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There Fresh Pasta Flour and Caputo Gnocchi it is easy to spread, elastic with a high protein value, calibrated with first extraction starches and resistant gluten. The combination with water generates shiny and consistent dough, for an extraordinary flavor.
Ingredients: Type "00" soft wheat flour
Without the addition of additives and enzymes
Contains gluten. It may contain traces of soy
Keep in a cold and dry place
| 100g | %AR * / 100g | |
| Energy value | 1,490 kj 351 kcal |
18% 18% |
| Fat of which: saturated fatty acids |
1.0 g 0.1 g |
1% 1% |
| Carbohydrates of which: sugars |
72 g 1 g |
28% 1% |
| Fibers | 2.0 g | |
| Proteins | 13 g | 26% |
| salt | 0.017 g | 0% |
Type of flour
00
Bakery
W 260/280
Proteins
12,25% ± 0.50%
Elasticity
P / L 0.70 / 0.80
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.
Fatto i gnocchi morbidi un ottimo impasto