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Caputo Pizzeria (the standard flour no1)

Caputo Pizzeria (the standard flour no1)

€3,50 (€3,50/kg)
€3,50
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Molino Caputo is the only mill located in Naples. Their Caputo Pizzeria is the origin of most other Neapolitan pizza flours. The standard so to speak. Is it still the flour most used in Naples' pizzerias, even if others enter the market. That being said, it's not better than others just because! Caputo Pizzeria gives a certain result and many like it but some like something else better.

A strange thing is that 1 kg bags are red while 25 kg bags are blue. Just want to say that the content is the same. Only the bag that differs in colour.

 

Nördinfo: W 260/270 Direct dough Type 00 This is the flour we used in the dough recipe in our book so no changes need to be made.

Näringsdeklaration/Ingredienser

Näringsdeklaration: Energy 1502kj/354 kcal
Fat 1 g
of which saturated 0,2 g
Carbohydrate 72 g
of which sugars 1 g
Fibre 3 g
Protein 1,5 g
Salt 0,006 gIngredienser: Wheat flour, may contain traces of soy.
Store in a cool, dry place.

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