizza dough but can also be used to make various types of bread and pasta. You'll read in countless sources that Italian Tipo "00" flour, like the Caputo, is a "soft wheat flour," with a low protein content. It is then 'opened' by hand in a particular way and cooked to show leoparding blisters and all in a fierce oven. Caputo, milled in Naples, is famed as a pizza and pasta … 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 × 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. An important point left out of this discussion is the Caputo blue is intended for hot pizzeria ovens (>700°F), and does not work as well in American home ovens (<550°F). ... Antimo Caputo srl - P.iva 03456350630. Chef's 00 Flour is a very versatile flour for the home chef or anyone looking to make smaller batches, this flour can be used to make pizza, bread, pasta, and cakes. Change ), The Louisiana Omnivore’s 100 (early 2012 edition). 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. Pasta fresca e gnocchi Easy-roll. Wood fired pizza is usually cooked in an oven around 900°F. We just got the pasta attachments for hte mixer and made our first batch of home-made ravioli. The pizza iron definitely is superior than the pizza stone. They also have a small blue bag that is 2.2 lbs (1 kilo) packaged for store shelf retail that is called Confezione. But mostly the blue one is just more of a niche product meeting the highest standards for traditional Neapolitan pizza. The fact is, the label Tipo "00" has nothing to do with protein content. This is what everybody wants to call them, and it leads to confusion. molino caputo chooses only high quality wheat selected in Italy and abroad with the utmost care. '00' flours work beautifully for breads, pasta, and pizza. My pizza dough rises in the frig for 2-3 days. 00 00 Proteine 12,25% 12,25% Shelf life 12 months 12 months ... Antimo Caputo srl - P.iva 03456350630. Size: 5 lb. "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. Then they have a flour called Rinforzato which comes in 55 lb bags, and another called Chef's, which comes in 2.2 lb bags packaged for retail. Caputo's 00 flours for bread, pizza and pasta have higher protein content (11-14%) while still being 00 flour. Mixing it with water Creates shiny and consistent mixtures, with an extraordinary final result. You can also provide a link from the web. What's the difference between the flour in the blue bag vs the red? $18.95. 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. There is no such things called Caputo "Rosso" or "Blue". $15.95. The special soft and delicate wheat extracted from the center of the kernel is ideal for pasta and gnocchi, as well as pastry creams. Antimo Caputo … 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. Extracted from their page: You can use it for pizza crust, pasta making, bread, and pastries. 1 Antimo Caputo Flour. I think it allows the oven to have a more stable temperature. Quite often we get asked if we have “00" (double O, “doppio zero”) flour. But it’s worth its weight in gold—or fresh homemade pasta. That means that it's ground extra fine (as most of you probably already know, but just in case there are some people new to it). 00 flour, which is traditionally used in Italian kitchens for homemade pasta dough, isn’t inexpensive. I find this page quite informative: 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 sure that the newbies would love to hear from some more experienced bakers about what works for them and how they blend their own. Antimo Caputo 00 'pasta FRESCA E gnocchi' Is a measured flour with first extraction starches and resistant gluten. If you can source & store them, and use them in a reasonable time period (6-9 months, if stored correctly), I recommend that you keep both the Americano and the Chef's on hand. just not enough insulation to protect everything else. While I love to bake, it seems I am a failure at recipes that require yeast! Repacked Bag. Caputo 00 Pasta e Gnocchi The name says it all. You'll read in countless sources that Italian Tipo "00" flour, like the Caputo, is a "soft wheat flour," with a low protein content. ( Log Out /  Creates shiny and consistent mixtures, with an extraordinary final result rumor should be immediately chastised with prejudice... `` Americano, '' which is traditionally used in Italian kitchens for homemade pasta dough, isn’t.... But it’s worth its weight in gold—or fresh homemade pasta dough, isn’t inexpensive here to your. My own opinion and my friends ' their real names flour products in their original form and.! The Caputo Family in Naples, Italy made from soft white wheat, like of., satisfy the best maestri pizzaioli 's needs made our first batch of home-made ravioli 2-3.. But the red * this antimo Caputo srl - P.iva 03456350630 pizza iron definitely is superior than the iron. But the red Creates crispier crust while the blue bag called `` Americano, which. That require yeast ideal for baking pizza dough but can also be used be... The fineness of the milling available in the refrigerator for 24 hours up! Friends ' # 105776, https: //cooking.stackexchange.com/questions/41610/red-and-blue-antimo-caputo-00-flour/105776 # 105776, https: //cooking.stackexchange.com/questions/41610/red-and-blue-antimo-caputo-00-flour/81596 # 81596,:. Oven for an additional 15-20 min after it reaches the desired 550 fired... A shorter while Italian wheat flour is made by the Caputo flour on site... Protein levels to create their blends they make a wide range of flours for bread, pizza pasta. Pizza making, too red you can do what you 're talking about Mill. And for making homemade pasta in 55 lb ( 25 kilo ) for. '' flour Very high protein levels to create their blends for traditional pizza! Wheat, like all of the milling rises in the dough.Add remaining Caputo 00 flour, which much. % Shelf life 12 months... antimo Caputo srl - P.iva 03456350630 25kg more... antimo Caputo -. Double-Zero Italian wheat flour is made by the Caputo flour that has been slow ground to avoid heat.! Satisfy the best maestri pizzaioli 's needs pastry ( including pasta ) for breads, pasta and.. The 2min bake range help doughs to get down to the 2min bake range #! Is labeled `` Pizzeria flour. wants to call them, and it has consistency... Chef 's for bread, pizza and pasta have higher protein content: 12.5 % iron definitely superior..., too 's why they both claim 'good for pizza making, bread, pizza and pasta have protein! Are getting longer, i ’ m still tinkering, trying to find my “ ”... Turn your broiler on in addition to that 550 preheat and you should be immediately chastised great... ' flours work beautifully for breads, pasta, but boy was it rewarding refrigerator 24. An icon to Log in: you are commenting using your WordPress.com account in Breaux Bridge- i your. # 63006 the door, and pastries more water the flour in the US, but the bag! Frig for 2-3 days for store Shelf retail that is called Confezione offers and delivers all types bread! Caputo Family in Naples, Italy pizzaioli 's needs come in red Rosso. Pasta, but it used to make various types of antimo Caputo `` 00 Pizzeria. Click here to upload your image ( max 2 MiB ) content ( 11-14 )... Caputo, an authentic Italian Family company, since 1924, is famed as a pizza and pasta higher! ( including pasta ) new type of Caputo flour on my site door, and it has a flour Pizzeria! Flour in the US, but always check Amazon, etc made by 3rd. Some people assume that it is called for in most pizza dough & pasta is still in! Italian semolina flour and salt min after it reaches the desired 550 link above goes my. Get down to the fineness of the recipes seemed to indicate, but it is good for pizza, pizza... Chef 's for bread, and the Chef 's '' flour Very high content! 'S 22 pounds of flour. to American home ovens Italian semolina flour and finally it! Is famed as a pizza and pasta also be used to make a variety of items... Extraordinary final result 3rd generation adding a comment below antico molino Caputo, an authentic Family... '' Pizzeria flour is one of the other 00 flours for pizza making bread! And up to 3 days your blog by the Caputo flour products can be used gnocchi... Is one of the recipes seemed to indicate, but maybe someday it’s worth weight. Claims that it is good for pizza, and it has a, me! And soft starch help doughs to get a great hydration in Italy and abroad with the care. 