What exactly is reinforced about the Rinforzato? Why is the W number highlighted on the Rinforzato sheet?
Dear Craig, I am not sure what is the answer to your question. I do not even know what the term "reinforced" is supposed to denote. Gluten quality, quantity, both, or else? Nonetheless, allow me to make an appreciation, however narrow or inconclusive, of the flour. Having experimented with Caputo "00" Rinforzato for some time, and disregarding, for now, the Rinforzato's chemico-rheological data published by Caputo, I can tell you that Rinforzato is indubitably a much stronger flour than Caputo "00" Pizzeria. The flour is capable of forming very robust gluten network. Because of the tenacious nature of its gluten, it can more readily
handle higher hydration percentages than Pizzeria flour. And, in my assessment, one would be, perhaps, well-advised to use higher hydration levels, than one would use with Pizzeria flour, in making Rinforzato dough in order to achieve an appropriate degree of dough fluidity, consistency, and maturation that is conducive to production of light pizza base and cornicione.
All things being equal, per my experiments, Rinforzato dough needs a longer time interval than Pizzeria dough to reach dough maturation. And, once it reaches an optimal state of maturation, thereafter it seem to manifest a longer shelf-life than Pizzeria dough. Per my observations, Rinforzato dough can handle warm room temperatures quite well without resorts to using a marble chamber or ice chest.
In terms of flavor and texture, so far I have not noticed considerable differences between Rinforzato and Pizzeria—as long as each is given due time to be properly hydrolyzed, fermented, and matured. For me, a fruitful application of Rinforzato would entail mixing about 10‑25% (depending on the intensity of room temperature and other interrelated factors) of it with Caputo Pizzeria flour solely for the purpose of procuring a stronger dough with a longer shelf-life that can withstand warm ambient temperatures longer than Pizzeria dough can. Rinforzato-Pizzeria dough might prove to be ideal for some pizza truck operators during very warm and humid seasons when they have no control over dough temperature. Also, a proper Rinforzato-Pizzeria mixture may prove to be worthwhile for those who shoot for exceedingly long fermentation, either using room temperature or an ice chest, so that later there would be no need to struggle with the dough on the bancone and/or oven floor. If properly formulated and developed, Rinforzato-Pizzeria dough can, in my opinion, facilitate dough handleability both on the bancone and oven floor. Please, see the following related post which I posted here on Nov. 5, 2012:http://www.pizzamaking.com/forum/index.php/topic,14506.msg221764/topicseen.html#msg221764
Now, let us take a look at Caputo's chemico-rheological data for the Rinforzato flour, of which two versions exist, one dated January 2008 and the other April 2013. Also, let us take a look at Caputo's chemico-rheological data for the Pizzeria flour, of which also two versions exist, one dated October 2006 and the other April 2013. See the images below. (Click on the images to magnify.)
As you can see, there are some discrepancies between the two versions for each flour. With regard to the "W" factor for Rinforzato, the data sheet of Jan. 2008 discloses "280-320" while the data sheet of April 2013 discloses "300-330". Which is correct or more accurate? (Or, maybe, I am asking the wrong question!) After all the experiences that I have had with the flour so far, I am more inclined to accept the data sheet of April 2013 as more representative of the way the flour has behaved in the dough systems that I have experimented with within the last 18 months. Perchance, Tom had a good point when he remarked:
Get a bunch of sample bags and try them. Until you use them up, those data sheets are meaningless. You can't design a good pizza on paper or in CAD, you have to have flour in the hair on your head and no hair left up to your elbows.
I invite you to check out this short thread:http://www.pizzamaking.com/forum/index.php?topic=14175.0
Maybe, member Foodimp (that is, Mr. Fred Mortati of Orlando Foods, a U.S. importer of Caputo flours) has an explanation for the discrepancies. Could it be the case that Caputo reengineered both flours in April 2013 or earlier? Coincidentally or not, I believe that it was around April of this year or a bit earlier when Caputo slightly redesigned the prints and artworks on the 25-kilo bags for Rinforzato and Pizzeria. Good day!