I've been making bread with this now since March and can't believe what a difference this flour has made to my loaves. Highly recommended!
Since 1924, we have ground wheat with generosity and passion so as to offer professionals and baking connoisseurs the very best in quality flour, produced with great respect for the raw ingredients and traditions.
The experience developed over three generations as master napolitan millers means we can guarantee extremely high standards of quality as well as the preservation of the natural authenticity of flavours.
This is achieved thanks to techniques that use wheat alone, skilfully selected and mixed following a slow grinding process.
This is the art of Caputo, the mill of Naples.
'00' means that the flour has been milled twice so it is finer and of high quality. It also has a higher gluten content than plain flour so the mixture is stronger without being heavier, making it ideal for cakes, pasta, pizza dough, gnocchi and breads. Caputo is from Naples and used by top restaurants and chefs.
*Mainland UK only*
In the range we have:
PASTA FRESCA E GNOCCHI -
Flour 00 type with calibrated grain size and starches from first extraction, ideal for shiny and consistent dough.
CUOCO - Breads of all types, pastry, pasta
Flour 00 type with strong, elastic gluten, ideal for dough that requires a long fermentation.
CLASSICA - 00 All purpose Cakes, Breads, Pasta, Pastry
Flour 00 type with starches from first extraction, ideal for light and fluffy dough.
PIZZERIA -Pizza, Breads, Focaccia
Flour 00 type with elastic and resistant gluten, ideal for light dough with perfect leaving. Perfect for pizza!!
SEMOLA - Durum Hard Wheat
Semolina with calibrated grain size and increased elasticity, ideal for pasta and durum wheat bread.
MANITOBA ORO - Strong for Breads, Pastries, Donuts, Croisants
Elastic flour 0 type with high protein content, ideal for making pastries and raised products.
Soft wheat Flour Perfect for light dough with large cavities. Type "0"
LIEVITO MADRE - Caputo brand
Sourdough starter which gives your bread that old fashioned how-bread-used-to-be flavour and texture if used correctly.
They are come in 1Kg bags, just choose the flour type from the drop down box.
Have used this flour for sometime now and have never been let down. Always had great results will continue to buy this.
I bought the Manitoba variety shown on the list and was not disappointed. I've used this flour for ciabatta through to traditional steam crust london loaves so it's got a lot of flexibility, good rise and flavour. If anything the hardest part has been finding yeast!