Tag: Italian flour

Potassium bromate, a controversial food additive, is banned in the European Union, Canada, and many other countries. This has led many bakers to wonder, 'Does Caputo flour contain potassium bromate?' The simple and reassuring answer is no, it does not.

According to the Environmental Working Group, more than 100 products on U.S. store shelves may contain potassium bromate, an additive linked to cancer. In contrast, all flour from Italy has no potassium bromate, as its use is prohibited throughout the entire European Union. This makes any Italian flour a safe choice for those concerned about this specific chemical additive.

People with gluten sensitivities often report feeling better after eating bread and pasta in Italy. This phenomenon points to fundamental differences between Italian and American flour, from cultivation to processing, which collectively influence its health profile.

Many people with gluten sensitivity report feeling better after eating bread and pasta in Italy compared to products in the United States. This often leads to the belief that there is less gluten in Italian flour, but the full explanation involves a range of factors beyond just protein quantity.

In Italy, flour is categorized by its milling fineness, with the grade "0" referring to a moderately fine grind that is more versatile than the superfine "00". This guide explains exactly what is 0 flour, its characteristics, and how to best utilize it in your kitchen.

A significant number of people with non-celiac gluten sensitivity report feeling better after eating wheat products in Italy compared to other countries, leading many to question if Italian flour is inherently healthier. The truth is not a simple yes or no, but a complex answer rooted in wheat genetics, traditional processing, and agricultural standards.

Approximately 340-365 calories are in a 100g serving of 00 flour. This Italian flour is renowned for its ultra-fine texture, making it the preferred choice for pizza and pasta dough, but its nutritional profile is comparable to other refined white flours. The calories primarily stem from carbohydrates.

Many home bakers mistakenly assume that Italian 00 flour has less gluten simply because of its incredibly fine, silky texture. The truth is that the gluten content of 00 flour varies significantly based on the type of wheat used, and the '00' designation refers only to the milling fineness, not the protein level.

The protein content in Caputo 00 flour can range significantly, with popular variants like the 'Pizzeria' at 12.5% and 'Americana Super' exceeding 15%. This means that the amount of gluten in Caputo 00 flour is not a single, fixed number, but rather varies by the specific bag and its intended use.

According to baking experts, the protein content of 00 flour can vary widely by brand and intended use, but King Arthur Baking Company's '00' Pizza Flour contains exactly 11.5% protein. This specific blend is optimized to produce a traditional Neapolitan-style crust, chewy on the inside with a crisp exterior, particularly when baked in very hot ovens.