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Flour whole wheat rich in fibers, produced with the traditional method, from the integral grinding of the grain of wheat. Rich in germ and fiber, it ensures a genuine scent after cooking.
The removal of the outer layer of the peel of the grain guarantees the genuineness and food safety of the product.
Ideal for dark doughs and is used both absolute and in percentage mixed with other flours of the line Caputo.
Type of flour
Whole wheat
Bakery
W 170/190
Proteins
12,50%
Elasticity
P / L 0.80 / 0.90
Leavening
—
The Caputo Mill
Since 1924, the Mulino Caputo works the wheat with generosity and passion, to offer professionals and enthusiasts of the White Art Caputo Farina of the highest quality, produced in full respect of raw materials and tradition.
Il Molino Caputo produces a wide range of flours for home and professional use. Caputo flour is used above all by professionals in confectionery dough, bread making, pasta and pizza, with many types of flours intended for different processes.
Authoritativeness, spontaneity and tradition, it is from these values that the white art of Mulino Caputo is born, which thanks to the experience gained in 3 generations of Neapolitan Master Millers, allows it to guarantee very high quality standards, to ensure that expert restaurateurs and artisans of taste best express their creativity.
Caputo flour has the ability to preserve the naturalness and authenticity of flavors to the maximum, for this and for other reasons, Molino Caputo is appreciated and recognized all over the world.
NUMERI UNO