faq

Which flour works best for Pizza, Bread, Pasta? Pizzeria, Rinforzato, Chef's?

FAQ: What’s The Difference Between The Caputo Flours?

by Mark on April 29, 2011

A customer asks: I’m confused. Is the “The Chef’s Flour” farina di grano tenero tipo 00 the best flour to use for bread and pasta? I know about Caputo Pizzeria, but what do you recommend for Italian bread and pastas? Should I use this one or another. What is the gluten/protein content of these flours. [...]

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