From the research and development of the Caputo Mill was born Cloud: a careful selection of natural 100% raw materials without additives or preservatives that ensures volume and softness of the dough thanks to the high fermentation capacity naturally present in the grains, which makes the doughs easy to digest.
There Nuvola Caputo flour it is suitable for direct doughs up to 18/24 h of leavening, they will get light doughs with large alveolations.
Cloud it is a word that is associated with many concepts: lightness, impalpability, softness, but above all melt-in-the-mouth consistency that dissolves in the mouth, a bit like cotton candy.
Nuvola is a whole new line of flours that Mulino Caputo he dedicated primarily to contemporary doughs. The contemporaneity in white art is a real school of thought which aims to obtain: excellent alveolation, zero chewing, lightness, meltness, digestibility through greater hydration and an increase in the leavening and maturation times of the dough.
Flour with elastic and resistant gluten, ideal for long leavening doughs. The elastic gluten and soft starch favor the formation of doughs with excellent hydration, light, with perfect leavening, satisfying the needs of the best pizza masters. Ideal for the classic Neapolitan pizza.
Caputo Pizzeria it is produced from the selection of the best grains, to respond to the traditional one Pizza and the demanding techniques of pizza makers. High quality and elasticity gluten for doughs with good hold, soft and extensible. Furthermore, its qualitative properties give the finished products a unique and typical flavor.
Without the addition of additives and enzymes
Contains gluten. It may contain traces of soy
Keep in a cold and dry place