Chickpea Flour Caputo 500g

Description

Caputo Chickpea Flour

There Caputo Chickpea Flour 500g It is the result of the art of milling applied to legumes: obtained from the slow grinding of selected top-quality chickpeas, it is distinguished by its exceptionally fine grain size and characteristic intense golden color.

The meticulously crafted production process preserves the organoleptic and nutritional properties of chickpeas, ensuring a naturally gluten-free chickpea flour rich in plant-based proteins, dietary fiber, and essential minerals. For this reason, it is suitable for people with celiac disease or gluten intolerance.

How to use chickpea flour

In the kitchen, it proves to be a versatile and characterful ingredient: it is ideal for making Ligurian farinata, where it guarantees a perfect texture—crunchy on the outside and soft on the inside—but it also excels in gluten-free breads, vegan frittatas, crepes, and many sweet and savory doughs.

• Gluten-free — suitable for celiacs
• Rich in vegetable proteins and dietary fibres
• Suitable for vegan and vegetarian recipes
• Format: 500 g

A legume rich in nutrients

Chickpeas are an important source of plant-based protein, fiber, and minerals like iron and magnesium. When ground into flour, they retain these nutrients in a convenient, easy-to-measure format, ideal for those following a plant-based diet or simply looking to enrich their diet with legumes in a different form.

Discover the others Caputo flours available and all the proposals of the Mulino Caputo. To learn more about Mulino Caputo, visit the official website of the manufacturer.

The Caputo Mill

Mulino Caputo was founded in Naples in 1924 and is now a leading Italian milling company for flour used in bread and pizza. The selection of grains, chosen seasonally to ensure consistent quality over time, is an in-house process managed by the mill, which boasts extensive experience in supplying flour to professional restaurants as well as home use.

Why wheat choice matters

The quality of a flour depends largely on the strength (W) and water absorption capacity of the original grain: characteristics that determine the dough's ability to retain the carbon dioxide produced during leavening, ensuring volume and air bubbles. For this reason, Caputo selects grains based on the flour's intended use, distinguishing between products designed for Neapolitan pizza, long-leavened bread, or more complex leavened baked goods such as panettone and colomba.

A tradition that looks to the world

While remaining deeply rooted in Naples and its milling tradition, Mulino Caputo is now known and used by pizza chefs and bakers around the world, becoming a point of reference over the years even for those approaching home baking for the first time.

From grain to flour

Roller milling, now standard in the milling industry, allows for the precise separation of the different components of the wheat kernel: bran, germ, and endosperm. Depending on the extent to which these components are reintegrated into the final flour, products with very different characteristics are obtained, from refined white flour to whole wheat flour, which is richer in fiber.

A link with Neapolitan tradition

Naples and pizza have always been closely linked, and choosing the right flour is considered by Neapolitan pizza chefs as important a step as leavening or baking in a wood-fired oven. It's no coincidence that many of the city's historic pizzerias continue to use flour from this mill, perpetuating a bond that has lasted for generations.

Flour storage

To preserve the flour's characteristics over time, it's best to store it in an airtight container, away from light, humidity, and heat. Proper storage prevents the fats naturally present in wheat germ from rancidifying and preserves its water-absorbing properties, ensuring consistent results, batch after batch.