Description
The characteristics of this pizzeria flour
Flour with 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 masters. Ideal for the classic Neapolitan pizza.
With a strength index of 260/270 W and a protein content of 12.50%, this Caputo pizza flour offers the ideal balance of strength and extensibility required for authentic Neapolitan pizza. The 1 kg format is designed for occasional home use, for one or two batches without having to manage large quantities of flour in the pantry.
| 100g | %AR * / 100g | |
| Energy value | 1,502 kj 354 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% |
How to Use Caputo Pizzeria Flour
Designed to meet the needs of master pizza makers, this pizzeria flour is ideal for well-hydrated doughs, high-temperature cooking, and the classic 8-24 hour leavening typical of Neapolitan pizza.
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.
Farina molto buona
Uso sempre questa farina per gli impasti delle mie pizze ed il risultato è perfetto, sia che la utilizzi da sola che la mixi ad altre farine. L’impasto lievita perfettamente e risulta dopo la cottura morbido, digeribile e ben alveolato. La consiglio senza alcun dubbio!