Caputo Wheat Flour Tipo 0 Manitoba – 25 kg

Caputo Wheat Flour Tipo 0 Manitoba is a premium wheat flour from the renowned Italian manufacturer Caputo, known for its uncompromising quality and tradition in flour production. This flour is specially designed to achieve optimal rise and elasticity in baking, thanks to its high proportion of gluten and strong protein structure. Manitoba flour is made from selected North American wheat, which provides a perfect balance between strength and taste, ideal for both professional bakers and enthusiastic home cooks.

Key features:

• High gluten quality: Caputo Wheat Flour Tipo 0 Manitoba contains a high proportion of gluten, which gives the dough a strong elasticity and the ability to retain the gas produced during fermentation. This results in an airy and light pastry with a characteristic texture.

• Protein content: With a protein content of 14%, W: 360-380, this flour is particularly well suited for pastries that require a long rising time, such as sourdough bread, panettone, and pizza. It produces a robust dough that can withstand longer processes without losing its structure.

• Versatility: This flour can be used for a variety of baked goods, including bread, pizza, and sweet doughs. Its strength also makes it a good choice for recipes that require extra gluten development, like pasta or croissants.

• Tradition and innovation: Caputo has been a leading player in the flour industry for over 90 years. Their flour production combines traditional methods with modern technology to ensure a product of the highest quality.

Recommended use:

Caputo Wheat Flour Tipo 0 Manitoba is the ideal choice for professional bakers who want to achieve consistent results in their products. With its superior strength and elasticity, this flour is perfect for doughs that require a long rise time and high gluten content. Home cooks who want to achieve professional results will also find this flour indispensable in their kitchen.

Storage:

To preserve the quality of the flour, it is recommended to store it in a dry and cool place, protected from direct sunlight and moisture. Once the bag is opened, the flour should be stored in an airtight container to avoid contact with air and odors.