Tableau de farine

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Specification comparison between products Classica Tipo 00 Flour – Mulino Caputo, Cuoco flour / Chef's / Saccorosso Tipo 00 – Mulino Caputo, Manitoba Flour Type 0 – Mulino Caputo, Nuvola Super Tipo 0 Flour 5 kg – Mulino Caputo, Classica Tipo 00 Flour – Caputo, Flour Pizzeria Tipo 00 – Mulino Caputo, Fioreglut Gluten-Free Flour Type 00 – Mulino Caputo, Durum wheat semolina flour – Mulino Caputo, Classica Tipo 00 Flour – Caputo, Tipo 00 Bread Flour 1kg – Mulino Caputo
	Classica Tipo 00 Flour – Mulino CaputoFrom $7.49	Cuoco flour / Chef's / Saccorosso Tipo 00 – Mulino CaputoFrom $7.99	Manitoba Flour Type 0 – Mulino CaputoFrom $8.25	Nuvola Super Tipo 0 Flour 5 kg – Mulino Caputo$34.99	Classica Tipo 00 Flour – Caputo$7.49	Flour Pizzeria Tipo 00 – Mulino CaputoFrom $7.49	Fioreglut Gluten-Free Flour Type 00 – Mulino CaputoFrom $20.99	Durum wheat semolina flour – Mulino CaputoFrom $7.79	Classica Tipo 00 Flour – Caputo$7.49	Tipo 00 Bread Flour 1kg – Mulino Caputo$7.49
Spécifications
Style	Breads, cakes, pizza, focaccia	Pizza, specialty breads	Rustic breads, pizza, pastries	Contemporary Neapolitan pizza (canotto), Roman style	Pâtes fraîches, gnocchi, crèmes pâtissières	Traditional neapolitan	All gluten-free recipes (pizza, bread, cakes)	Extruded pasta, rustic breads, work surface	Cakes, cookies, crêpes, pastries	Breads, ciabatta, focaccia
Pour qui?	All levels	Enlightened amateur	Advanced	Advanced	Tous niveaux	All levels	All levels	All levels	All levels	Home enthusiast
Fermentation	4-6 hrs	24-48 hours	48-72h+	24-48 hours with preferment (biga / poolish)	aucune	8-24h	2-6 hrs	none	none	8-16h
Type	00	00	0	0	00	00	gluten-free	durum wheat	00	00
Protéine	11%	13%	14%	13.5%	12,5 %	12.5%	N/A	13%	11%	12%
Force (W)	220-240	300-320	360-380	320-340	260 –270	260-280	N1A	250	200-220	220-240
Durée de vie	12 months	12 months	12 months	12 months	12 mois	12 months	18 months	9 months	12 months	12 months