Caputo Manitoba Oro – Tipo “0” flour
Caputo Manitoba Oro is an extra-strong wheat flour with a tipo “0” grind, making it ideal for baking airy breads with a crisp crust. The flour’s extra strength makes the dough easier to handle and allows for longer proofing without losing structure.
Compared to Pizzeria and Saccorosso flour, the tipo “0” grind has a more intense flavour profile, adding depth to the finished bake. It’s the obvious choice for bakers who want light, airy results with a perfect balance of texture and flavour.
The world’s probably 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 | 1482 kJ / 350 kcal |
|---|---|
| Fat | 1.5 g |
| Of which saturated fatty acids | 0.1 g |
| Carbohydrates | 69 g |
| Of which sugars | 1.0 g |
| Protein | 14 g |
| Salt | 0.016 g |
