Flour with strong, elastic gluten, ideal for dough that requires a long fermentation
Elastic gluten and soft starch help doughs to get a great hydration. Light, with a perfect rising, satisfy the best maestri pizzaioli’s needs. Ideal for long fermentation and neapolitan classic pizza
Caputo 1924,The Mill of Naples
Since 1924 Caputo ground wheat with generosity and passion so as offer professionals and baking connoisseurs the very best in quality flour, produced with great respect for the raw ingredients and traditions.
The Method of Caputo
We have always select and mixed the best wheat in the tradition of the ancient art of milling, following a slow grinding process. This method permits us to obtain high-quality flours preserving the starch, the organoleptic properties and, most of all, the authenticity of the flavour.