There Cook Caputo flour it has an 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 chefs. Ideal for long leavening doughs and for Neapolitan pizza.
Ingredients: Type "00" soft wheat flour
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||1,491 kj
of which: saturated fatty acids
of which: sugars
Type of flour
13,00% ± 0.50%
P / L 0.50 / 0.60
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
Piadina Romagnola Recipe Without Lard
There is nothing simpler and tastier than a good Piadina Romagnola, a poor recipe with ancient origins loved, but loved and appreciated all over the world.
Massimo Anibaldi –
Ottima farina miscelata 60 % (sacco rosso) + 40 % (tipo 1) con idratazione 80% a mano.
Stefania D. –
katy cherubini –
Antonella Vecellio –