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.
Caputo Pizzeria it is produced from the selection of the best grains, to respond to the traditional one Pizza and the demanding techniques of pizza makers. High quality and elasticity gluten for doughs with good hold, soft and extensible. Furthermore, its qualitative properties give the finished products a unique and typical flavor.
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||1,502 kj
of which: saturated fatty acids
of which: sugars
Type of flour
12,50% ± 0.50%
P / L 0.50 / 0.60
25 kg flours, dedicated to professionals and masters of the white art, guarantee very high performance as well as top quality results for all types of processing, from bread to pizza.