Caputo 00 Pizza Flour ‘Red’

£1.25

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Description

Italian flour is graded by colour sometimes called the ‘extraction rate’. It’s the rate to which the bran and the germ are extracted from the flour.  It is marked 00 to 04, where 00 is pure white and 04 is closer to wholemeal. English flour is graded by both colour (white, brown, wholemeal) and by gluten content, or strength (plain, strong, extra strong) & we believe that the stronger the flour, the better the bread.  All else being equal, stronger flour makes bread that rises higher and has a more evenly textured crumb.

Since 1924 Molino Caputo has always sought to preserve and improve upon the great tradition of Neapolitan flour and its products, from pizza to desserts, from bread-making to pasta. Following tradition and respecting its values: from the wheat mixture, the purity of their flours – always additive-free – and making a simple but high quality product.

Simply put, Caputo makes the world’s best pizza & pasta flour. The mill is family run and operates just outside of Naples. Caputo source the finest grains from around the world and they know how to mill and blend them to make the perfect pizza flour.

Caputo Pizza Flour ‘Red’ is ‘rinforzata’ which means that is higher in protein, gluten content and water absorption than other 00 flours.

This is ideal for long-rise dough, giving a soft texture. Perfect for pasta, pastry, speciality breads and of course pizza.

Caputo “00” rinforzata is additive free and all-natural, milled slowly for optimal water absorption and a superior yield.

Size: 1Kg

Best Before, Batch 1: 30/03/22

Best Before, Batch 2: 15/04/22

Loading...

Description

Italian flour is graded by colour sometimes called the ‘extraction rate’. It’s the rate to which the bran and the germ are extracted from the flour.  It is marked 00 to 04, where 00 is pure white and 04 is closer to wholemeal. English flour is graded by both colour (white, brown, wholemeal) and by gluten content, or strength (plain, strong, extra strong) & we believe that the stronger the flour, the better the bread.  All else being equal, stronger flour makes bread that rises higher and has a more evenly textured crumb.

Since 1924 Molino Caputo has always sought to preserve and improve upon the great tradition of Neapolitan flour and its products, from pizza to desserts, from bread-making to pasta. Following tradition and respecting its values: from the wheat mixture, the purity of their flours – always additive-free – and making a simple but high quality product.

Simply put, Caputo makes the world’s best pizza & pasta flour. The mill is family run and operates just outside of Naples. Caputo source the finest grains from around the world and they know how to mill and blend them to make the perfect pizza flour.

Caputo Pizza Flour ‘Red’ is ‘rinforzata’ which means that is higher in protein, gluten content and water absorption than other 00 flours.

This is ideal for long-rise dough, giving a soft texture. Perfect for pasta, pastry, speciality breads and of course pizza.

Caputo “00” rinforzata is additive free and all-natural, milled slowly for optimal water absorption and a superior yield.

Size: 1Kg

Best Before, Batch 1: 30/03/22

Best Before, Batch 2: 15/04/22

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Campania Wines Buying Trip And Website Enhancements

Campania Wines will be temporarily closed from April 11th to April 22nd as the owners will be on a buying trip. During this period, our IT department will take the opportunity to enhance your online shopping experience by updating our website.

Please note that as a result of the temporary closure, no orders will be dispatched between the 11th and 22nd of April. If you place an order in this time your items will be sent once we reopen.

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