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From the research and development of the Caputo Mill was born Cloud: a careful selection of natural 100% raw materials without additives or preservatives that ensures volume and softness of the dough thanks to the high fermentation capacity naturally present in the grains, which makes the doughs easy to digest.
There Nuvola Caputo flour it is suitable for direct doughs up to 18/24 h of leavening, they will get light doughs with large alveolations.
Cloud it is a word that is associated with many concepts: lightness, impalpability, softness, but above all melt-in-the-mouth consistency that dissolves in the mouth, a bit like cotton candy.
Nuvola is a whole new line of flours that Mulino Caputo he dedicated primarily to contemporary doughs. The contemporaneity in white art is a real school of thought which aims to obtain: excellent alveolation, zero chewing, lightness, meltness, digestibility through greater hydration and an increase in the leavening and maturation times of the dough.
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 | 1,502 kj 352 kcal |
18% |
| Fat of which: saturated fatty acids |
1.0 g 0.2 g |
1% 1% |
| Carbohydrates of which: sugars |
72 g 1 g |
28% 1% |
| Fibers | 3 g | |
| Proteins | 12.5 g | 25% |
| salt | 0.006 g | 0% |
Type of flour
0
Bakery
W 260/280
Proteins
12,50% ± 0.50%
Elasticity
P / L 0.50 / 0.60
Leavening
18/24 hours
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
Bretzel
The Brezel is a type of bread very popular among populations of Teutonic origin, and therefore widespread especially in Germany.
Recipe and Origins of Neapolitan Pizza
It can be said that pizza is the most popular dish in the world and, certainly, one of the most popular. The pizza itself has origins
Pietro –
Un riferimento sicuro e costante
silvio beggiato –
Tiziana Russo –
Anonimo –
Spedizione velocissima, imballo perfetto, prodotto ineccepibile con scadenza ottima.
Stefano –
Speravo in una data di scadenza più avanti, prezzo superiore rispetto a quello del supermercato.