{"id":2777,"date":"2020-08-06T16:20:26","date_gmt":"2020-08-06T14:20:26","guid":{"rendered":"http:\/\/172.105.66.148\/?post_type=product&p=2777"},"modified":"2026-09-18T16:37:56","modified_gmt":"2026-09-18T14:37:56","slug":"farina-nuvola-caputo-5-kg","status":"publish","type":"product","link":"https:\/\/www.saporinostri.it\/en\/farina-nuvola-caputo-5-kg\/","title":{"rendered":"Nuvola Caputo flour 5 Kg"},"content":{"rendered":"

Caputo Nuvola Flour is also available in a 1 kg format for those who want to try it before purchasing the larger package.<\/p>\n

Caputo Cloud Flour<\/h2>\n
\n
From the research and development of the Caputo Mill was born Cloud<\/strong>: a careful selection of natural 100% raw materials without additives or preservatives that ensures volume and softness of the dough thanks to the high fermentation capacity naturally present in the grains, which makes the doughs easy to digest.<\/p>\n

This Nuvola Caputo flour is suitable for direct doughs up to 18\/24 h of leavening<\/strong>, they will get light doughs<\/strong> with large alveolations<\/strong>.<\/p>\n

Cloud<\/strong>\u00a0it is a word that is associated with many concepts: lightness, impalpability, softness, but above all melt-in-the-mouth consistency that dissolves in the mouth, a bit like cotton candy.<\/p>\n

This Nuvola Caputo flour is a completely new line of flours that Mulino Caputo<\/strong> he dedicated primarily to contemporary doughs. The contemporaneity in white art is a real school of thought which aims to obtain: excellent alveolation, zero chewing, lightness, meltness, digestibility through greater hydration and an increase in the leavening and maturation times of the dough.<\/p>\n

Ingredients:<\/strong> Type "0" soft wheat flour<\/p>\n

Without the addition of additives and enzymes<\/strong>
\nContains gluten<\/u>. It may contain traces of soy<\/u><\/strong><\/p>\n

Keep in a cold and dry place<\/strong><\/p>\n<\/div>\n

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Average Nutritional Values<\/b><\/div>\n
\n\n\n\n\n\n\n\n\n\n\n
<\/td>\n100g<\/b><\/td>\n%AR * \/ 100g<\/b><\/td>\n<\/tr>\n<\/thead>\n
Energy value<\/b><\/td>\n1,502 kj
\n352 kcal<\/td>\n		18%<\/td>\n<\/tr>\n
Fat<\/b>
\nof which: saturated fatty acids<\/b><\/td>\n		1.0 g
\n0.2 g<\/td>\n		1%
\n1%<\/td>\n<\/tr>\n
Carbohydrates<\/b>
\nof which: sugars<\/b><\/td>\n		72 g
\n1 g<\/td>\n		28%
\n1%<\/td>\n<\/tr>\n
Fibers<\/b><\/td>\n3 g<\/td>\n<\/td>\n<\/tr>\n
Proteins<\/b><\/td>\n12.5 g<\/td>\n25%<\/td>\n<\/tr>\n
salt<\/b><\/td>\n0.006 g<\/td>\n0%<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n<\/div>\n<\/div>\n

The Caputo Mill<\/h3>\n
\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

Recipes with this product<\/h3>\n
<\/div>\n

Discover the others Caputo flours<\/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

The Caputo Mill<\/h2>\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

Why wheat choice matters<\/h2>\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

A tradition that looks to the world<\/h2>\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

From grain to flour<\/h2>\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

A link with Neapolitan tradition<\/h2>\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

Flour storage<\/h2>\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

What to look for on the label<\/h2>\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

Caputo Nuvola flour stands out from the mill's other lines for its ability to produce a particularly soft dough, while still maintaining good consistency throughout the processing phases.<\/p>","protected":false},"excerpt":{"rendered":"

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