Caputo Flours

Pizzeria

Traditional "00" flour, 12.75% protein, flexible and durable gluten, ideal for a light dough and perfect leavening. Recommended for baking classic pizza in wood-fired, gas and electric ovens with short and medium leavening times (6-12 hours). Recommended leavening at 18-22°C. Storing the dough in the refrigerator doubles rising time. Water absorption 63-66%, versatile, also suitable for focaccia.

 Saccorosso

"00" flour, 13.5% protein, ideal for dough that requires a long rest periods and leavening at a controlled temperature (12-24 hours and more), water absorption 65%-70%.

Metro
"00" flout with an extra light and airy texture, 13.75% protein. Long leavening time, over 24 hours. Suitable for doughs that undergo double baking and need to retain water during the entire baking time, with a high water absorption of 80%-85%. Most suitable for Pizza Meter, and for focaccia, recommended for various uses, like rectangular pizza. 2% oil for every 1kg of flour

Nuvola

Wheat flour of the "0" type that allows high water absorption, which gives the dough a soft and light texture and rich taste, producing pizza that melts in the mouth, in line with the Neapolitan pizza tradition. Thanks to the unique grains that allow high leavening, the flour is suitable for doughs using the "Biga" method and long leavening of 24-36 hours. Made from 100% wheat without additives with high protein content, intended for light doughs with a substantial volume thanks to its significant leavening ability.

Manitoba

Manitoba"0" flour strong and flexible, 14.5% protein, ideal for pastries. Made from the best and strongest wheat, with high protein and gluten quality values. Long leavening time, over 24 hours, suitable for enhancing other flours, baked goods and yeast pastries and cakes. Great expansion and flexibility, provides excellent results in baking pastries.

Pasta fresca e gnocchi
Stretches easily. "00" flour, 12.25% protein, first extraction flour weaker than Pizzeria flour. Suitable for a silky, smooth and unified dough. Ideal for pasta made from soft wheat, and for gnocchi. Suitable for cooking in boiling water.

 Superiore

Medium leavening "00" flour, 11.75% protein, diverse uses. Versatile flour produced from a blend of wheat grains of medium strength and maximal flexibility. Flexible and comfortable dough. Short leavening time 4-6 hours. Mostly used for bread, recommended for doughs with short natural leavening. Suitable for quick pizza and focaccia. 

Semola di grana duro
Yellow flour ground twice from Durum wheat. Delicate texture, precise size and color of grains. Suitable for fresh pasta made by hand or machine, breads, and dusting the counter.

Fioreglut - Semi-Finished Gluten Free Flour
Produced by removing the gluten from the wheat grain and leaving only the starch. Contains other gluten free grains Measured grinding for good water absorption. Easy to handle. Recommended for soft and airy doughs that retain their lightness after baking. Balanced starch blend for gluten-free product.