Re: What do you think of Caputo "Americana" flour?

Quote from: Neil O on Today at 08:05:39 AMThen I started wondering about what is different about the flour. I had assumed it was slightly higher protein. But, they add malt to it.

It is crazy high protein (15.25%), but to they actually add malt to it? The falling number makes it look malted, but I don’t think I’ve ever seen anything from Caputo that says it is. Google appears to show a quote from Caputo’s FAQ page saying there is, but of course, the FAQ page on Caputo’s website doesn’t work. If someone has something that says to or a picture of the ingredient statement on the bad, I’d love to see it.