Fioreglut<\/strong> it is a gluten-free flour with calibrated grain size, for easy hydration, excellent workability. For soft doughs that retain lightness and flavor after cooking. The starch mixture is perfectly balanced for gluten-free preparations.<\/p>\n In this article<\/p>\n This Fioreglut sweet flour is specifically designed for gluten-free pastry preparations: leavened desserts, cakes and biscuits that maintain structure and softness even without the traditional gluten network.<\/p>\n To learn more, read the article by Luciano Pignataro<\/a> on Fioreglut Dolci and the Neapolitan tradition.<\/p>\n Discover the others Caputo flours<\/a> available and all the proposals of the Mulino Caputo<\/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 whole wheat 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 chefs 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's best to store it in an airtight container, away from light, humidity, and heat. Proper storage prevents the fats naturally present in wheat germ from rancidifying and preserves its water-absorbing properties, ensuring consistent results, batch after batch.<\/p>\n In addition to the type of flour, it's worth checking the label for the protein content and expiration date: a higher protein content generally indicates a flour more suitable for long leavening times, while fresh flour guarantees more consistent results when kneading.<\/p>\n Even seemingly simple products hide precise choices made during the production process: cooking time, temperature, and the amount of seasoning added. Small details that, when added together, make the difference between an ordinary product and one carefully crafted down to the last step.<\/p>","protected":false},"excerpt":{"rendered":" Caputo Flour Gluten Free<\/b><\/p>\n\n
How to use this Fioreglut flour for sweets<\/h2>\n
The Caputo Mill<\/h2>\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
A detail that makes the difference<\/h2>\n
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