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
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
Ciambelline al vino, also known as Tarallucci al vino or Ubriachelle, are rustic sweets typical of ancient Roman cuisine. They are easy to make and with few ingredients.
Piadina Romagnola Recipe Without Lard
There is nothing simpler and tastier than a good Piadina Romagnola, a poor recipe with ancient origins loved, but loved and appreciated all over the world.
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
Più che puntuale il prodotto è arrivato in tempi brevi 2 giorni lavorativi dal ordine effettuato. Farina pizzeria Caputo una vera esplosione di sapere.
Giancarlo Castelli –
Luciano B. –
Prima volta che la provo, con maturazione 18 ore in frigo e 4 ore a 15° si è comportata benissimo, più che ottima.
Andrea Groppo –
Veloci e rapidi nella spedizione