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.

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.
Protein 12.5gr
CUOCO -
Flour 00 type with strong, elastic gluten, ideal for dough that requires a long fermentation.
Protein 13gr
CLASSICA -
Flour 00 type with starches from first extraction, ideal for light and fluffy dough.
Protein 11.5gr
SEMOLA -
Semolina with calibrated grain size and increased elasticity, ideal for pasta and durum wheat bread.
Protein 11.5gr
MANITOBA ORO -
Elastic flour 0 type with high protein content, ideal for making pastries and raised products.
Protein 14gr
LIEVITO MADRE -
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.