Description
Aria Caputo Flour
This 1kg Caputo air flour, made with sourdough starter from dedicated grains, is a guarantee for preparing delicious pinsa, pizza alla pala, and pan pizzas. Recommended for highly hydrated, airy, light, crispy, and easy-to-handle doughs.
“Pasta Madre” is an inactive dried sourdough obtained by kneading exclusively water and type “0” soft wheat flour, an ancient recipe that gives the dough lightness, fragrance and shelf life
Aria is a natural 100% flour slowly ground from the best grains selected by Mulino Caputo, also ideal for the manufacture of bases to be regenerated in the oven and for the cold chain.
read the article by Luciano Pignataro
The Caputo Mill
Since 1924, the Mulino Caputo works the wheat with generosity and passion, to offer professionals and enthusiasts of the White Art Caputo Farina of the highest quality, produced in full respect of raw materials and tradition.
Il Molino Caputo produces a wide range of flours for home and professional use. Caputo flour is used above all by professionals in confectionery dough, bread making, pasta and pizza, with many types of flours intended for different processes.
Authoritativeness, spontaneity and tradition, it is from these values that the white art of Mulino Caputo is born, which thanks to the experience gained in 3 generations of Neapolitan Master Millers, allows it to guarantee very high quality standards, to ensure that expert restaurateurs and artisans of taste best express their creativity.
Caputo flour has the ability to preserve the naturalness and authenticity of flavors to the maximum, for this and for other reasons, Molino Caputo is appreciated and recognized all over the world.
The 1kg format of this Caputo 1kg air flour
The 1 kg format of this Caputo 1 kg air flour is designed for those who use it occasionally at home, to try pinsa and high-hydration pan pizzas without having to manage large quantities in the pantry.
In this article
Discover the others Caputo flours available and all the proposals of the Mulino Caputo.
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 wholemeal 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 makers 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 is advisable to store it in an airtight container, away from light, humidity, and heat sources. Proper storage prevents the fats naturally present in wheat germ from rancidifying and preserves its water-absorbing properties, ensuring consistent results, dough after dough.
What to look for on the label
In addition to the type of flour, it's worth checking the protein content and expiration date on the label: a higher protein content generally indicates a flour more suitable for long leavening, while fresh flour guarantees more consistent results during the kneading phase.
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