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| Item Form | Raw |
|---|---|
| Global Trade Identification Number | 08014601046161 |
| Manufacturer | Antimo Caputo |
| Container Type | Pack |
| Cuisine | Italian cuisine |
| Model Number | TS0417-A700ML-M978 |
| Set Name | Pack of 2 |
| Part Number | 291459 |
| Item Weight | 4.4 pounds |
| Item Package Weight | 2.05 kg |
| Number of Items | 2 |
| Unit Count | 2.2 pound |
| Number of Pieces | 2 |
| Size | 2.2 Pound (Pack of 2) |
| Number Of Items | 2 |
The Chef's flour is a general purpose, high gluten flour that works well for many recipes. You can use it for pizza crust, pasta making, bread, and pastries.
"Tipo 00" refers to how refined the flour is, and indicates that it is refined further than regular flour, and that results in using less of the outer parts of the wheat, while also creating a very finely ground product. Tipo "00" is the finest grade of flour milled in Italy, and it has a consistency similar to baby powder.
We recommend that Chef's Flour be used for those who want to bake in their traditional home oven. This flour is great for home ovens up to 500 degrees Fahrenheit! If you are looking for a flour that works well in higher temperature ovens, we suggest you try our Caputo "00" Pizzeria Flour Blue.
Mix ingredients in a bowl to form a soft dough. Rest for 10 mins, then knead for 5 mins. Coat with oil, cover, and let rise for 2 hours until doubled. Punch down, divide into 3 balls, place in greased zip lock bags, and refrigerate overnight. Before use, let dough warm to room temp (72F or more). Preheat oven to 550F (or max temp). Bake pizza for 7-10 mins until crust browns.
Preheat oven to 350F. Mix yeast, sugar, and water. Combine with salt and flour. Knead dough, form into ball, coat with oil, and let rise for 35-45 mins. Grease baking sheet, place dough, and let rise for 90 mins. Bake at 350F for 45 mins to 1 hour until golden brown. Cool on wire rack.
We carefully select the best wheat varieties from around the world. Every variety undergoes rigorous analyses, so that the production complies with the highest standards of quality and safety.
Per the ancient art of milling, we grind our wheat slowly which allows us to produce high-quality flours that preserve the proteins, starches, authenticity of the wheat’s natural flavor.
Through our slow grinding process and our knowledge of how to select the different varieties of wheat, we offer natural products to the market that don’t contain any additives and only contain 1 ingredient: wheat.
We perform daily tests on gluten quality, protein quality, water absorption %, dough resistance, dough extensibility, range of granulation size, dogh stregth, sugar content, enzyme concentration, and taste.
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