I have the official caputo spec sheets which Omid emailed me. but I don't know how to upload them here. I'll ask him to do it if possible. He was the one who actually introduced me to Rinforzato flour.
I am sorry, I just noticed your post in this thread, where I assume you wanted me to post the rheological and chemical properties of:
1. Caputo '00' Rinforzato Rosso,
2. Caputo '00' Pizzeria, and
3. Caputo '00' Extra
(Click on the images to magnify them)