We finally ate our way through the 10 kilos of Caputo flour I got for my birthday last year, and looking to try some locally available flour alternatives. I have been using Grain Craft Morbread flour for my hearth bread with good success, but for pizza it makes a little heavier dough than we like.
The local Costco just started stocking Grain Craft's Mondako flour, which is supposedly more finely milled and considered one of their "pizza flours".
Here is what their web site claims - "Milled from a blend of Northern winter, and spring wheat Mondako's consistent mixing time, and water absorption is ensured by careful patent stream selection. Known as the foremost flour for pizza operations, this product is well suited for hand tossed, and medium crust pizza applications. Mondako is bleached and packed in 32, and 50/lb bags.
I did a web search and see that it is indeed used to make pizza, often blended with some other flour. I was wondering if any forum members ever tried it and could offer any opinions on it.
The local Costco just started stocking Grain Craft's Mondako flour, which is supposedly more finely milled and considered one of their "pizza flours".
Here is what their web site claims - "Milled from a blend of Northern winter, and spring wheat Mondako's consistent mixing time, and water absorption is ensured by careful patent stream selection. Known as the foremost flour for pizza operations, this product is well suited for hand tossed, and medium crust pizza applications. Mondako is bleached and packed in 32, and 50/lb bags.
I did a web search and see that it is indeed used to make pizza, often blended with some other flour. I was wondering if any forum members ever tried it and could offer any opinions on it.
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