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Double-milled semolina with calibrated grain size and increased elasticity, ideal for fresh pasta and durum wheat bread. Comes in handy retail packs. -
Caputo – Italy’s Premier Flour Exporter. Characteristics include elastic gluten and soft starch, which helps the dough to achieve a good level of hydration. Ideal for classic Neapolitan Pizza, but can also be used as an all-round flour too. -
Caputo – Italy’s Premier Flour Exporter. Characteristics include elastic gluten and soft starch, which helps the dough to achieve a good level of hydration. Ideal for classic Neapolitan Pizza. -
Strong flour with reduced starch and gluten, ideal for shiny, consistent dough. Made from the best wheats with high proteinic level. Gluten quality gives the doughs elasticity and extensibility, with excellent results in rising pastry. -
Nuvola - For light doughs, Perfect for light dough with large cavities -
From the research and development of the Mulino Caputo comes Nuvola: an accurate selection of 100% natural raw materials without additives or preservatives that ensures volume and softness of the dough thanks to the high fermentative capacity naturally present in -
White flour with dry yeast. Ideal for home-baking. -
Made from ground chickpeas. Can be used to make flat, savoury breads. -
Potato starch generally used for thickening sauces. -
Burnt grain flour. -
Caputo – Italy’s Premier Flour Exporter. Gluten-free flour mix is a proprietary blend of gluten-free, all natural ingredients. -
Artisan flour for making pasta.