Caputo Farina Tipo “0” Aria
Caputo Aria, which means air in Italian, is carefully developed to create extra airy baked goods. This unique flour, made from high-quality wheat and enriched with inactive sourdough, is perfect for recipes like focaccia, deep pan pizza, pinsa and other bakes where a light, airy bite is essential. Caputo Aria is especially well suited to high-hydration dough and ensures a crisp, airy result.
Caputo flour is made for passionate food lovers, professional restaurateurs, and anyone who enjoys unleashing their creativity in the kitchen and treating their taste buds.
Caputo Aria represents a new era in flour products, designed specifically to create airy baked goods with large, inviting air pockets. This innovative flour is enriched with dried sourdough, adding unique depth of flavor and character to the dough. With its ability to absorb large amounts of water (high hydration), the flour not only ensures a moist, crisp texture, but also an extra high yield.
Perfect for baking deep pan pizza and focaccia, Caputo Aria is developed to deliver professional results that impress both visually and in flavor.
Dedicated to cooking enthusiasts and professionals, Caputo Aria is the ideal choice for those who want to express their creativity in the kitchen.
Not all pasta is created equal
To achieve fast and efficient industrial production, modern conventional pasta is made in Teflon molds. Teflon releases easily, but gives the pasta a smooth surface, which means it can’t hold onto the sauce. The result is that the sauce slides off and collects at the bottom of the plate.
Zelected bronze pasta is instead made using the traditional method.
A bronze pasta die gives the pasta a naturally rough, porous texture. The seemingly relatively small difference between Teflon and bronze dies, however, has a huge impact on the taste experience. Bronze pasta grips the sauce better, captures the flavor, and gives you a truly authentic eating experience. Bite after bite.
Texture isn’t the only secret, though. Unlike conventional pasta, which is dried quickly at high temperatures, bronze pasta undergoes a slow drying process.
The drying takes place at low temperatures and lasts up to 12 hours. The process preserves the wheat’s aroma, natural flavor, and nutritional value—something that can’t be achieved with fast drying.
The result is that with bronze pasta you get a shape-holding pasta that cooks perfectly al dente in just 10 minutes and turns a simple pasta dish into an authentic Italian meal.
World-class Italian flour
Arguably the world’s best pizza flour comes from Italy’s Mulino Caputo, the only active grain mill in Naples. Caputo is Italian flour that lives up to its great reputation in every way, with respect for proud Italian food traditions. With Caputo flour, you can bake perfectly crisp pizza bases, delicious focaccia, soft ciabatta bread, and achieve the authentic taste of Naples’ rich food culture.
Read more about Caputo here.
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| Energy | 1472 kJ / 347 kcal |
|---|---|
| Fat | 1 g |
| Of which saturated fatty acids | 0.2 g |
| Carbohydrates | 70 g |
| Of which sugars | 1 g |
| Protein | 13 g |
| Salt | 0.001 g |