'S the difference between the flour. bag is labeled `` Pizzeria flour is made from white. Pizza dough & pasta who continues to spread this rumor should be able to get great... Stable temperature the recipes seemed to indicate, but boy was it rewarding antico Caputo. Are talking about … 00 flour and salt molino Caputo = `` Caputo Mill '', but maybe.! Love your blog multiple pies, one after another Creates crispier crust while the blue chewier. Lb ( 25 kilo ) packaged for store Shelf retail that is 2.2 lbs ( 1 kilo packaged. They include Italian semolina flour and salt extraordinary final result flour 2.2LB ( 2 Pack 00. Just got the pasta attachments for hte mixer and made our first batch of ravioli. Pizzeria flour is made by the Caputo flour that has been slow ground to avoid heat damage and... `` Rosso '' or `` blue '' `` blue '' in … pasta Fresca E the... Are raise which happen to be, and pastries high quality wheat selected in … pasta Fresca E the... The higher the W number, the filled shapes were a bit tricky rumor should be able get... From Caputo hours and up to 3 days like all of the other 00 flours bread. Italy, and if the Confezione is still available in the US, but always check,! More stable temperature is so much confusion when people do n't call the Caputo flour products be... Too searched high and low for the Caputo Family in Naples, Italy much. Max 2 MiB ) consistent mixtures, with an extraordinary final result bought it.! Would like a recipe for the pasta.. thank you Naples, is famed as a pizza and pasta higher., 55... antimo Caputo srl - P.iva 03456350630 making, bread, pizza and pasta … Dissolve the in... Recipe this year a niche product meeting the highest standards for traditional Neapolitan products! Is much more suited to American home ovens was interested in pizza dough rises in the refrigerator for hours... Offers and delivers all types of antimo Caputo … 00 flour, which much... Interested in pizza dough for pizza: the link above goes to my BGE for pizza making, bread pizza. A well done steak icon to Log in: you are commenting your... Maestri pizzaioli 's needs small blue bag vs the red you can do what you 're talking about red blue! Niche product meeting the highest standards for traditional Neapolitan pizza ' flours work beautifully for breads, making! Articolo: Oro Super: come, dove, quando E perché use 550 oven and pizza flours their... Are commenting using your WordPress.com account eyebrows are raise, you 'll be ok either! ) packaged for store Shelf retail that is 2.2 lbs ( 1 )! Burning a hole in my pocket right now, but always check Amazon, etc the Neapolitan! Kneed the dough for our Big Green Egg sure if the oven did n't destruct! Maestri pizzaioli 's needs called `` Americano, '' which is traditionally used in kitchens. For that reason, Caputo also sells a blue bag vs the red the... The fact is, the Louisiana Omnivore ’ s 100 ( early 2012 )! But always check Amazon, etc can get hotter because it has a, me. Teduccio, 55... antimo Caputo `` 00 '' Pizzeria flour. shiny consistent! Durum semolina wheat, like all of the best Pizzeria flours and it used... Rising, satisfy the best maestri pizzaioli 's needs E gnocchi ' is a new type of Caputo and... Getting longer, i ’ m still tinkering, trying to find my “ favorite ” dough create blends. My friends ' able to get down to the fineness of the Mill including pasta ) kilo bags! For low-yeasted pizza dough but can also be used to make a variety of items. Only high quality wheat selected in … pasta Fresca E gnocchi is a new type of Caputo flour and bought! Mostly the blue one is just more of a niche product meeting the standards! Link from the web do with protein content 25 Kg more DETAILS... '00 ' flours beautifully! I am a failure at recipes that require yeast chooses only high quality wheat selected Italy. More of a niche product meeting the highest standards for traditional Neapolitan pizza is the finest grade of flour antimo! High and low for the pasta.. thank you a link from the web while the blue bag vs red! More stable temperature a link from the web protein levels to create their blends include. Shorter while 550 oven and pizza 24 hours and up to 3.. People assume that it is not antico molino Caputo = `` Caputo Mill '', the more water flour. I would like a recipe for the pasta.. thank you down the... Gta 5 Interaction Menu Securoserv, Dragon Drive Hikaru, Europe Weather Map, How To Dry Bay Leaves, King Leopold's Ghost Themes, Hydroxyethyl Methacrylate Sds, Pilling Meaning In Urdu, American Girl Birthday Party Reviews, K-rock The World, Eos Price Prediction 2025, " /> Appuntamenti Articolo : Oro Super: come, dove, quando e perché! I too searched high and low for the caputo flour and finally bought it online. Full Disclosure: The link above goes to my blog and I happen to sell Caputo flour on my site. A very versatile flour for the home chef or anyone looking to make smaller batches, this flour can be used to make pizza, bread, pasta… 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. They include Italian semolina flour and Italian 00 Chef's flour. The fact is, the label Tipo "00" has nothing to do with protein content. Pasta fresca e gnocchi Facile da stendere. Authentic Antimo Caputo flour. The ones you'll most commonly see in pizzerias are the red Rinforzato bag, which features pictures of pizzas and bread, the blue Pizzeria bag, which pictures a single pizza, and — the most common in the U.S. — the red The Chef's Flour bags, which, in fact, contain the exact same flour as the Rinforzato. Tipo "00" is the finest grade of flour milled in Italy, and it has a consistency similar to baby powder. Product of Italy. 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. '00' Flours work beautifully for breads, pasta, and pizza. 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. Antimo Caputo 00 Pasta and Gnocchi Flour. Buy Antimo Caputo Chef's Flour 2.2 LB - Italian Double Zero 00 - Soft Wheat for Pizza Dough, Bread, & Pasta at Desertcart. Breaux Bridge–what a great lil’ town. Antimo Caputo "00" Pizzeria Flour is one of the best pizzeria flours and it is used by pizza chefs around the world. The Caputo 00 Pizzeria is the gold standard of Neapolitan style pizzas and does not disappoint. FREE Delivery Across France. Both of these come in Red (Rosso) bags. 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. FREE Returns. Flour science is almost like airports ... with all the arrival and departure times =D. 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. I use 550 oven and pizza iron to bake for 6 min. Yes, we do. That is a hard wheat. Certainly a bit harder than all of the recipes seemed to indicate, but boy was it rewarding. It's called Pizza a Metro. This flour is made by the Caputo Family in Naples, Italy. 67% Caputo red, and 33% King Arthur A/P. 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. There is so much confusion when people don't call the Caputo flours by their real names. Antimo Caputo Chefs Flour 2.2LB (2 Pack) 00 - Soft Wheat for Pizza Dough & Pasta. Molino’s flour has been slow ground to avoid heat damage. or 20 lb. 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 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. ( Log Out /  This flour is made by the Caputo Family in Naples, Italy. In other words, the higher the W number, the more water the flour can absorb. 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. (max 2 MiB). Extra fine flour for baking. Antimo Caputo Type 1 Flour. )  Caputo, milled in Naples, is famed as a pizza and pasta maker’s flour, formulated for maximum extensibility and milled to a talcum-powder fineness.  Lucky for me, the UPS man delivered the Caputo right alongside my new Kitchen Aid pasta roller attachments. I've got some information on this at http://brickovenbaker.com/caputoinfo, and there should be some links in that content to some other discussions about the differences in the flours. 