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In combination with Cloud, or for the preparation of preferments, chariots and carry-over pastes is born Super cloud for the preparation of bulky and alveolate doughs, for those who seek the perfection of shapes and flavors in the cornice. Super cloud it is suitable for indirect doughs (bighe / poolish) or for direct doughs that exceed 30 hours of maturation / leavening.
Type of flour
0
Bakery
W 320/340
Proteins
13,50% ± 0.50%
Elasticity
P / L 0.50 / 0.60
Leavening
Long
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.
Recipes with this product
Bretzel
The Brezel is a type of bread very popular among populations of Teutonic origin, and therefore widespread especially in Germany.
Recipe and Origins of Neapolitan Pizza
It can be said that pizza is the most popular dish in the world and, certainly, one of the most popular. The pizza itself has origins
Velocissimi e perfetti
Ottima
Ottima