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

Quote from: TXCraig1 on November 04, 2024, 08:32:20 PMAnother mystery – if 14.5% is the max moisture per the Italian flour specs, why does Caputo and pretty much all of the other mills have 15.5% max as their spec?

I think I solved this one. It seems that 14.5% is more of a suggestion than a requirement. 

“The placing on the market of soft wheat flours with a humidity content of up to 15.50 percent is tolerated, provided that the relevant label states maximum humidity 15.50 percent.”
https://www.edizionieuropee.it/law/html/24/zn4_03_057.html