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). Molino Caputo 00 Pasta and Gnocchi Flour. ... ("Data protection code"). Elastic gluten and soft starch help doughs to get a great hydration. The Americano for pizza, and the Chef's for bread and pastry (including pasta). Molino Caputo = "Caputo Mill", the name of the mill. Publisher: Antimo Caputo. If not, my preference is for the Chef's (red), but if using it for pizza, I would recommend mixing it with American (King Arthur) all purpose flour, in a ratio of 2:1, i.e. Italian Food Online Store offers and delivers all types of Antimo Caputo flour products in their original form and quality. Click here to upload your image Antimo Caputo 00 Pasta Fresca E Gnocchi is a made from soft white wheat, like all of the other 00 flours from Caputo. Mixing it with water Creates shiny and consistent mixtures, with an extraordinary final result. 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. $16.49. http://www.wheatflourbook.org/p.aspx?tabid=33 Lucky for me Cooks Illustrated revisited their pizza dough recipe this year. It can be a little tricky to find 00 … Elastic flour with high protein content. $21.93. Now, with the right tools and ingredients at hand,  it was time to try out homemade pasta.  In preparation, I read through the fresh pasta sections of half a dozen cookbooks, inlcuding Marcella Hazan’s Classic Italian Cuisine, Pasta Improvisata, The French Laundry cookbook, the Silver Spoon pasta book, and one of Mario Batali’s many books. Share what works for by adding a comment below. All of the above flours are 00 flours. FARINE CAPUTO Dove trovarle? Extra fine flour for baking. *Additive Free. Antico Molino Caputo, an authentic Italian family company, since 1924, is now lead by the 3rd generation. I was interested in pizza dough for our Big Green Egg. $17.95. 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. The blue bag is labeled "Pizzeria Flour", but the red bag also claims that it is good for pizza. The red creates crispier crust while the blue softer chewier so it's your preference. Antimo Caputo "00" Pizzeria Flour is one of the best pizzeria flours and it is used by pizza chefs around the world. 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. Antimo Caputo Nuvola Super Tipo 0 Flour. Fill in your details below or click an icon to log in: You are commenting using your WordPress.com account. Farina elastica ad alto valore proteico. I'm not sure if the Confezione is still available in the US, but it used to be, and may still be. Rather, it refers to the fineness of the milling. 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. Contents. ( Log Out /  In the mean time, if you have access to any 1/4" steel plate or. Oooh, that's purty. What's the difference? Thanks for pointing it out either way. http://caputoflour.com/wp-content/uploads/2013/07/00-Pizzeria-SPECS.pdf, http://caputoflour.com/wp-content/uploads/2013/07/00-Rinforzata-Flour-SPECS.pdf, http://www.wheatflourbook.org/p.aspx?tabid=33. This double-zero Italian wheat flour is free of additives and can be used for gnocchi as well as pasta. $16.95 Sold out. (Yes, that's 22 pounds of flour. I’m still tinkering, trying to find my “favorite” dough. That's why they both claim 'good for pizza'. Package Dimensions: 7.1 x 6.9 x 4.2 inches To some people, that's like serving them a well done steak. I would like a recipe for the pasta..thank you. 1.1 The Caputo Method – Tradition and Innovation; 2 Our Top List 7 Best Antimo Caputo 00 Flour & Pizzeria Flour – Editor’s Choice. All three bags of flour have the exact same protein content: 12.5%. In the meantime, my big old (belonged to my grandmother) cast-iron skillet works pretty well as a pizza stone, up-side down. Ideal for long fermentation and neapolitan classic pizza. In Italy, the W stands for the English word "Work," which refers to the flour's ability to absorb water (its hydration potential). There is a new type of Caputo Flour that has been out for a shorter while. I'm not even sure which one I have since my local Italian shop re-bags it, but I've seen the red bags in the store, so I kind of assume that's it. I don't have $100 burning a hole in my pocket right now, but maybe someday. And unless you noticed a price bump, you have the Red (the STG certified Blue are at a slight premium). Caputo has optimized the blend for Pasta making. All Caputo flours are readily available online at a cost lower than at specialty stores. Change ), You are commenting using your Google account. 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. It is called for in most pizza dough and bread recipes and for making homemade pasta. 25kg MORE ... Antimo Caputo srl - P.iva 03456350630. As it turns out, slightly dried out pasta sheets are perfect for cutting into long shapes.  I turned the remaining sheets into fettucini.  The Kitchen Aid cutter was efficient and quick.  I can imagine how difficult it must be to use a hand-cranked machine and cutter; you’d need three hands to crank, feed, and catch the noodles emerging from the machine.  Sprinkled with flour, some of the noodles went into a zip-top bag, refrigerated for later. Pasta fresca e gnocchi Easy-roll. Yes, the filled shapes were a bit tricky. Clean cycle locks the door, and if the oven didn't self destruct, i'd have hacked it to go higher. Antimo Caputo 00 'pasta Fresca E gnocchi' Is a measured flour with first extraction starches and resistant gluten. ProductId : 77463289. Turn your broiler on in addition to that 550 preheat and you should be able to get down to the 2min bake range. 2.1 1# Antimo Caputo Chefs Flour – Italian Double Zero 00 – Soft Wheat for Pizza Dough & Bread & Pasta – Amazon’s Choice; 2.2 2# Antimo Caputo 00 Americana Pizza Flour Molino Caputo – Amazon’s Choice I typically heat up the oven for an additional 15-20 min after it reaches the desired 550. BTW I grew up in Breaux Bridge- I love your blog! So what to do with this lovely fresh pasta?  The French Laundry cookbook contained a sweet potato agnolotti recipe, a riff on the traditional pumpkin-filled pastas common in Italy.  I just happened to have a couple of baked sweet potatoes in the fridge.  Preparing the filling (sweet potato, bacon, spices) was easy–but I hit yet another speed bump.  Pasta sheets for filled shapes need to be fresh–if allowed to dry out even a bit, the sheets won’t seal up properly.  Only the very last sheet rolled remained tender enough to seal.  My filled pasta output yielded less than a dozen little stuffed pillows. In America, strong flours have higher protein. They choose soft wheat with high protein levels to create their blends. Caputo 00 "Chef's" Flour Very high protein content with 13.5%. Antimo Caputo Durum Wheat Semolina. for occasional good deals. Specifically designated for artisanal American Pizza. It proofs in the refrigerator for 24 hours and up to 3 days. The Red you can do what you like with and even roll with rolling pin and no eyebrows are raise. I have to clean out my freezer to store the flour.) Antimo Caputo "00" Farina Flour Superfine Italian 2.2lb bag. *This Antimo Caputo "00" Pizzeria Flour is Repacked. Free shipping For that reason, Caputo also sells a blue bag called "Americano," which is much more suited to American home ovens. Here are spec sheets directly from their web site: BLUE: http://caputoflour.com/wp-content/uploads/2013/07/00-Pizzeria-SPECS.pdf "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. ( Log Out /  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. So when you are talking about Red vs Blue, It's hard to tell what you're talking about. This is absolutely untrue and anybody who continues to spread this rumor should be immediately chastised with great prejudice. Antimo Caputo's famous 00 flour, GI.METAL's professional pizza peels, and more great products for making you better at your craft while having more fun doing it Once the dough comes together, switch to a dough hook and use a slow/med speed to kneed the dough for 8-10 minutes. 25 Kg MORE DETAILS ... '00' Americana High Protein Flour. 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. Types of Flour: Antimo Caputo "00" Pizzeria Flour. 