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Author Topic: CAPUTO vs 5 STAGIONI by Vito Iacopelli  (Read 500 times)

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Offline amolapizza

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CAPUTO vs 5 STAGIONI by Vito Iacopelli
« on: May 21, 2020, 07:27:22 AM »
Interesting video.

Jack

Effeuno P134H (500C), Biscotto Fornace Saputo, Sunmix Sun6, Caputo Pizzeria, Caputo Saccorosso, Mutti Pelati.

Offline TXCraig1

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Re: CAPUTO vs 5 STAGIONI by Vito Iacopelli
« Reply #1 on: May 21, 2020, 07:48:42 AM »
He talks about Caputo like it's a unitary thing.  Specwise, those two flours are pretty close. Chef is a lot stronger than Pizzeria.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
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Offline amolapizza

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Re: CAPUTO vs 5 STAGIONI by Vito Iacopelli
« Reply #2 on: May 21, 2020, 08:23:58 AM »
I was surprised that he didn't use the Saccorosso, but maybe he couldn't get it.

Not sure how that compares to the Chef which I don't seem to find on their site, but maybe it's what they call Cuoco.
Jack

Effeuno P134H (500C), Biscotto Fornace Saputo, Sunmix Sun6, Caputo Pizzeria, Caputo Saccorosso, Mutti Pelati.

Offline TXCraig1

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Re: CAPUTO vs 5 STAGIONI by Vito Iacopelli
« Reply #3 on: May 21, 2020, 08:52:09 AM »
Quote
I was surprised that he didn't use the Saccorosso

I think he wanted to be able to hold up the 1kg bags.

What they used to call "chef" was pretty similar to saccorosso,. but supposedly it was it's own flour. Years ago, chef was pizzeria if I remember right, but then they changed it an made it stronger.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

Offline amolapizza

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Re: CAPUTO vs 5 STAGIONI by Vito Iacopelli
« Reply #4 on: May 21, 2020, 09:31:47 AM »
Yeah, they keep tweaking and changing things around.  I just looked on their website, the saccorosso is only available in 25kg sacks, it's 13%, W 300-320 and P/L 0.5-0.6, the Cuoco is only available in 1 and 5kg sacks and has the exact same specification.  I guess it's likely to be the same flour.  The Chef's I don't find, but my guess is that it's called Cuoco in Italy.

But it's hard to be sure nowadays as it seems they don't publish such complete test results as a few years ago.

Still in the end it's only flour! :D
Jack

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Offline TXCraig1

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Re: CAPUTO vs 5 STAGIONI by Vito Iacopelli
« Reply #5 on: May 21, 2020, 10:29:00 AM »
Publishing specs is expensive because you have to meet them.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

Offline amolapizza

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Re: CAPUTO vs 5 STAGIONI by Vito Iacopelli
« Reply #6 on: May 21, 2020, 11:43:26 AM »
I think a mill like Caputo probably continually tests the flour they mill and blend.  IMO, the ideal solution would be that each bag had a lot number, and then to offer the client online lookup of the tests results. 

Still that would cost money and require effort..

And in the end it's just flour, at the most you might have to adjust a little bit for a new lot, though I have the impression that Caputo is very consistent in their production.
Jack

Effeuno P134H (500C), Biscotto Fornace Saputo, Sunmix Sun6, Caputo Pizzeria, Caputo Saccorosso, Mutti Pelati.

Offline MicheleR

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Re: CAPUTO vs 5 STAGIONI by Vito Iacopelli
« Reply #7 on: May 22, 2020, 12:01:52 AM »
I tried Molino Della Giovanna and loved it.
Dough stretches a lot more. It does not rise as much. I do not get holes when stretching like Caputo does

Offline Yael

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Re: CAPUTO vs 5 STAGIONI by Vito Iacopelli
« Reply #8 on: May 22, 2020, 02:11:21 AM »
I think it would be more accurate to compare the 5 Stagioni Napoletana with the Caputo Pizzeria  :-\ (12% protein for the 5 Stagioni and 12.5% for the Caputo, according to the 2 years-old bags I keep here).
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Offline TXCraig1

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Re: CAPUTO vs 5 STAGIONI by Vito Iacopelli
« Reply #9 on: May 22, 2020, 06:22:28 PM »
According to their website, the 1kg is much lower protein than the 25kg.  11.5% vs. 13%.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
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Offline Yael

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Re: CAPUTO vs 5 STAGIONI by Vito Iacopelli
« Reply #10 on: May 22, 2020, 11:41:35 PM »
According to their website, the 1kg is much lower protein than the 25kg.  11.5% vs. 13%.

 :o
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Offline Yael

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Re: CAPUTO vs 5 STAGIONI by Vito Iacopelli
« Reply #11 on: May 22, 2020, 11:41:56 PM »
I have the 10kg-bag  :-D
“Learn the rules like a pro so you can break them like an artist” - Pablo Picasso

Online Arne_Jervell

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Re: CAPUTO vs 5 STAGIONI by Vito Iacopelli
« Reply #12 on: May 23, 2020, 08:58:54 AM »
I was impressed to see that he took one bite and called it! Makes me want to challenge myself and do another one of my Caputo Pizzeria vs Petra 5063 comparisons. :D

Offline amolapizza

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Re: CAPUTO vs 5 STAGIONI by Vito Iacopelli
« Reply #13 on: May 23, 2020, 09:01:41 AM »
You'll have to teach the rest of the family to make pizza so that you can do a blind test!  ;D
Jack

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