Author Topic: General Mills NP vs. Caputo Pizzaria?  (Read 851 times)

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Offline HBolte

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General Mills NP vs. Caputo Pizzaria?
« on: August 25, 2015, 08:42:23 AM »
For anyone that has used both, any preference? I'm running low on flour and have both available locally and as they are 50# I want to make the correct choice.
Hans

Offline Mmmph

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Re: General Mills NP vs. Caputo Pizzaria?
« Reply #1 on: August 25, 2015, 09:30:45 AM »
Either works for me.

The difference in performance is minimal.
The difference in price  is exceptional.
Sono venuto, ho visto, ho mangiato

Offline HBolte

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Re: General Mills NP vs. Caputo Pizzaria?
« Reply #2 on: August 25, 2015, 09:55:19 AM »
Thanks Mmmph. I guess it's a coin toss.

I just found this thread with some good info.

http://www.pizzamaking.com/forum/index.php?topic=25618.0
Hans

Offline HBolte

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Re: General Mills NP vs. Caputo Pizzaria?
« Reply #3 on: August 25, 2015, 09:16:23 PM »
I picked up 55# of Caputo Pizzeria.

I'll never use it all by the 6/16 expiration date. If anyone in SE Michigan woulds like some you can pick some up, no charge.

Just PM me.
Hans

Offline hotsawce

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Re: General Mills NP vs. Caputo Pizzaria?
« Reply #4 on: August 26, 2015, 11:55:42 AM »
I tried both side by side in a Ferrara oven. Same formula, same fermentation method. I actually preferred the GM, price aside.

The GM seemed to exhibit less spotting and handle a bit better. I was a fan

Offline thezaman

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Re: General Mills NP vs. Caputo Pizzaria?
« Reply #5 on: August 26, 2015, 12:24:53 PM »
my rep explained to me it was harvest king minus the vitamin additives, only difference . i use harvest king for my regular dough and love the product. i love the yellow color of unbleached flour and the finished dough. the GM NP has that characteristics

Offline TXCraig1

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Re: General Mills NP vs. Caputo Pizzaria?
« Reply #6 on: August 26, 2015, 12:54:30 PM »
Harvest King is malted. GM Neapolitan isn't.
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Offline cups

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Re: General Mills NP vs. Caputo Pizzaria?
« Reply #7 on: August 26, 2015, 06:00:31 PM »

Harvest King is malted. GM Neapolitan isn't.
Is it appropriate to ask here;? Malted/not malted.  What difference will it make in the dough for any type of pizza?

I really intend this to be a simple question. Hope it's a simple answer.

Offline pizapizza

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Re: General Mills NP vs. Caputo Pizzaria?
« Reply #8 on: August 26, 2015, 06:30:23 PM »
Is it appropriate to ask here;? Malted/not malted.  What difference will it make in the dough for any type of pizza?

I really intend this to be a simple question. Hope it's a simple answer.
http://www.pmq.com/October-2014/Working-with-unmalted-flours/

Offline cups

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Re: General Mills NP vs. Caputo Pizzaria?
« Reply #9 on: August 26, 2015, 08:12:35 PM »
So the way I read that;

Simple answer 1:  since I'm not above 600 degrees I should use malted flour.

Simple answer 2: the malt feeds the yeast in an  extended fermentation. And you have to be a Pizza Wizard to successfully make a good crust with unmalted flour.

Offline TXCraig1

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Re: General Mills NP vs. Caputo Pizzaria?
« Reply #10 on: August 26, 2015, 08:47:35 PM »
And you have to be a Pizza Wizard to successfully make a good crust with unmalted flour.

I don't agree with this. Lackluster pies made with unmalted flour are generally the result of someone buying Caputo mistakenly thinking it will make their home oven pies better.
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

Offline thezaman

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Re: General Mills NP vs. Caputo Pizzaria?
« Reply #11 on: August 26, 2015, 11:37:02 PM »
Harvest King is malted. GM Neapolitan isn't.
   oh i forgot to add the GM NP is also non malted, where the HK is.