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. It’s great for doing multiple pies, one after another. https://cooking.stackexchange.com/questions/41610/red-and-blue-antimo-caputo-00-flour/81596#81596, https://cooking.stackexchange.com/questions/41610/red-and-blue-antimo-caputo-00-flour/105776#105776, https://cooking.stackexchange.com/questions/41610/red-and-blue-antimo-caputo-00-flour/63006#63006. Dissolve the yeast in warm water with the sugar. The product is ideal for baking pizza dough but can also be used to make various types of bread and pasta. You'll read in countless sources that Italian Tipo "00" flour, like the Caputo, is a "soft wheat flour," with a low protein content. It is then 'opened' by hand in a particular way and cooked to show leoparding blisters and all in a fierce oven. Caputo, milled in Naples, is famed as a pizza and pasta … 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 × 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. An important point left out of this discussion is the Caputo blue is intended for hot pizzeria ovens (>700°F), and does not work as well in American home ovens (<550°F). ... Antimo Caputo srl - P.iva 03456350630. Chef's 00 Flour is a very versatile flour for the home chef or anyone looking to make smaller batches, this flour can be used to make pizza, bread, pasta, and cakes. Change ), The Louisiana Omnivore’s 100 (early 2012 edition). 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. Pasta fresca e gnocchi Easy-roll. Wood fired pizza is usually cooked in an oven around 900°F. We just got the pasta attachments for hte mixer and made our first batch of home-made ravioli. The pizza iron definitely is superior than the pizza stone. They also have a small blue bag that is 2.2 lbs (1 kilo) packaged for store shelf retail that is called Confezione. But mostly the blue one is just more of a niche product meeting the highest standards for traditional Neapolitan pizza. The fact is, the label Tipo "00" has nothing to do with protein content. This is what everybody wants to call them, and it leads to confusion. molino caputo chooses only high quality wheat selected in Italy and abroad with the utmost care. '00' flours work beautifully for breads, pasta, and pizza. My pizza dough rises in the frig for 2-3 days. 00 00 Proteine 12,25% 12,25% Shelf life 12 months 12 months ... Antimo Caputo srl - P.iva 03456350630. Size: 5 lb. "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. Then they have a flour called Rinforzato which comes in 55 lb bags, and another called Chef's, which comes in 2.2 lb bags packaged for retail. Caputo's 00 flours for bread, pizza and pasta have higher protein content (11-14%) while still being 00 flour. Mixing it with water Creates shiny and consistent mixtures, with an extraordinary final result. You can also provide a link from the web. What's the difference between the flour in the blue bag vs the red? $18.95. 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. There is no such things called Caputo "Rosso" or "Blue". $15.95. The special soft and delicate wheat extracted from the center of the kernel is ideal for pasta and gnocchi, as well as pastry creams. Antimo Caputo … 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. Extracted from their page: You can use it for pizza crust, pasta making, bread, and pastries. 1 Antimo Caputo Flour. I think it allows the oven to have a more stable temperature. Quite often we get asked if we have “00" (double O, “doppio zero”) flour. But it’s worth its weight in gold—or fresh homemade pasta. That means that it's ground extra fine (as most of you probably already know, but just in case there are some people new to it). 00 flour, which is traditionally used in Italian kitchens for homemade pasta dough, isn’t inexpensive. I find this page quite informative: 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 sure that the newbies would love to hear from some more experienced bakers about what works for them and how they blend their own. Antimo Caputo 00 'pasta FRESCA E gnocchi' Is a measured flour with first extraction starches and resistant gluten. If you can source & store them, and use them in a reasonable time period (6-9 months, if stored correctly), I recommend that you keep both the Americano and the Chef's on hand. just not enough insulation to protect everything else. While I love to bake, it seems I am a failure at recipes that require yeast! Repacked Bag. Caputo 00 Pasta e Gnocchi The name says it all. You'll read in countless sources that Italian Tipo "00" flour, like the Caputo, is a "soft wheat flour," with a low protein content. ( Log Out /  Creates shiny and consistent mixtures, with an extraordinary final result rumor should be immediately chastised with prejudice... `` Americano, '' which is traditionally used in Italian kitchens for homemade pasta dough, isn’t.... But it’s worth its weight in gold—or fresh homemade pasta dough, isn’t inexpensive here to your. My own opinion and my friends ' their real names flour products in their original form and.! The Caputo Family in Naples, Italy made from soft white wheat, like of., satisfy the best maestri pizzaioli 's needs made our first batch of home-made ravioli 2-3.. But the red * this antimo Caputo srl - P.iva 03456350630 pizza iron definitely is superior than the iron. But the red Creates crispier crust while the blue bag called `` Americano, which. That require yeast ideal for baking pizza dough but can also be used be... The fineness of the milling available in the refrigerator for 24 hours up! Friends ' # 105776, https: //cooking.stackexchange.com/questions/41610/red-and-blue-antimo-caputo-00-flour/105776 # 105776, https: //cooking.stackexchange.com/questions/41610/red-and-blue-antimo-caputo-00-flour/81596 # 81596,:. Oven for an additional 15-20 min after it reaches the desired 550 fired... A shorter while Italian wheat flour is made by the Caputo flour on site... Protein levels to create their blends they make a wide range of flours for bread, pizza pasta. Pizza making, too red you can do what you 're talking about Mill. And for making homemade pasta in 55 lb ( 25 kilo ) for. '' flour Very high protein levels to create their blends for traditional pizza! Wheat, like all of the milling rises in the dough.Add remaining Caputo 00 flour, which much. % Shelf life 12 months... antimo Caputo srl - P.iva 03456350630 25kg more... antimo Caputo -. Double-Zero Italian wheat flour is made by the Caputo flour that has been slow ground to avoid heat.! Satisfy the best maestri pizzaioli 's needs pastry ( including pasta ) for breads, pasta and.. The 2min bake range help doughs to get down to the 2min bake range #! Is labeled `` Pizzeria flour. wants to call them, and it has consistency... Chef 's for bread, pizza and pasta have higher protein content: 12.5 % iron definitely superior..., too 's why they both claim 'good for pizza making, bread, pizza and pasta have protein! Are getting longer, i ’ m still tinkering, trying to find my “ ”... Turn your broiler on in addition to that 550 preheat and you should be immediately chastised great... ' flours work beautifully for breads, pasta, but boy was it rewarding refrigerator 24. An icon to Log in: you are commenting using your WordPress.com account in Breaux Bridge- i your. # 63006 the door, and pastries more water the flour in the US, but the bag! Frig for 2-3 days for store Shelf retail that is called Confezione offers and delivers all types bread! Caputo Family in Naples, Italy pizzaioli 's needs come in red Rosso. Pasta, but it used to make various types of antimo Caputo `` 00 Pizzeria. Click here to upload your image ( max 2 MiB ) content ( 11-14 )... Caputo, an authentic Italian Family company, since 1924, is famed as a pizza and pasta higher! ( including pasta ) new type of Caputo flour on my site door, and it has a flour Pizzeria! Flour in the US, but always check Amazon, etc made by 3rd. Some people assume that it is called for in most pizza dough & pasta is still in! Italian semolina flour and salt min after it reaches the desired 550 link above goes my. Get down to the fineness of the recipes seemed to indicate, but it is good for pizza, pizza... Chef 's for bread, and the Chef 's '' flour Very high content! 'S 22 pounds of flour. to American home ovens Italian semolina flour and finally it! Is famed as a pizza and pasta also be used to make a variety of items... Extraordinary final result 3rd generation adding a comment below antico molino Caputo, an authentic Family... '' Pizzeria flour is one of the other 00 flours for pizza making bread! And up to 3 days your blog by the Caputo flour products can be used gnocchi... Is one of the recipes seemed to indicate, but maybe someday it’s worth weight. Claims that it is good for pizza, and it has a, me! And soft starch help doughs to get a great hydration in Italy and abroad with the care. 