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Thanks for the info!
The Caputo website really doesn't help much - it's only half finished.
By red, do you mean Chef (13% protein), or Pizzeria (12.5%)?
It looks like bread flour I've been looking at (Marriages, which is what I've been using for bread making, among others) has higher protein (and W value, although that's not really used apparently).
NotThamesWater-
As nef has said the red is stronger, It depends on what you want to do.
Blue is good for about 24hrs rt proves
Red works better for longer proves.But there's also so many things that come into it too, when the weather is better I mix blue and reds so the dough does over prove and is a bit stronger.
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By red, do you mean Chef (13% protein), or Pizzeria (12.5%)?
worth noting that last year they switched the package colours round for some unknown reason. the most recent package is red for pizzeria (whereas it used to be blue - which some websites still have stock photos of...)
i only use Pizzeria nowadays but wondering about whether to go back to Nuvola (purple) - had some good results with it but harder to get hold of
konastab01
swedeee
Caputo red is stronger than blue, red holds it’s proof longer than blue, blue is better for getting a more authentic feeling Neapolitan with a delicate and soft crust that isn’t chewy.
I’ve probably made better pizzas with blue but prefer red for ease of use.