Description
There Manitoba Oro Caputo flour 5 kg is a strong flour, designed for those who regularly prepare long-leavened doughs: panettone, colomba, brioche and large leavened products that require structure and hold over time.
The characteristics of this Manitoba gold flour
With a W strength index of 370/390 and a protein content of 14.50%, this Manitoba gold flour offers the elasticity and tenacity needed to withstand long leavening processes without losing structure. The P/L ratio of 0.50/0.60 indicates a balanced dough, extensible yet capable of retaining leavening gases well.
The 5 kg format is designed for those who prepare leavened products regularly, in a large family or in a small professional business, avoiding frequent repurchases.
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 350 kcal | 18% 17% |
| Fat of which: saturated fatty acids | 1.5 g 0.1 g | 2% 1% |
| Carbohydrates of which: sugars | 69 g 1 g | 26% 1% |
| Fibers | 3 g | |
| Proteins | 14 g | 28% |
| salt | 0.016 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.
How to use Caputo Oro Manitoba Flour
Thanks to its strength, this Manitoba Oro flour is also ideal as a "cutting flour": added in small percentages to other, weaker flours from the Caputo line, it strengthens their structure during prolonged leavening, keeping the dough elastic in every batch.
Discover the others Caputo flours available and all the proposals of the Mulino Caputo.
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