You'll read in countless sources that Italian Tipo "00" flour, like the Caputo, is a "soft wheat flour," with a low protein content. Caputo 00 "Chef's" Flour Very high protein content with 13.5%. Caputo 00 Pasta e Gnocchi The name says it all. Slowly milled from an all-natural wheat blend in Naples, Italy, Caputo 00 Rinforzata Flour boasts greater protein and gluten content than typical flour, making this an excellent choice for long-rise recipes. Protein Content: 12.5% Water Absorption: low. In keeping with the commitment and care that Caputo … Their 00 … Caputo Semola di Grano Duro Rimacinata A durum semolina flour instead of a 00… 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. Recommended for pizza, bread and pasta. Within Type 00, protein content fluctuates between 11.5 to 13% because of the proprietary blend of wheats used. Mulino Caputo, an Italian miller of flours that you can find in the US, produces a wide range of 00 flours, each of which are formulated for different purposes. Caputo Rinforzato offers bakers higher protein content … Use this flour for pasta and gnocchi. 00 00 Proteine 13% 13% Shelf life 12 months 12 months ... Elastic flour with high protein content. New York Bakers Antimo Caputo Tipo 00 Rinforzato Flour - Approximate analysis (14% moisture): Protein 12.50%, Ash 0.53% Antimo Caputo Tipo 00 Rinforzato flour is a blend of soft European flour that has been reinforced with flour from hard North American wheat. 1Kg | 5Kg MORE DETAILS Mulino Caputo.