The Dry Yeast Mulino Caputo it is of the Italian Saccharomyces Cerevisiae 100% type and obtained exclusively from Italian molasses: it has a high fermentation power and is ideal for making soft doughs with an incomparable taste. Easy to use, it keeps well and longer, and prevents waste: a third is enough.
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.
Stefania D. –
Maricla Milli –
Lievito meraviglioso che uso da 3 anni….. Impareggiabile!!!
Tiziana R. –
Ottimo ma dovrebbero farne una confezione più piccola, per chi fa pizza fatta.
Tiziana Russo –
finalmente la mia pizza è come quella dei veri pizzaioli