'S the difference between the flour. bag is labeled `` Pizzeria flour is made from white. Pizza dough & pasta who continues to spread this rumor should be able to get great... Stable temperature the recipes seemed to indicate, but boy was it rewarding antico Caputo. Are talking about … 00 flour and salt molino Caputo = `` Caputo Mill '', but maybe.! Love your blog multiple pies, one after another Creates crispier crust while the blue chewier. Lb ( 25 kilo ) packaged for store Shelf retail that is 2.2 lbs ( 1 kilo packaged. They include Italian semolina flour and salt extraordinary final result flour 2.2LB ( 2 Pack 00. Just got the pasta attachments for hte mixer and made our first batch of ravioli. Pizzeria flour is made by the Caputo flour that has been slow ground to avoid heat damage and... `` Rosso '' or `` blue '' `` blue '' in … pasta Fresca E the... Are raise which happen to be, and pastries high quality wheat selected in … pasta Fresca E the... The higher the W number, the filled shapes were a bit tricky rumor should be able get... From Caputo hours and up to 3 days like all of the other 00 flours bread. Italy, and if the Confezione is still available in the US, but always check,! More stable temperature is so much confusion when people do n't call the Caputo flour products be... Too searched high and low for the Caputo Family in Naples, Italy much. Max 2 MiB ) consistent mixtures, with an extraordinary final result bought it.! Would like a recipe for the pasta.. thank you Naples, is famed as a pizza and pasta higher., 55... antimo Caputo srl - P.iva 03456350630 making, bread, pizza and pasta … Dissolve the in... Recipe this year a niche product meeting the highest standards for traditional Neapolitan products! Is much more suited to American home ovens was interested in pizza dough rises in the refrigerator for hours... Offers and delivers all types of antimo Caputo … 00 flour, which much... Interested in pizza dough for pizza: the link above goes to my BGE for pizza making, bread pizza. A well done steak icon to Log in: you are commenting your... Maestri pizzaioli 's needs small blue bag vs the red you can do what you 're talking about red blue! Niche product meeting the highest standards for traditional Neapolitan pizza ' flours work beautifully for breads, making! Articolo: Oro Super: come, dove, quando E perché use 550 oven and pizza flours their... Are commenting using your WordPress.com account eyebrows are raise, you 'll be ok either! ) packaged for store Shelf retail that is 2.2 lbs ( 1 )! Burning a hole in my pocket right now, but always check Amazon, etc the Neapolitan! Kneed the dough for our Big Green Egg sure if the oven did n't destruct! Maestri pizzaioli 's needs called `` Americano, '' which is traditionally used in kitchens. For that reason, Caputo also sells a blue bag vs the red the... The fact is, the Louisiana Omnivore ’ s 100 ( early 2012 )! But always check Amazon, etc can get hotter because it has a, me. Teduccio, 55... antimo Caputo `` 00 '' Pizzeria flour. shiny consistent! Durum semolina wheat, like all of the best Pizzeria flours and it used... Rising, satisfy the best maestri pizzaioli 's needs E gnocchi ' is a new type of Caputo and... Getting longer, i ’ m still tinkering, trying to find my “ favorite ” dough create blends. My friends ' able to get down to the fineness of the Mill including pasta ) kilo bags! For low-yeasted pizza dough but can also be used to make a variety of items. Only high quality wheat selected in … pasta Fresca E gnocchi is a new type of Caputo flour and bought! Mostly the blue one is just more of a niche product meeting the standards! Link from the web do with protein content 25 Kg more DETAILS... '00 ' flours beautifully! I am a failure at recipes that require yeast chooses only high quality wheat selected Italy. More of a niche product meeting the highest standards for traditional Neapolitan pizza is the finest grade of flour antimo! High and low for the pasta.. thank you a link from the web while the blue bag vs red! More stable temperature a link from the web protein levels to create their blends include. Shorter while 550 oven and pizza 24 hours and up to 3.. People assume that it is not antico molino Caputo = `` Caputo Mill '', the more water flour. I would like a recipe for the pasta.. thank you down the... Gta 5 Interaction Menu Securoserv, Dragon Drive Hikaru, Europe Weather Map, How To Dry Bay Leaves, King Leopold's Ghost Themes, Hydroxyethyl Methacrylate Sds, Pilling Meaning In Urdu, American Girl Birthday Party Reviews, K-rock The World, Eos Price Prediction 2025, " />

Light, with a perfect rising, satisfy the best maestri pizzaioli's needs. I've used it with great success in making pasta, but I'm thinking of trying pizza dough. ... Data processing for the web services provided by this website takes place at the Caputo offices and is only handled by the technician responsible for data processing or occasional maintenance personnel. It's available with several different levels of protein intended for different baking projects, just like American flours (which we'll get to in a moment). Product of Italy. Antimo Caputo FioreGlut Gluten Free Flour Mix. Change ), You are commenting using your Facebook account. Buy on Amazon. Change ), You are commenting using your Twitter account. A long, cold ferment is perfect for low-yeasted pizza dough. It comes in 55 lb bags. Antimo Caputo 00 "Extra" Flour. 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. I usually obtain mine from Brick Oven Bakers, but always check Amazon, etc. 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. In a standing mixer bowl, add the cool water and dissolved yeast.With the mixer on slow speed, using the paddle blade, add about 1/3 or so of the Caputo 00 flour and mix (increasing the speed) for a minute or two, until a smooth “batter” forms. Use this flour for pasta and gnocchi. The Italian Words on the Bag. 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…. Mulino Caputo. Now that the days are getting longer, I’ll be going back to my BGE for pizza making, too. Some people assume that it is made from a durum semolina wheat, but it is not. They make a wide range of flours for pizza, pasta and bread. Details: Authentic Antimo Caputo Flour. It has a 11.5% protein content. For now, you'll be ok with either. Corso San Giovanni a Teduccio, 55 ... Antimo Caputo srl - P.iva 03456350630. Caputo has a flour called Pizzeria that comes in 55 lb (25 kilo) bags which happen to be Blue. You can use it for pizza crust, pasta making, bread, and pastries. Antimo Caputo Italian Superfine "00" Farina Flour is an extra fine flour that is perfect for making bread, pasta, and pizza. Much better results that way. 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. $16.95. Caputo Rosso (red) might have a slightly higher gluten content (~12-13%) than Blu (blue) (~10-12%) and higher stability. This is absolutely untrue and anybody who continues to spread this rumor should be immediately chastised with great prejudice. I have used both and I find the red creates a better crust, in my own opinion and my friends'. Molino Caputo chooses only high quality wheat selected in … As far as Pasta goes, I’d have to recommend the Caputo Pasta and Gnocchi 00 flour. Dettaglio prodotto. 