{"id":1531,"date":"2021-09-04T08:15:00","date_gmt":"2021-09-04T06:15:00","guid":{"rendered":"https:\/\/gustini.fr\/blog\/generalites\/farine-a-pizza-italienne\/"},"modified":"2021-09-04T08:15:00","modified_gmt":"2021-09-04T06:15:00","slug":"farine-a-pizza-italienne","status":"publish","type":"post","link":"https:\/\/www.gustini.fr\/blog\/ingredients-dorigine\/farine-a-pizza-italienne\/","title":{"rendered":"Farine \u00e0 pizza d&rsquo;Italie &#8211; Une comparaison"},"content":{"rendered":"\n<p>Farine Type 405. Le plus grand tas de farine dans le supermarch\u00e9. Nous prenons parfois conscience de l&rsquo;existence d&rsquo;<strong>autres farines<\/strong> du coin de l&rsquo;\u0153il, mais sans vraiment nous y attarder. Pourquoi le ferions-nous ? 405. \u00c7a marche toujours. Ou peut-\u00eatre pas ?<\/p>\n\n\n\n<p>En principe, pour faire une p\u00e2te, on peut prendre n&rsquo;importe quelle farine. Oui, n&rsquo;importe laquelle ! A la fin, il en sortira toujours un type de g\u00e2teau, de pain, de pizza, etc. La <strong>qualit\u00e9 de la p\u00e2tisserie<\/strong> peut cependant varier consid\u00e9rablement&#8230;<\/p>\n\n\n\n<p>Quelle est donc la bonne farine ? Surtout pour une <strong>pizza parfaite<\/strong> ? Ce n&rsquo;est pas si facile \u00e0 d\u00e9terminer. Il y a ce qu&rsquo;on appelle le jargon des boulangers : un langage cryptique fait de d\u00e9signations de type, de valeurs W, de valeurs P, etc. Pour la farine italienne, c&rsquo;est encore diff\u00e9rent, car <a href=\"\/blog\/warenkunde\/italienisches-mehl-tipo-0-und-tipo-00\/\" target=\"_blank\" rel=\"noreferrer noopener\">les Italiens classifient leurs farines diff\u00e9remment de nous<\/a>. Ils parlent une sorte d&rsquo;autre jargon de boulangers.<\/p>\n\n\n\n<p>La bonne nouvelle ? Vous n&rsquo;avez pas besoin d&rsquo;apprendre ce jargon de boulangers. Regardez simplement ici dans le listing et d\u00e9couvrez rapidement quelle farine italienne convient le mieux \u00e0 votre besoin.<\/p>\n\n\n\n<div data-sku=\"68057,68058,68121\" data-name=\"68057,68058,68121\" class=\"wp-block-gustini-products-sku\"><\/div>\n\n\n\n<h2 class=\"wp-block-heading\">Caputo Classica &#8211; Farine \u00e0 pizza Tipo 00<\/h2>\n\n\n\n<p><strong>Utilisation : <\/strong>P\u00e2te \u00e0 pizza rapide, pains blancs, p\u00e2te \u00e0 tarte ou \u00e0 biscuit<\/p>\n\n\n\n<p><strong>Particularit\u00e9 : <\/strong>Id\u00e9al pour des temps de lev\u00e9e courts<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>\u00e0 base de bl\u00e9 tendre<\/li><li>une hydratation rapide et un gluten extensible garantissent une fermentation optimale de la p\u00e2te en quelques heures<\/li><li>teneur en prot\u00e9ines 11-12% (teneur en prot\u00e9ines relativement faible)<\/li><li>valeur W (force de la farine) 200-230<\/li><li>valeur P\/L (\u00e9lasticit\u00e9) 0,50-0,60<\/li><\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Caputo Pizzeria &#8211; Farine \u00e0 pizza Tipo 00<\/h2>\n\n\n\n<p><strong>Utilisation<\/strong> : Pour une v\u00e9ritable pizza napolitaine&nbsp;<\/p>\n\n\n\n<p><strong>Particularit\u00e9<\/strong> : Cette farine a \u00e9t\u00e9 sp\u00e9cialement d\u00e9velopp\u00e9e pour r\u00e9pondre aux besoins des pizzaiolos \u00e0 Naples, pour une p\u00e2te dense, douce, extensible<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>\u00e0 partir des meilleurs grains de bl\u00e9 tendre<\/li><li>Teneur en prot\u00e9ines : 12-12,5%<\/li><li>Valeur W (force de la farine) : 260-280<\/li><li>Valeur P\/L (\u00e9lasticit\u00e9) : 0,50-0,60<\/li><\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Caputo