Strong flour, with first extraction starches and gluten, ideal for shiny and consistent doughs. The quality of the gluten gives the dough elasticity and extensibility, with excellent results in pastry and leavened products.
There Manitoba Oro Caputo flour is produced from the selection of the best protein grains. The attention paid to the quality of the proteins confers great elasticity to the dough in favor of long leavening processes.
Ideal for leavened products in general in the field of Pastry or how "Cutting flour" to reinforce other products in the line Caputo.
Ingredients: Type "0" 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||1,482 kj
of which: saturated fatty acids
of which: sugars
Type of flour
14,50% ± 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.
Stefania D. –
katy cherubini –
Andrea Groppo –
Stefania D. –