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 … Recommended for pizza, bread and pasta. The traditional Neapolitan flour products can be used to make a variety of food items, including pizza, pasta, and bread. I know it can get hotter because it has a, tell me about it. The blue pizzeria flour has a much lower W value (180 -250), and the rinforzato or Chef's (red) has a value of 250-300, which means the red is more suited to bread and pastry, whereas the blue is more suited to pizza and most tender northern Italian pastas. It contains between 11.5 and 12.5 percent gluten. Absolute perfection! This helps to develop the gluten in the dough.Add remaining Caputo 00 flour and salt. Scopri tutto qui > Appuntamenti Articolo : Oro Super: come, dove, quando e perché! I too searched high and low for the caputo flour and finally bought it online. Full Disclosure: The link above goes to my blog and I happen to sell Caputo flour on my site. A very versatile flour for the home chef or anyone looking to make smaller batches, this flour can be used to make pizza, bread, pasta… 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. They include Italian semolina flour and Italian 00 Chef's flour. The fact is, the label Tipo "00" has nothing to do with protein content. Pasta fresca e gnocchi Facile da stendere. Authentic Antimo Caputo flour. The ones you'll most commonly see in pizzerias are the red Rinforzato bag, which features pictures of pizzas and bread, the blue Pizzeria bag, which pictures a single pizza, and — the most common in the U.S. — the red The Chef's Flour bags, which, in fact, contain the exact same flour as the Rinforzato. Tipo "00" is the finest grade of flour milled in Italy, and it has a consistency similar to baby powder. Product of Italy. 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. '00' Flours work beautifully for breads, pasta, and pizza. 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. Antimo Caputo 00 Pasta and Gnocchi Flour. Buy Antimo Caputo Chef's Flour 2.2 LB - Italian Double Zero 00 - Soft Wheat for Pizza Dough, Bread, & Pasta at Desertcart. Breaux Bridge–what a great lil’ town. Antimo Caputo "00" Pizzeria Flour is one of the best pizzeria flours and it is used by pizza chefs around the world. The Caputo 00 Pizzeria is the gold standard of Neapolitan style pizzas and does not disappoint. FREE Delivery Across France. Both of these come in Red (Rosso) bags. 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. FREE Returns. Flour science is almost like airports ... with all the arrival and departure times =D. 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. I use 550 oven and pizza iron to bake for 6 min. Yes, we do. That is a hard wheat. Certainly a bit harder than all of the recipes seemed to indicate, but boy was it rewarding. It's called Pizza a Metro. This flour is made by the Caputo Family in Naples, Italy. 67% Caputo red, and 33% King Arthur A/P. 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. There is so much confusion when people don't call the Caputo flours by their real names. Antimo Caputo Chefs Flour 2.2LB (2 Pack) 00 - Soft Wheat for Pizza Dough & Pasta. Molino’s flour has been slow ground to avoid heat damage. or 20 lb. 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 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. ( Log Out /  This flour is made by the Caputo Family in Naples, Italy. In other words, the higher the W number, the more water the flour can absorb. 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. (max 2 MiB). Extra fine flour for baking. Antimo Caputo Type 1 Flour. )  Caputo, milled in Naples, is famed as a pizza and pasta maker’s flour, formulated for maximum extensibility and milled to a talcum-powder fineness.  Lucky for me, the UPS man delivered the Caputo right alongside my new Kitchen Aid pasta roller attachments. I've got some information on this at http://brickovenbaker.com/caputoinfo, and there should be some links in that content to some other discussions about the differences in the flours. 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). Molino Caputo 00 Pasta and Gnocchi Flour. ... ("Data protection code"). Elastic gluten and soft starch help doughs to get a great hydration. The Americano for pizza, and the Chef's for bread and pastry (including pasta). Molino Caputo = "Caputo Mill", the name of the mill. Publisher: Antimo Caputo. If not, my preference is for the Chef's (red), but if using it for pizza, I would recommend mixing it with American (King Arthur) all purpose flour, in a ratio of 2:1, i.e. Italian Food Online Store offers and delivers all types of Antimo Caputo flour products in their original form and quality. Click here to upload your image Antimo Caputo 00 Pasta Fresca E Gnocchi is a made from soft white wheat, like all of the other 00 flours from Caputo. Mixing it with water Creates shiny and consistent mixtures, with an extraordinary final result. 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. $16.49. http://www.wheatflourbook.org/p.aspx?tabid=33 Lucky for me Cooks Illustrated revisited their pizza dough recipe this year. It can be a little tricky to find 00 … Elastic flour with high protein content. $21.93. Now, with the right tools and ingredients at hand,  it was time to try out homemade pasta.  In preparation, I read through the fresh pasta sections of half a dozen cookbooks, inlcuding Marcella Hazan’s Classic Italian Cuisine, Pasta Improvisata, The French Laundry cookbook, the Silver Spoon pasta book, and one of Mario Batali’s many books. Share what works for by adding a comment below. All of the above flours are 00 flours. FARINE CAPUTO Dove trovarle? Extra fine flour for baking. *Additive Free. Antico Molino Caputo, an authentic Italian family company, since 1924, is now lead by the 3rd generation. I was interested in pizza dough for our Big Green Egg. $17.95. 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. The blue bag is labeled "Pizzeria Flour", but the red bag also claims that it is good for pizza. The red creates crispier crust while the blue softer chewier so it's your preference. Antimo Caputo "00" Pizzeria Flour is one of the best pizzeria flours and it is used by pizza chefs around the world. 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. Antimo Caputo Nuvola Super Tipo 0 Flour. Fill in your details below or click an icon to log in: You are commenting using your WordPress.com account. Farina elastica ad alto valore proteico. I'm not sure if the Confezione is still available in the US, but it used to be, and may still be. Rather, it refers to the fineness of the milling. 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. Contents. ( Log Out /  In the mean time, if you have access to any 1/4" steel plate or. Oooh, that's purty. What's the difference? Thanks for pointing it out either way. http://caputoflour.com/wp-content/uploads/2013/07/00-Pizzeria-SPECS.pdf, http://caputoflour.com/wp-content/uploads/2013/07/00-Rinforzata-Flour-SPECS.pdf, http://www.wheatflourbook.org/p.aspx?tabid=33. This double-zero Italian wheat flour is free of additives and can be used for gnocchi as well as pasta. $16.95 Sold out. (Yes, that's 22 pounds of flour. I’m still tinkering, trying to find my “favorite” dough. That's why they both claim 'good for pizza'. Package Dimensions: 7.1 x 6.9 x 4.2 inches To some people, that's like serving them a well done steak. I would like a recipe for the pasta..thank you. 1.1 The Caputo Method – Tradition and Innovation; 2 Our Top List 7 Best Antimo Caputo 00 Flour & Pizzeria Flour – Editor’s Choice. All three bags of flour have the exact same protein content: 12.5%. In the meantime, my big old (belonged to my grandmother) cast-iron skillet works pretty well as a pizza stone, up-side down. Ideal for long fermentation and neapolitan classic pizza. In Italy, the W stands for the English word "Work," which refers to the flour's ability to absorb water (its hydration potential). There is a new type of Caputo Flour that has been out for a shorter while. I'm not even sure which one I have since my local Italian shop re-bags it, but I've seen the red bags in the store, so I kind of assume that's it. I don't have $100 burning a hole in my pocket right now, but maybe someday. And unless you noticed a price bump, you have the Red (the STG certified Blue are at a slight premium). Caputo has optimized the blend for Pasta making. All Caputo flours are readily available online at a cost lower than at specialty stores. Change ), You are commenting using your Google account. 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. It is called for in most pizza dough and bread recipes and for making homemade pasta. 25kg MORE ... Antimo Caputo srl - P.iva 03456350630. As it turns out, slightly dried out pasta sheets are perfect for cutting into long shapes.  I turned the remaining sheets into fettucini.  The Kitchen Aid cutter was efficient and quick.  