Description
Characteristics of this double zero flour
Ingredients: Soft wheat flour type “00”
Without the addition of additives and enzymes
Contains gluten. It may contain traces of soy
Keep in a cold and dry place
| 100g | %AR * / 100g | |
| Energy value | 1,481 kj 349 kcal | 18% 17% |
| Fat of which: saturated fatty acids | 1.0 g 0.1 g | 1% 1% |
| Carbohydrates of which: sugars | 73 g 1 g | 28% 1% |
| Fibers | 2.5 g | |
| Proteins | 12 g | 23% |
| salt | 0.017 g | 0% |
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.
Recipes with this product
With a strength index W 220/240 and a protein content of 11.50%, this double zero flour is a weak flour, suitable for short leavening: it absorbs less water than strong flours and develops a more delicate gluten mesh, perfect for doughs that do not require hours of leavening.
How to use Caputo Classic Double Zero Flour
Ideal for light bread with a soft, white crumb, focaccia, and simple leavened desserts, as well as for quick homemade pizza. However, it's not the best choice for highly hydrated doughs or for professional Neapolitan pizza, which require stronger flours like Caputo's Pizzeria Flour or Saccorosso Cuoco Flour.
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.
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