There Caputo Pizza A Metro it is created with particular attention to the selection of very elastic grain proteins to guarantee even very long leavening processes and extremely cellular and fragrant structures. The particular range of grain sizes confers high water retention to the dough and therefore softness and shelf life of the finished product.
Type of flour
P / L 0.45 / 0.50
25 kg flours, dedicated to professionals and masters of the white art, guarantee very high performance as well as top quality results for all types of processing, from bread to pizza.