Caputo ‘0’ Manitoba Oro Flour 1kg
Caputo flour is recognized as the world’s best flour and their pizza flour is used by 80% of pizzerias in Naples!
We now stock Caputo's Manitoba Flour. Manitoba is the Italian name for bread flours with a higher percentage of protein. It is a strong white flour perfect for pastry making. It's the flour that you should use if you want to make slow leavening panettone, pandoro or colomba cake at home. It's also great for making Seitan.
If you have already tried making pastry at home and haven’t had much success, we think that switching to this flour will make all the difference!
Manitoba flour is produced from the best and strongest wheat and is very high in protein. The quantity of the gluten gives the mixture elasticity and capacity of being extended with very good results in leavened pastry making.
The flour has reduced starch and gluten which is ideal for a shiny and consistent dough, with excellent results in rising pastry.
Antico Molino Caputo
This authentic Italian family company now into their third generation was founded in 1924 by Carmine Caputo on his return from the US. He started out with a small mill and a pasta factory in Capua. Now the most popular brand of ‘00’ flour in Italy and America, Caputo is now run by Carmine's grandsons Eugenio and Carmine and grand nephew Antimo who have maintained long-standing relationships with wheat suppliers around the world as well as the reputation of the company for 89 years of excellence.