What is the difference between this flour and the caputo 00 chefs flour?
2013360
I'm not sure there is a difference, I haven't used the Caputo 00 Chefs flour.
2013361
I have both, and I don't see any difference. Any 00 flour is quite different from U.S. all purpose flour.
2013362
The chef's flour has the gluten and the pizzeria flour has little to none so gluten and or yeast should be added depending on what you are making.
2013363
It is the same flour. I checked and there was a post discussing this issue. They call it (the Pizzeria flour) Chef's Flour for marketing purposes depending on who the reseller is. MUCH!!! better than all purpose.
2013364
It is the same flour. I checked and there was a post discussing this issue. They call it (the Pizzeria flour) Chef's Flour for marketing purposes depending on who the reseller is.MUCH!!! better than all purpose.
2013365
The caputo 00 chefs flour is a light flour that is really good to make pizzas, but also other baked goods such as biscuits, rolls, crescents, cookies etc. The Pizzeria flour is really a very fine flour for pizza only and is great for thin crusts. I would not use this flour for baking other goods, just pizza.
2013366
I don't think there's a difference. As long as it says Caputo 00, you're ok.
213256
Not sure. 750 is the artisan series only sold by higher end kitchen stores. Has better book by the actual chef and the biggest 2.2 HP motor as well as 40% quieter than older versions.
718917
Antimo Caputo Chef's Flour contains 12.5 percent gluten. Gluten is a protein composite found in foods processed from wheat and related grain species. Gluten gives elasticity to dough, helping it rise and keep its shape and often gives the final product a chewy texture.
309932
This flour is extremely fine. I would use flour for bread. I like Pillsbury, by Gold Medal us also ok. I make all sorts of bread, including Italian, with no problems. I used thus flour for Italian Cream Cake and it was beyond delicious.
1504034
I use saf-instant for everything. I don't think there would be a difference in the two however. I like the saf instant because I can buy it in 1 pound bags for $5 or $6 which makes it much cheaper than the strips of three envelopes. I keep it in the freezer in a lock n lock container, & it always works as expected. The most information you can find on one site for baking information is King Arthur Flour website. I originally found this yeast on their site, but now buy it through Amazon because we have Amazon Prime. Good luck with your baking!
622475
Coarse. And I think a little too expensive. I am now using "semolina flour" which is more the texture of cake flour. It's easier to handle and really cannot taste a difference. If you live in NYC, I buy it at International Foods on Ninth Avenue and 40th St. in Manhattan.
263749
They are the same thing. How ever potatoe starch and potatoe flour are different.
1678557
Yes, same company. The Magic Line is a little heavier duty. Just thicker metal, which does make a difference in how they bake. Plus they're less likely to get dented and banged up.
2201191
This distinction has nothing to do with the brand. All bread flour is milled from high-protein hard wheat and all pastry flour from soft wheat lower in protein. Look up these terms on the WWW.
1164540
I can't account for the inaccurate picture. When I ordered the Wellbee's almond flour I received Wellbee's almond flour. It's very good and finer than Bob's Red Mill by far. Very good for baking!
366076
How do you mean? I use the Perfect Flour blend with my pizza crust recipe and it is delicious. I also use this in my pancake and waffle recipes, and they (both) are phenomenal. Years ago, I began using the Namaste Foods Pancake and Waffle mix, which was the best and tastiest one I'd tried. Used that for several years, then braved my own recipes with the Perfect Flour Blend- I'll never use the package mixes again! In my current experience comparing home-made vs. just add oil and egg, there is a world of difference in taste, texture and appearance. Also, in converting one waffle recipe to gluten free, I found I had to add more flour to get it to cook through. How do you mean? I use the Perfect Flour blend with my pizza crust recipe and it is delicious. I also use this in my pancake and waffle recipes, and they (both) are phenomenal. Years ago, I began using the Namaste Foods Pancake and Waffle mix, which was the best and tastiest one I'd tried. Used that for several years, then braved my own recipes with the Perfect Flour Blend- I'll never use the package mixes again! In my current experience comparing home-made vs. just add oil and egg, there is a world of difference in taste, texture and appearance. Also, in converting one waffle recipe to... » Read More How do you mean? I use the Perfect Flour blend with my pizza crust recipe and it is delicious. I also use this in my pancake and waffle recipes, and they (both) are phenomenal. Years ago, I began using the Namaste Foods Pancake and Waffle mix, which was the best and tastiest one I'd tried. Used that for several years, then braved my own recipes with the Perfect Flour Blend- I'll never use the package mixes again! In my current experience comparing home-made vs. just add oil and egg, there is a world of difference in taste, texture and appearance. Also, in converting one waffle recipe to gluten free, I found I had to add more flour to get it to cook through. « Show Less
561805
One difference that I know of is that you can get attachments for the 150, and you cannot for the 180. I would not purchase the 180 for that reason. When I go to the company website, they do not even offer the 180, and I wonder if they are still making it. If you want to hand cut your pasta forever, get the 180. If you want to make all kinds of pastas, get the 150. Hope this helps. We have not bought pasta since we purchased the machine. It is so easy and fun to use. After making the pasta a couple of times, I do not need the recipe. Just remember, 3/4 C of flour per egg. Divide the dough by how many eggs. If you use 3 eggs, divide the dough in thirds. You will love making your own pasta!
1775012
The flour is white, but not all-purpose. It has a higher gluten content than all-purpose flour which makes it a great choice for fluffy bread.
2084683
To me they are about the same. They both provide great texture and for the paella I had used both.
1394080
00 Flour will NOT be gluten free. Caputo does have a gluten free flour which is pretty good. Antico Caputo Fiore Glut Gluten Free Flour 1 Kilo (2.2 lb) Bag
311509
I wondered the same thing myself, and the descriptions are vague, so I did my own test. I ordered a 2-pack of red, and a 5 lb. repack of blue. I made identical batches of each, then cooked two identical pizzas, light on toppings, with each of the two flours. They were both excellent and I couldn't say one was better than the other. I will continue to test, but unless something changes, I will probably order the red, because a 10-pack of 2.2 lb. bags is only a little more expensive than a 55 lb. bag of blue (per pound), but it's more convenient for me to store.
311508
Not a lot. I googled around a while back, and the basic answer is that the blue flour is more specifically meant to be used by pizzerias instead of home chefs. It has a narrower tolerance for mixing (i.e. narrower window of time between properly mixed and over-mixed), and slightly different characteristics related to that. It's ideal if you're in a production environment and know how to exactly control temperature, mixing time and rising time (and rising temperature) every time. If you're working in a home where those things are less easily controlled, the red flour has a wider range of tolerances that it can work well in. At least that's what I've been able to glean by reading the product charts (and some google-translate-fu).