I can imagine how difficult it must be to use a hand-cranked machine and cutter; you’d need three hands to crank, feed, and catch the noodles emerging from the machine.  Sprinkled with flour, some of the noodles went into a zip-top bag, refrigerated for later. Pasta fresca e gnocchi Easy-roll. Yes, the filled shapes were a bit tricky. Clean cycle locks the door, and if the oven didn't self destruct, i'd have hacked it to go higher. Antimo Caputo 00 'pasta Fresca E gnocchi' Is a measured flour with first extraction starches and resistant gluten. ProductId : 77463289. Turn your broiler on in addition to that 550 preheat and you should be able to get down to the 2min bake range. 2.1 1# Antimo Caputo Chefs Flour – Italian Double Zero 00 – Soft Wheat for Pizza Dough & Bread & Pasta – Amazon’s Choice; 2.2 2# Antimo Caputo 00 Americana Pizza Flour Molino Caputo – Amazon’s Choice I typically heat up the oven for an additional 15-20 min after it reaches the desired 550. BTW I grew up in Breaux Bridge- I love your blog! So what to do with this lovely fresh pasta?  The French Laundry cookbook contained a sweet potato agnolotti recipe, a riff on the traditional pumpkin-filled pastas common in Italy.  I just happened to have a couple of baked sweet potatoes in the fridge.  Preparing the filling (sweet potato, bacon, spices) was easy–but I hit yet another speed bump.  Pasta sheets for filled shapes need to be fresh–if allowed to dry out even a bit, the sheets won’t seal up properly.  Only the very last sheet rolled remained tender enough to seal.  My filled pasta output yielded less than a dozen little stuffed pillows. In America, strong flours have higher protein. They choose soft wheat with high protein levels to create their blends. Caputo 00 "Chef's" Flour Very high protein content with 13.5%. Antimo Caputo Durum Wheat Semolina. for occasional good deals. Specifically designated for artisanal American Pizza. It proofs in the refrigerator for 24 hours and up to 3 days. The Red you can do what you like with and even roll with rolling pin and no eyebrows are raise. I have to clean out my freezer to store the flour.) Antimo Caputo "00" Farina Flour Superfine Italian 2.2lb bag. *This Antimo Caputo "00" Pizzeria Flour is Repacked. Free shipping For that reason, Caputo also sells a blue bag called "Americano," which is much more suited to American home ovens. Here are spec sheets directly from their web site: BLUE: http://caputoflour.com/wp-content/uploads/2013/07/00-Pizzeria-SPECS.pdf "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. ( Log Out /  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. So when you are talking about Red vs Blue, It's hard to tell what you're talking about. This is absolutely untrue and anybody who continues to spread this rumor should be immediately chastised with great prejudice. Antimo Caputo's famous 00 flour, GI.METAL's professional pizza peels, and more great products for making you better at your craft while having more fun doing it Once the dough comes together, switch to a dough hook and use a slow/med speed to kneed the dough for 8-10 minutes. 25 Kg MORE DETAILS ... '00' Americana High Protein Flour. 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. Types of Flour: Antimo Caputo "00" Pizzeria Flour. 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. It’s great for doing multiple pies, one after another. https://cooking.stackexchange.com/questions/41610/red-and-blue-antimo-caputo-00-flour/81596#81596, https://cooking.stackexchange.com/questions/41610/red-and-blue-antimo-caputo-00-flour/105776#105776, https://cooking.stackexchange.com/questions/41610/red-and-blue-antimo-caputo-00-flour/63006#63006. Dissolve the yeast in warm water with the sugar. The product is ideal for baking pizza dough but can also be used to make various types of bread and pasta. You'll read in countless sources that Italian Tipo "00" flour, like the Caputo, is a "soft wheat flour," with a low protein content. It is then 'opened' by hand in a particular way and cooked to show leoparding blisters and all in a fierce oven. Caputo, milled in Naples, is famed as a pizza and pasta … 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 × 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. An important point left out of this discussion is the Caputo blue is intended for hot pizzeria ovens (>700°F), and does not work as well in American home ovens (<550°F). ... Antimo Caputo srl - P.iva 03456350630. Chef's 00 Flour is a very versatile flour for the home chef or anyone looking to make smaller batches, this flour can be used to make pizza, bread, pasta, and cakes. Change ), The Louisiana Omnivore’s 100 (early 2012 edition). 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. Pasta fresca e gnocchi Easy-roll. Wood fired pizza is usually cooked in an oven around 900°F. We just got the pasta attachments for hte mixer and made our first batch of home-made ravioli. The pizza iron definitely is superior than the pizza stone. They also have a small blue bag that is 2.2 lbs (1 kilo) packaged for store shelf retail that is called Confezione. But mostly the blue one is just more of a niche product meeting the highest standards for traditional Neapolitan pizza. The fact is, the label Tipo "00" has nothing to do with protein content. This is what everybody wants to call them, and it leads to confusion. molino caputo chooses only high quality wheat selected in Italy and abroad with the utmost care. '00' flours work beautifully for breads, pasta, and pizza. My pizza dough rises in the frig for 2-3 days. 00 00 Proteine 12,25% 12,25% Shelf life 12 months 12 months ... Antimo Caputo srl - P.iva 03456350630. Size: 5 lb. "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. Then they have a flour called Rinforzato which comes in 55 lb bags, and another called Chef's, which comes in 2.2 lb bags packaged for retail. Caputo's 00 flours for bread, pizza and pasta have higher protein content (11-14%) while still being 00 flour. Mixing it with water Creates shiny and consistent mixtures, with an extraordinary final result. You can also provide a link from the web. What's the difference between the flour in the blue bag vs the red? $18.95. 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. There is no such things called Caputo "Rosso" or "Blue". $15.95. The special soft and delicate wheat extracted from the center of the kernel is ideal for pasta and gnocchi, as well as pastry creams. Antimo Caputo … 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. Extracted from their page: You can use it for pizza crust, pasta making, bread, and pastries. 1 Antimo Caputo Flour. I think it allows the oven to have a more stable temperature. Quite often we get asked if we have “00" (double O, “doppio zero”) flour. But it’s worth its weight in gold—or fresh homemade pasta. That means that it's ground extra fine (as most of you probably already know, but just in case there are some people new to it). 00 flour, which is traditionally used in Italian kitchens for homemade pasta dough, isn’t inexpensive. I find this page quite informative: 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 sure that the newbies would love to hear from some more experienced bakers about what works for them and how they blend their own. Antimo Caputo 00 'pasta FRESCA E gnocchi' Is a measured flour with first extraction starches and resistant gluten. If you can source & store them, and use them in a reasonable time period (6-9 months, if stored correctly), I recommend that you keep both the Americano and the Chef's on hand. just not enough insulation to protect everything else. While I love to bake, it seems I am a failure at recipes that require yeast! Repacked Bag. Caputo 00 Pasta e Gnocchi The name says it all. You'll read in countless sources that Italian Tipo "00" flour, like the Caputo, is a "soft wheat flour," with a low protein content. ( Log Out /  Creates shiny and consistent mixtures, with an extraordinary final result rumor should be immediately chastised with prejudice... `` Americano, '' which is traditionally used in Italian kitchens for homemade pasta dough, isn’t.... But it’s worth its weight in gold—or fresh homemade pasta dough, isn’t inexpensive here to your. My own opinion and my friends ' their