Cuoco &#8211; Farine \u00e0 pizza Tipo 00<\/h2>\n\n\n\n<p><strong>Utilisation :<\/strong>&nbsp; Pour tout faire, de la pizza aux p\u00e2tisseries fines<\/p>\n\n\n\n<p><strong>Particularit\u00e9 :<\/strong> Id\u00e9al pour des temps de lev\u00e9e longs<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>Teneur en prot\u00e9ines : 13-14%<\/li><li>Valeur W (force de la farine) : 300-320<\/li><li>Valeur P\/L (\u00e9lasticit\u00e9) : 0,50-0,60<\/li><li>Teneur \u00e9lev\u00e9e en prot\u00e9ines et capacit\u00e9 d&rsquo;hydratation forte<\/li><\/ul>\n\n\n\n<div data-sku=\"68087,68086,68122\" data-name=\"68087,68086,68122\" class=\"wp-block-gustini-products-sku\"><\/div>\n\n\n\n<h2 class=\"wp-block-heading\">Caputo Nuvola &#8211; Farine \u00e0 pizza Tipo 0<\/h2>\n\n\n\n<p><strong>Utilisation :<\/strong> Pour une pizza avec un bord extr\u00eamement haut et moelleux<\/p>\n\n\n\n<p><strong>Particularit\u00e9 : <\/strong>La farine \u00e0 forte force de panification donne \u00e0 la p\u00e2te un volume douillet &#8211; gr\u00e2ce \u00e0 la capacit\u00e9 de fermentation naturelle des grains de bl\u00e9 sp\u00e9cialement s\u00e9lectionn\u00e9s<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>\u00e0 base de bl\u00e9 tendre<\/li><li>Teneur en prot\u00e9ines : 12-13%<\/li><li>Valeur W (force de la farine) : 270-290<\/li><li>Valeur P\/L (\u00e9lasticit\u00e9) : 0,50-0,60<\/li><\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Farine Caputo Manitoba<\/h2>\n\n\n\n<p><strong>Utilisation : <\/strong>pour la p\u00e2tisserie (par exemple Panettone) ou en m\u00e9lange avec d&rsquo;autres farines Caputo pour augmenter la teneur en prot\u00e9ines<\/p>\n\n\n\n<p><strong>Particularit\u00e9 :<\/strong> \u00e0 base de bl\u00e9 \u201cManitoba\u201d qui est particuli\u00e8rement riche en prot\u00e9ines, pour des p\u00e2tes \u00e9lastiques<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>Teneur en prot\u00e9ines : 14-14,5%<\/li><li>Valeur W (force de la farine) : 360-380<\/li><li>Valeur P\/L (\u00e9lasticit\u00e9) : 0,45-0,55<\/li><li>id\u00e9al pour des temps de lev\u00e9e longs<\/li><\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Caputo Pasta fresca e Gnocchi&nbsp;&#8211; pour la p\u00e2te \u00e0 p\u00e2tes<\/h2>\n\n\n\n<p><strong>Utilisation :<\/strong> Pour les p\u00e2tes fra\u00eeches et les gnocchis<\/p>\n\n\n\n<p><strong>Caract\u00e9ristiques :<\/strong> Peut retenir beaucoup d&rsquo;humidit\u00e9, pour des p\u00e2tes blanches et brillantes avec une longue conservation&nbsp;<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>Teneur en prot\u00e9ines : 12-12,5%<\/li><li>Valeur W (force de la farine) : 260-280<\/li><li>Valeur P\/L (\u00e9lasticit\u00e9) : 0,70-0,80<\/li><\/ul>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"weitere-artikel-zum-thema-italienisches-mehl\">Autres articles sur la farine italienne<\/h2>\n\n\n\n<p><a href=\"https:\/\/www.gustini.de\/blog\/warenkunde\/semola-italienisches-mehl\/\" target=\"_blank\" rel=\"noreferrer noopener\">Semola \u2013 tout sur la semoule de bl\u00e9 dur en Italie<\/a><\/p>\n\n\n\n<p><a href=\"\/blog\/warenkunde\/nuvola-super-cloud-pizzamehl-caputo\/\" target=\"_blank\" rel=\"noreferrer noopener\">Nuvola Super &#8211; Caputo Cloud-Farine \u00e0 pizza<\/a><\/p>\n\n\n\n<p><a href=\"\/blog\/warenkunde\/alles-rund-um-manitoba-mehl\/\" target=\"_blank\" rel=\"noreferrer noopener\">Tout sur la farine de Manitoba !<\/a><\/p>\n\n\n\n<p><a href=\"\/blog\/warenkunde\/caputo-farina-00-das-beste-pizzamehl-der-welt\/\" target=\"_blank\" rel=\"noreferrer noopener\">Caputo Farina 00 &#8211; la meilleure farine \u00e0 pizza du monde ! <\/a><\/p>\n\n\n<!