Information about this item FLOUR TYPE 00: This 00 Caputo flour for pizza is produced in Italy from soft wheat (Type 00) which contains less gluten than durum wheat. This gives a lighter and airier dough that performs well in high-temperature oven baking. HIGH PROTEIN: The Caputo Pizzeria flour has one of the highest protein levels on the market (12.5%). This will allow you to have more success with your pizzas, producing a dough that is more elastic and resilient, able to withstand toppings and sauces without becoming doughy or soft. THE FLOUR OF PIZZA PROFESSIONALS IN ITALY: Caputo Pizzeria 00 flour is certainly the most renowned and appreciated brand by pizza professionals around the world, especially in Italy. It is known for its constant quality, traceability, and supply of high-quality raw materials. If you are looking for the best flour to achieve success with your pizzas like in Italy, look no further. OPTIMAL WATER ABSORPTION: The water absorption of Caputo pizza flour is optimal, allowing it to produce a soft and easy-to-work dough. This high-quality pizza flour has a high water absorption rate, usually in the range of 60-65%. MORE ELEVATED TASTE AND NUTRITIONAL VALUES: The treatment of Caputo flour is special. This high-quality pizza flour is often unrefined and non-biodegradable, meaning it still contains the germ and bran of the wheat. This gives it a higher nutritional content and a more flavorful taste. EASIER TO DIGEST: The low fermentation rate of Caputo Pizzeria flour allows the production of a more digestible and lighter pizza dough. SUITABLE FOR MANY USES: Caputo flour is a versatile pizza flour suitable for different cooking techniques, including wood-fired oven, electric oven, or stone. This high-quality flour can also be used for other recipes, such as focaccia, flatbread, and fresh pasta. IN SUMMARY: Caputo Pizzeria 00 pizza flour has several advantages for pizza lovers, including high protein content, high water absorption, low ash content, low fermentation rate, and a quality reputation. If you are looking for quality flour to succeed with your pizzas like in Italy, this is the Caputo Pizzeria flour you need!
Information about this item FLOUR TYPE 00: This 00 Caputo flour for pizza is produced in Italy from soft wheat (Type 00) which contains less gluten than durum wheat. This gives a lighter and airier dough that performs well in high-temperature oven baking. HIGH PROTEIN: The Caputo Pizzeria flour has one of the highest protein levels on the market (12.5%). This will allow you to have more success with your pizzas, producing a dough that is more elastic and resilient, able to withstand toppings and sauces without becoming doughy or soft. THE FLOUR OF PIZZA PROFESSIONALS IN ITALY: Caputo Pizzeria 00 flour is certainly the most renowned and appreciated brand by pizza professionals around the world, especially in Italy. It is known for its constant quality, traceability, and supply of high-quality raw materials. If you are looking for the best flour to achieve success with your pizzas like in Italy, look no further. OPTIMAL WATER ABSORPTION: The water absorption of Caputo pizza flour is optimal, allowing it to produce a soft and easy-to-work dough. This high-quality pizza flour has a high water absorption rate, usually in the range of 60-65%. MORE ELEVATED TASTE AND NUTRITIONAL VALUES: The treatment of Caputo flour is special. This high-quality pizza flour is often unrefined and non-biodegradable, meaning it still contains the germ and bran of the wheat. This gives it a higher nutritional content and a more flavorful taste. EASIER TO DIGEST: The low fermentation rate of Caputo Pizzeria flour allows the production of a more digestible and lighter pizza dough. SUITABLE FOR MANY USES: Caputo flour is a versatile pizza flour suitable for different cooking techniques, including wood-fired oven, electric oven, or stone. This high-quality flour can also be used for other recipes, such as focaccia, flatbread, and fresh pasta. IN SUMMARY: Caputo Pizzeria 00 pizza flour has several advantages for pizza lovers, including high protein content, high water absorption, low ash content, low fermentation rate, and a quality reputation. If you are looking for quality flour to succeed with your pizzas like in Italy, this is the Caputo Pizzeria flour you need!
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