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For what it's worth, the Caputo 'Red' Rinforzata flour (referred to above in the Dairyland product detail) is listed in the Chef's Warehouse Catalog under Item# GF296A. I just purchased 10 1kg bags of Caputo Pizza Flour (classic red Tipo 00 bag) listed under CW Item#GF234. These are two separate products in the CW catalog.
Two differnet Animals.....Caputo Rosso Rienforzato has a Bakers Index of
W300 and a P/L of 0.55 and is up to the task of long or refridgerated fermentation, and Indirect Methods...sourdough cultures and perferments.
The Chefs Farina is ~W200 and P/L of ~.45 and is for direct methods...Commercial Yeast, Brief Fermentation at RT...Bulk Ferment 2 hrs, then separate into Pats and Its good to go in 3-4 hrs. It doesn't do well witn Preferments or retarted fermentations unless you reinforce it with American Hard Red Spring Wheat Flour.