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Post by swatson on Aug 19, 2013 12:17:59 GMT
Petec,
I purchased the large Red bag last week from Nifeislife for £29.35 as I couldn't resist giving it a try, it's excellent! I had been using Sainsbury's '00' which is also very good but I've found Caputo to be even more pliable and light.
Cost wise? With discounts it worked out cheaper KG for KG than the Sainsbury's flour. I'm prepared for possible wastage at the end of life date but was prepared to accept this to have a go at making my Pizzas with the real deal.
For storage I bought a large 5liter cereal type storage container and filled it up; this will last for a month or so, the rest I left in the original packaging wrapped withe cling film put it into 2 black bags which I tied tight and placed it in a dry walk in wardrobe upstairs.
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Post by rockrocky on Aug 19, 2013 16:15:45 GMT
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Post by kstronach on Aug 19, 2013 19:35:42 GMT
going to invest in a bag shortly is the red bag or blue bag better? what do others use??
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Post by dunnes2002 on Aug 19, 2013 20:21:08 GMT
i got the blue bag, not sure what the difference is but it tastes very nice.
thought this was the only one to be fair.
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Post by swatson on Aug 19, 2013 21:11:29 GMT
Here is an explanation taken from an American blog! 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. All three bags of flour have the exact same protein content: 12.5%.
My bag is the first described red bag with the pictures of pizza and breads on the front, Rinforzato means reinforced.
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Post by swatson on Aug 19, 2013 21:28:48 GMT
This is my bag! Attachments:
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Post by spinal on Aug 19, 2013 22:31:07 GMT
Based on the description on the caputo official site (in Italian) the red bag can BLUE 25kg Il glutine elastico e l’amido soffice favoriscono la formazione d’impasti con ottima idratazione, leggeri, a lievitazione perfetta, soddisfacendo le esigenze dei migliori maestri pizzaiuoli. Ideale per la classica pizza napoletana. --- The elastic gluten and soft starch favor the formation of mixtures with excellent moisturizing, lightweight, perfect leavening, meeting the demands of the best Pizza masters. Ideal for the classic Neapolitan pizza. RED 25kg Ideale per impasti che richiedono tempi di riposo lunghi e lievitazioni prolungate in celle di frigo. Il glutine, con un equilibrato rapporto di estensibilità, forza ed elasticità è ideale per la lavorazione in pizzeria, pasticceria e in cucina dagli chef. --- Ideal for dough that require long rest times and prolonged leavening cells in the fridge. Gluten, a balanced relationship with extensibility, strength and elasticity is ideal for working in a pizzeria, pastry chefs and kitchen. So it looks like red 25kg rises a little slower, which is good for restaurants... m EDIT: Some more info:00R Reinforced Red protein 12-13% Wet Gluten 34-36% W 270-300 absorption 55-57% falling number 340-360 p/l 0,5-0,6 00 pizzeria protein 11,5-12,5 Wet Gluten 32-34 W 240-260 absorption 55-57 Falling number 340-360 p/l 0,5-0,6 And from another forum: The Pizzeria flour is just a bit softer and just a bit more "sensitive" to touch than the rinforzata. There are many in Naples who use the Rinforzata still, however, most because it is what their grandfathers used, prior to the pizzeria flour being developed. We find that the vast majority use Pizzeria flour both in Naples and the USA. (whole thread is a good read: www.pizzamaking.com/forum/index.php?topic=14175.0 ) ----- LAST EDIT (promised) From a thread on pizza.it (http://www.pizza.it/forum/impasti/molino-caputo-00-rinforzato#.UhKdGxbr5z8 ) The base difference is that if you are planning to keep the dough in a fridge for 48h or so, use the 25kg red "reinforced". If you plan on using the dough fairly soon, use the 25kg blue. That said "Michele" one of the most famous pizzeria in Naples (which shares my name) uses the 25kg blue pizzeria flour... probably because they go through so much they don't need to keep any!
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Post by kstronach on Aug 20, 2013 8:49:12 GMT
Thanks all! Think I'm going to plump for the blue bag to start with as I don't make my dough more than 24 hours in advance atm so it should be fine! I'm hoping it make my bases easier to stretch and gives a better crust flavourand rise!
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Post by dunnes2002 on Dec 30, 2013 15:17:30 GMT
Just in case anyone was wondering the code GNL15A (£5 off) is still working for any new customers..... if your not a new customer use a friends address.
NIL15 also works for 15% off if your ordering higher value items.
Thought my flour would last alot longer than 4 months.... but pizza nights have continued through the winter!
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Post by dunnes2002 on Jan 21, 2014 13:00:10 GMT
got an email through today with 1kg bags of caputo for half price at nifeislife....70p a bargain. Shame i just bough a big 25kg sack
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Post by pizzaupnorth on Mar 22, 2014 11:38:49 GMT
Hello Just seen your recommendation for di Maria for Caputo flour. Thanks for that. They are in Coventry so hopefully the delivery cost won't be as prohibitive. We are in Hebden Bridge! I will let you know if I find anywhere closer/cheaper. Hope your oven is working well?
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