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"The Chefs Flour" Farina di grano tenero tipo 00
[1 kg.]

€2,55











Product Information

The Chef's Flour is the showpiece of Antico Molino Caputo. Ofcourse a Farina di Grano Tenero tipo 00. A flour with strong and elastic gluten for a evenly dough with a delicate flavor. The flower is easy to handle and gives a perfect result for pizza.

Company Information

Simply put: Antico Molino Caputo makes the best flour for pizza in the world. From the region around Naples (the birthplace of pizza), Caputo has been grinding carefully selected wheat and producing high-performing flour, authentical and genuine. Three generations of the family Caputo works on this traditional way: In 1924 when Carmine Caputo returned from the United States, he founded the mill and a pasta factory. After his death his son Antimo continued the tradition and bought a mill in San Giovanni a Teduccio, the modern headquarters of the company Caputo.
Right from the beginning, the Caputo family has preseved Neapolitan millers’ancient tradition: tender wheat flour production uniting the most modern working techniques with old-fashioned values, in order to keep and guarantee the high quality of the products. Caputo flour is 100% natural, without artificial additives. A careful selection of soft organic cereal crops without pesticides or heavy metals but with a microbiological balance and a high amount of protein, are the strengths of this product.
Some mills can add bulk gluten to hit the 14%-15% they want for bread flour. Molino Caputo does not do that. They say "it isn't the quantity of gluten, but the quality of gluten that matters". Caputo pizza flour is 11%-12% gluten. Their view is that more that and your pizza gets too heavy, both on the plate and in your stomach. The characteristic of Pizza Napoletana is a thin middle of the pizza, and a rim that balloons up in the oven.

Typical nutrition value per 100 gram
Energetic value 343 kcal/1456 kJ
Proteins 10,0 gram
Carbohydrates 74,0 gram
Fats 1,0 gram

This product was added to our catalog on Tuesday 31 May, 2016.
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