Caputo is the number one producer of "00" flour in Italy. The company has a 90 year history of excellence, producing flour in the home of pizza, Naples. Caputo is now run by the third generation, with the same dedication to the tradition of quality Italian flour milling.
Caputo Manitoba Oro - Is a soft ‘0’ flour ideal for making superb breads and baguettes.
Manitoba flour is a type "0" strong wheat flour made from wheat typically grown in North America. Indeed, Manitoba takes its name from the area of production, a vast province in Canada, which is in turn named after the Indigenous land owners. Manitoba wheat is unique in it's ability to thrive in harsh cold climates.
Made from the best wheats with high proteinic level. Gluten quality gives the doughs elasticity and extensibility, with excellent results in rising pastry.
Protein Level 14.5%
PANIFICAZIONE W 370/390
ELASTICITÀ P/L 0,50 / 0,60
This flour is perfect for the baking of recipes requiring long rising times. It is best prepared with a starter yeast and left to rise for long periods, up to 12 hours for a small amount of yeast or 4 to 6 hours for larger additions. It is the best flour for making thicker pizzas and breads.