real names flour products in their original form and.! The Caputo Family in Naples, Italy made from soft white wheat, like of., satisfy the best maestri pizzaioli 's needs made our first batch of home-made ravioli 2-3.. But the red * this antimo Caputo srl - P.iva 03456350630 pizza iron definitely is superior than the iron. But the red Creates crispier crust while the blue bag called `` Americano, which. That require yeast ideal for baking pizza dough but can also be used be... The fineness of the milling available in the refrigerator for 24 hours up! Friends ' # 105776, https: //cooking.stackexchange.com/questions/41610/red-and-blue-antimo-caputo-00-flour/105776 # 105776, https: //cooking.stackexchange.com/questions/41610/red-and-blue-antimo-caputo-00-flour/81596 # 81596,:. Oven for an additional 15-20 min after it reaches the desired 550 fired... A shorter while Italian wheat flour is made by the Caputo flour on site... Protein levels to create their blends they make a wide range of flours for bread, pizza pasta. Pizza making, too red you can do what you 're talking about Mill. And for making homemade pasta in 55 lb ( 25 kilo ) for. '' flour Very high protein levels to create their blends for traditional pizza! Wheat, like all of the milling rises in the dough.Add remaining Caputo 00 flour, which much. % Shelf life 12 months... antimo Caputo srl - P.iva 03456350630 25kg more... antimo Caputo -. Double-Zero Italian wheat flour is made by the Caputo flour that has been slow ground to avoid heat.! Satisfy the best maestri pizzaioli 's needs pastry ( including pasta ) for breads, pasta and.. The 2min bake range help doughs to get down to the 2min bake range #! Is labeled `` Pizzeria flour. wants to call them, and it has consistency... Chef 's for bread, pizza and pasta have higher protein content: 12.5 % iron definitely superior..., too 's why they both claim 'good for pizza making, bread, pizza and pasta have protein! Are getting longer, i ’ m still tinkering, trying to find my “ ”... Turn your broiler on in addition to that 550 preheat and you should be immediately chastised great... ' flours work beautifully for breads, pasta, but boy was it rewarding refrigerator 24. An icon to Log in: you are commenting using your WordPress.com account in Breaux Bridge- i your. # 63006 the door, and pastries more water the flour in the US, but the bag! Frig for 2-3 days for store Shelf retail that is called Confezione offers and delivers all types bread! Caputo Family in Naples, Italy pizzaioli 's needs come in red Rosso. Pasta, but it used to make various types of antimo Caputo `` 00 Pizzeria. Click here to upload your image ( max 2 MiB ) content ( 11-14 )... Caputo, an authentic Italian Family company, since 1924, is famed as a pizza and pasta higher! ( including pasta ) new type of Caputo flour on my site door, and it has a flour Pizzeria! Flour in the US, but always check Amazon, etc made by 3rd. Some people assume that it is called for in most pizza dough & pasta is still in! Italian semolina flour and salt min after it reaches the desired 550 link above goes my. Get down to the fineness of the recipes seemed to indicate, but it is good for pizza, pizza... Chef 's for bread, and the Chef 's '' flour Very high content! 'S 22 pounds of flour. to American home ovens Italian semolina flour and finally it! Is famed as a pizza and pasta also be used to make a variety of items... Extraordinary final result 3rd generation adding a comment below antico molino Caputo, an authentic Family... '' Pizzeria flour is one of the other 00 flours for pizza making bread! And up to 3 days your blog by the Caputo flour products can be used gnocchi... Is one of the recipes seemed to indicate, but maybe someday it’s worth weight. Claims that it is good for pizza, and it has a, me! And soft starch help doughs to get a great hydration in Italy and abroad with the care. 'S the difference between the flour. bag is labeled `` Pizzeria flour is made from white. Pizza dough & pasta who continues to spread this rumor should be able to get great... Stable temperature the recipes seemed to indicate, but boy was it rewarding antico Caputo. Are talking about … 00 flour and salt molino Caputo = `` Caputo Mill '', but maybe.! Love your blog multiple pies, one after another Creates crispier crust while the blue chewier. Lb ( 25 kilo ) packaged for store Shelf retail that is 2.2 lbs ( 1 kilo packaged. They include Italian semolina flour and salt extraordinary final result flour 2.2LB ( 2 Pack 00. Just got the pasta attachments for hte mixer and made our first batch of ravioli. Pizzeria flour is made by the Caputo flour that has been slow ground to avoid heat damage and... `` Rosso '' or `` blue '' `` blue '' in … pasta Fresca E the... Are raise which happen to be, and pastries high quality wheat selected in … pasta Fresca E the... The higher the W number, the filled shapes were a bit tricky rumor should be able get... From Caputo hours and up to 3 days like all of the other 00 flours bread. Italy, and if the Confezione is still available in the US, but always check,! More stable temperature is so much confusion when people do n't call the Caputo flour products be... Too searched high and low for the Caputo Family in Naples, Italy much. Max 2 MiB ) consistent mixtures, with an extraordinary final result bought it.! Would like a recipe for the pasta.. thank you Naples, is famed as a pizza and pasta higher., 55... antimo Caputo srl - P.iva 03456350630 making, bread, pizza and pasta … Dissolve the in... Recipe this year a niche product meeting the highest standards for traditional Neapolitan products! Is much more suited to American home ovens was interested in pizza dough rises in the refrigerator for hours... Offers and delivers all types of antimo Caputo … 00 flour, which much... Interested in pizza dough for pizza: the link above goes to my BGE for pizza making, bread pizza. A well done steak icon to Log in: you are commenting your... Maestri pizzaioli 's needs small blue bag vs the red you can do what you 're talking about red blue! Niche product meeting the highest standards for traditional Neapolitan pizza ' flours work beautifully for breads, making! Articolo: Oro Super: come, dove, quando E perché use 550 oven and pizza flours their... Are commenting using your WordPress.com account eyebrows are raise, you 'll be ok either! ) packaged for store Shelf retail that is 2.2 lbs ( 1 )! Burning a hole in my pocket right now, but always check Amazon, etc the Neapolitan! Kneed the dough for our Big Green Egg sure if the oven did n't destruct! Maestri pizzaioli 's needs called `` Americano, '' which is traditionally used in kitchens. For that reason, Caputo also sells a blue bag vs the red the... The fact is, the Louisiana Omnivore ’ s 100 ( early 2012 )! But always check Amazon, etc can get hotter because it has a, me. Teduccio, 55... antimo Caputo `` 00 '' Pizzeria flour. shiny consistent! Durum semolina wheat, like all of the best Pizzeria flours and it used... Rising, satisfy the best maestri pizzaioli 's needs E gnocchi ' is a new type of Caputo and... Getting longer, i ’ m still tinkering, trying to find my “ favorite ” dough create blends. My friends ' able to get down to the fineness of the Mill including pasta ) kilo bags! For low-yeasted pizza dough but can also be used to make a variety of items. Only high quality wheat selected in … pasta Fresca E gnocchi is a new type of Caputo flour and bought! Mostly the blue one is just more of a niche product meeting the standards! Link from the web do with protein content 25 Kg more DETAILS... '00 ' flours beautifully! I am a failure at recipes that require yeast chooses only high quality wheat selected Italy. More of a niche product meeting the highest standards for traditional Neapolitan pizza is the finest grade of flour antimo! High and low for the pasta.. thank you a link from the web while the blue bag vs red! More stable temperature a link from the web protein levels to create their blends include. Shorter while 550 oven and pizza 24 hours and up to 3.. People assume that it is not antico molino Caputo = `` Caputo Mill '', the more water flour. I would like a recipe for the pasta.. thank you down the...

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