-- END -->","protected":false},"excerpt":{"rendered":"<p>Dans le monde des farines, la Type 405 est souvent celle par d\u00e9faut, utilis\u00e9e pour tous types de p\u00e2tisseries. Cependant, pour une qualit\u00e9 sup\u00e9rieure, il faut conna\u00eetre les sp\u00e9cificit\u00e9s des diff\u00e9rentes farines. Les Italiens, par exemple, classifient diff\u00e9remment leurs farines et en conna\u00eetre les d\u00e9tails peut transformer le r\u00e9sultat de votre p\u00e2te \u00e0 pizza ou \u00e0 pain. Plusieurs types de farine italienne Caputo Type 00 ou 0 sont disponibles, chacun avec ses particularit\u00e9s, niveaux de prot\u00e9ines, et valeurs W et P\/L, adapt\u00e9s \u00e0 divers usages tels que p\u00e2te \u00e0 pizza rapide, boulangerie fine, ou p\u00e2tes fra\u00eeches.<\/p>\n","protected":false},"author":2,"featured_media":1530,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-1531","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ingredients-dorigine"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v21.9.1 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Farine \u00e0 pizza d&#039;Italie - Une comparaison - Gustini - Passione italiana<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.gustini.fr\/blog\/ingredients-dorigine\/farine-a-pizza-italienne\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Farine \u00e0 pizza d&#039;Italie - Une comparaison - Gustini - Passione italiana\" \/>\n<meta property=\"og:description\" content=\"Dans le monde des farines, la Type 405 est souvent celle par d\u00e9faut, utilis\u00e9e pour tous types de p\u00e2tisseries. Cependant, pour une qualit\u00e9 sup\u00e9rieure, il faut conna\u00eetre les sp\u00e9cificit\u00e9s des diff\u00e9rentes farines. Les Italiens, par exemple, classifient diff\u00e9remment leurs farines et en conna\u00eetre les d\u00e9tails peut transformer le r\u00e9sultat de votre p\u00e2te \u00e0 pizza ou \u00e0 pain. Plusieurs types de farine italienne Caputo Type 00 ou 0 sont disponibles, chacun avec ses particularit\u00e9s, niveaux de prot\u00e9ines, et valeurs W et P\/L, adapt\u00e9s \u00e0 divers usages tels que p\u00e2te \u00e0 pizza rapide, boulangerie fine, ou p\u00e2tes fra\u00eeches.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.gustini.fr\/blog\/ingredients-dorigine\/farine-a-pizza-italienne\/\" \/>\n<meta property=\"og:site_name\" content=\"Gustini - Passione italiana\" \/>\n<meta property=\"article:published_time\" content=\"2021-09-04T06:15:00+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.gustini.fr\/blog\/wp-content\/uploads\/2024\/02\/pizzamehl-aus-italien-3.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1900\" \/>\n\t<meta property=\"og:image:height\" content=\"1900\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Jens Depenau\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"\u00c9crit par\" \/>\n\t<meta name=\"twitter:data1\" content=\"Jens Depenau\" \/>\n\t<meta name=\"twitter:label2\" content=\"Dur\u00e9e de lecture estim\u00e9e\" \/>\n\t<meta name=\"twitter:data2\" content=\"3 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/www.gustini.fr\/blog\/ingredients-dorigine\/farine-a-pizza-italienne\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/www.gustini.fr\/blog\/ingredients-dorigine\/farine-a-pizza-italienne\/\"},\"author\":{\"name\":\"Jens Depenau\",\"@id\":\"https:\/\/www.gustini.fr\/blog\/#\/schema\/person\/da0431da8092858c78309d7c264074fe\"},\"headline\":\"Farine \u00e0 pizza d&rsquo;Italie &#8211; 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