I made a road trip to Milwaukee WI on 3-08-10 to attend the WRA show (Wisconsin Restaurant Assoc.) because one of my product rep's gave us some preferred customer entry tickets. (5-hours each way for me, and we are not doing the Chicago show this year so I figured why not)
While I was down there, I visited my favorite Italian market. I searched high & low for Caputo flour so I would have something to work with before I do my initial pallet order of 55# bags.
They did not have Caputo flour, and when I asked the owner of the market why not, he seemed like he was not very pleased with the product, and he would never have it in his store. So instead he grabbed me a 1000-gram bag of Granoro "00" and said "try this, you will like it better than Caputo"
Has anyone worked with this stuff? does anyone know if it is available in 50# or larger bags in case I like it?
I am guessing that the Granoro will not work in high-heat situations, and most people that purchase at this market dislike Caputo becuase they are not using it in 900 degree ovens and it looks pale after baking.