The dried yeast, also called Criscito<\/strong>, It's a natural product made by mixing type "0" soft wheat flour and water, acidified by a complex of yeasts and lactic acid bacteria, which initiates the fermentation of dough for baked goods and pastries. Since it becomes inactive during drying, this Caputo natural yeast needs to be reactivated by adding active yeast to the dough, the kind normally used. Add 20 to 50 grams of active yeast per kilogram of flour, in addition to the regular yeast.<\/p>\n With this Caputo natural yeast, you can finally make naturally leavened (mixed) baked goods with ease: no more refreshments, days of waiting, or storage problems. This will improve the quality of your baked goods: more pleasant flavor and aroma, better shelf life and easier to digest.<\/p>\n Since 1924, the\u00a0Mulino Caputo<\/strong>\u00a0works 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.<\/p>\n 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.<\/p>\n 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.<\/p>\n 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.<\/p>\n<\/div>\n Discover the others flours and yeasts<\/a> available and all the proposals of the Mulino Caputo<\/a>. To learn more about Mulino Caputo, visit the official website of the manufacturer<\/a>.<\/p>\n Mulino Caputo was founded in Naples in 1924 and is now a leading Italian milling company for flour used in bread and pizza. The selection of grains, chosen seasonally to ensure consistent quality over time, is an in-house process managed by the mill, which boasts extensive experience in supplying flour to professional restaurants as well as home use.<\/p>\n The quality of a flour depends largely on the strength (W) and water absorption capacity of the original grain: characteristics that determine the dough's ability to retain the carbon dioxide produced during leavening, ensuring volume and air bubbles. For this reason, Caputo selects grains based on the flour's intended use, distinguishing between products designed for Neapolitan pizza, long-leavened bread, or more complex leavened baked goods such as panettone and colomba.<\/p>\n While remaining deeply rooted in Naples and its milling tradition, Mulino Caputo is now known and used by pizza chefs and bakers around the world, becoming a point of reference over the years even for those approaching home baking for the first time.<\/p>\n Roller milling, now standard in the milling industry, allows for the precise separation of the different components of the wheat kernel: bran, germ, and endosperm. Depending on the extent to which these components are reintegrated into the final flour, products with very different characteristics are obtained, from refined white flour to wholemeal flour, which is richer in fiber.<\/p>\n Naples and pizza have always been closely linked, and choosing the right flour is considered by Neapolitan pizza makers as important a step as leavening or baking in a wood-fired oven. It's no coincidence that many of the city's historic pizzerias continue to use flour from this mill, perpetuating a bond that has lasted for generations.<\/p>\n To preserve the flour's characteristics over time, it is advisable to store it in an airtight container, away from light, humidity, and heat sources. Proper storage prevents the fats naturally present in wheat germ from rancidifying and preserves its water-absorbing properties, ensuring consistent results, dough after dough.<\/p>\n In addition to the type of flour, it's worth checking the protein content and expiration date on the label: a higher protein content generally indicates a flour more suitable for long leavening, while fresh flour guarantees more consistent results during the kneading phase.<\/p>\n Anyone who uses Caputo Criscito Natural Yeast for the first time will immediately notice the difference compared to traditional brewer's yeast, both in terms of aroma and digestibility of the finished product.<\/p>","protected":false},"excerpt":{"rendered":" "Criscito" Natural Yeast<\/b><\/p>\nThe Caputo Mill<\/h3>\n
The Caputo Mill<\/h2>\n
Why wheat choice matters<\/h2>\n
A tradition that looks to the world<\/h2>\n
From grain to flour<\/h2>\n
A link with Neapolitan tradition<\/h2>\n
Flour storage<\/h2>\n
What to look for on the label<\/h2>\n
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