Here's some info I got from a german wholesaler after I complained about their false advertising. They got in contact with Caputo and this is what they told me (with some comments of my own):
The red 1kg "Chef's flour" is NOT the same as the blue 25kg Pizzeria flour. As you noted the specs are different. In fact, the "Chef's flour" is more like the Rinforzato flour in the 25kg bags (but still not identical). This is not to say that this "Chef's Flour" is a bad Pizza flour, though - on the contrary. It just needs a longer maturation time because it's a stronger flour, I'd say that a 3-day dough would be the minimum for the red "Chef's Flour". The blue 1kg bags also are NOT identical to the blue 25kg - it's more of a general purpose Tipo 00 flour (that's why you see all sorts of products printed on the package, too). As far as I know the only way to get the "real" Pizzeria flour from the blue 25kg bags is to buy the blue 25kg "Pizzeria" bags. However, the "Chef's Flour" is indeed a good Pizza flour, it just needs a different treatment.