Antimo CaputoPizzeria Flour 55 LB Blue Bulk Bag - Italian Double Zero 00 - All Natural Wheat for Authentic Pizza Dough, Bread, & Pasta

Antimo CaputoPizzeria Flour 55 LB Blue Bulk Bag - Italian Double Zero 00 - All Natural Wheat for Authentic Pizza Dough, Bread, & Pasta

Q: Why the label is in chinese.??????????

LOL. That is not a label from the bag, that is for sure. I don't know what that is, but I will have Amazon remove the image. If anybody knows chinese, what does it say? If you see this question/answer and there is image of a label in chinese then you can assume that I was successful in having Amazon remove the image.

Q: Has anyone compared the "Blue" label to the "Red" label Caputo flour for Pizza?

The blue label is designed for the extra high heat of a wood fired oven. Red label is for standard oven temperatures. Blue label can be used, however, in your home oven if you have a pizza steel that you heat in your oven on max temp for about 45 minutes, with that steel on your top rack, and switching from bake to high broil 5 minutes before putting your pizza in the oven. This ensures your pizza steel is super hot to bake your crust in just a few minutes. It also ensures your cheese is melted proponent top. Now, you can use blue label dough with your standard recipe and it should be okay...just not the ultimate Neapolitan pizza the blue label flour is designed for. I recently ordered a 55 lb bag of the blue label from a restaurant supply warehouse for $35 and after shipping it was $55. I will post an update with a photo of the bag of flour when it arrives tomorrow.

Q: Can this flour be separated into gal freezer bags and frozen?

Absolutely! We have a freezer in the garage. I buy the 55lb bag then separate it into 2.2 kg per gallon bag. Each bag lets me make two batches of 8 of pizzas. I usually get the bag out of the freezer the night before I need it but I have used it straight out of the freezer without any ill effects.

Q: Is this flour enriched with Folic Acid?

Sorry, but I can't find the answer to your question anywhere. There is no info on the bag either. I have to say that I've been baking for about 25 yrs. and this flour is excellent. I only use Acqua Panna water bottled in Tuscany and I refrigerate the dough for days and even as long as a week before making bread or pizza. The results are an extraordinarily light crisp texture for the crust and light airy interior crumb. Hope this answer may help you in some way. Jay F.

ID del producto: 1719604

Transacción segura

Detalles

Brand
Antimo Caputo
Item Weight
55 Pounds
Specialty
All Natural
Package Weight
57.2 Pounds
Item Form
Raw

🌾100% wheat flour

💪Elastic gluten structure

🔥High heat tolerance 700°F

Comprados juntos con frecuencia

Antimo Caputo Pizzeria Flour 55 LB Blue Bulk Bag - Italian Double Zero 00 - All Natural Wheat for Authentic Pizza Dough, Bread, & Pasta

Antimo Caputo Lievito Active Dry Yeast 3.5 Ounce Can - Made in Italy - Perfect with 00 Flour

GSM Brands Pizza Dough Proofing Box - Stackable Commercial Quality Trays with Covers (17.25 x 13 Inches) - 2 Trays and 2 Covers

Descripción

🍕 Flour Power: The Secret Ingredient for Pizza Perfection!

VERSATILE BAKING POWER - Perfect for pizza, bread, cakes, and pasta – the ultimate kitchen companion.
AUTHENTICITY IN EVERY BITE - Experience the rich heritage of Italian baking since 1924.
ELEVATE YOUR CULINARY GAME - Craft authentic Neapolitan pizza like a pro!
LONG FERMENTATION FRIENDLY - Achieve that perfect rise with our slow-milled flour.
UNLEASH YOUR INNER PIZZAIOLO - Join the ranks of world-renowned chefs with this premium flour.

Antimo Caputo Pizzeria Flour is a premium 100% wheat flour, ideal for creating authentic Neapolitan pizza, gourmet breads, cakes, and pastas. With a high heat tolerance of over 700°F and a unique blend for optimal dough strength, this flour has been the choice of professional pizzaioli worldwide since 1924.

¿Tienes una pregunta? Mira lo que otros preguntaron

Why the label is in chinese.??????????

Has anyone compared the "Blue" label to the "Red" label Caputo flour for Pizza?

Can this flour be separated into gal freezer bags and frozen?

Is this flour enriched with Folic Acid?

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