How long can I store Caputo 00 flour

Started by rscox62, April 03, 2006, 12:41:03 PM

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rscox62

My wife wants me to quit making pizza's until I drop the 20lbs that I have
gained from eating all the pizza's I have created from the information from
this post.  (The best and enjoyable 20lbs I gained).

I just got this 10lbs bag of Caputo 00 from Penn Mac and would like to
know how long I can store it before it is unconsumable considering It is stored
in a air tight container in a cool (70 deg.) place.


Thanks

Bill/CDMX

This is not the answer to your question, but there is something that has me puzzled. Since you are using Caputo 00, I assume you are making Neapolitan style pies, right? Thin crust, sparse toppings, right?  I don't think this kind of pie is very fattening, certainly not like the cheese and topping laden pies that characterize other styles. In fact, it can be very nutritious. Please forgive me if I'm venturing into territory that is none of my business, but I don't think you need to stop making pies (perish the thought!). There are better ways. I lost 25 pounds on a pizza, ribs, and sandwich diet.

Bill/SFNM

rscox62

Bill/SFNM

What made me gain weight was munching on all those Lehman's twice a week.

I made a few pies using Caputo but been piling on the cheese and pepperoni as well so it's not really a Neapolitan.
I have gotten addicted to Caputo flour because it produces a nice and flavorful crust.

Your right, I should make some Neapolitan, it doesn't look fattening.






varasano

#3
LOL... if you eat enough Neopolitan, I assure you, you can pack on the lbs.  When I go to Patsy's I usually eat 8-10 slices.  I don't care how thin it is.  When I make pies, I usually eat about 1 1/3 pies at 320g dough per pie. That's over 1000 calories just in dough, plus the cheese, sauce (and coke). 

When I bought a 50lb bag of caputo I divided into a zillion zip lock bags and put some in 2 different freezers I have.  I got about 30lb of it stored away. That was 1 year ago and it's still fine

Pete-zza

rscox62,

I remember having a discussion with the importer of the Caputo 00 Pizzeria flour about the shelf life of the flour and I believe he said it was around a year, possibly even less. However, we both agreed that that was too short a time and that storing the flour in a cool, dry place, or even freezing it, would extend the shelf life well beyond a year.

Sometimes there is a concern about the impact of a flour's rated humidity (Umidita in Italian) on useful shelf life. I don't know what the number is for the Caputo 00 flour, but for the San Felice flour that Bill/SFNM has been experimenting with recently, it is 15.50%. Grain/flour experts will tell you that when you get above about 14% that is too high a level and increases the risk of mold development and insect infestation. I suspect that that is not a real problem for bakers because they go through flour at a fast rate. However, if a home user has a 55-lb. bag of it and lives in a warm and humid climate, it might be a factor to consider in determining how best to use and store the flour.

Peter

A D V E R T I S E M E N T



Bill/CDMX

Quote from: varasano on April 03, 2006, 03:46:58 PM
That's over 1000 calories just in dough, plus the cheese, sauce (and coke). 
varasano,
My calculations (with the help of spreadsheet from some guy named "Jeff"  ;) ) are that a 300g Neapolitan dough ball using 64% hydration (including starter) would be under 800 calories. Are you assuming the whole 300g is flour? And everyone knows if you drink a diet coke, that cancels out other calories  :).  And any cold slices consumed standing up while you're doing the dishes don't count. I'm telling you, the pounds just melt off with these pies.  ;D

Bill/SFNM







varasano

Well, that's 1 & 1/3 pies so it tops 1000 Calories...  Diet Coke, what's that?

pizzanapoletana

Italian law prescribe a maximum humidity of 15.5% for flour (so that the product, sold by kg, doesn't loose too much weight). Therefore You can be assured that 99.9% of the miller release flour at 15.5% at the Mill (during transportation and storage this may change).

Also storage under certain condition/time compromise the gluten form ability of the flour

scott r

What don't you know?  Scientist or pizza maker?

Arthur

I just bought a 50# bag of caputo.  Is the use of ziploc bags in the freezer the best way to keep the flour?

A D V E R T I S E M E N T



Pete-zza

Arthur,

You should get some good ideas from this thread: http://www.pizzamaking.com/forum/index.php/topic,2264.msg19880.html#msg19880. The thread deals with the KASL flour but the same rules apply to the Caputo.

Peter

A D V E R T I S E M E N T