Description
Mulino Caputo Tipo 1 – Flour with natural germ and bran content
This flour represents the perfect middle ground between 00 flour and whole wheat: thanks to an extraction rate of 80%, it naturally contains germ and bran, resulting in a slightly darker color and more intense flavor.
With a protein content of approx. 13%, fiber, and B vitamins, it is ideal for doughs with medium to long proofing times (8–12 hours)—for rustic breads, pizzas, and artisanal baked goods.
Technically, it has a W strength of 250–270 and a P/L ratio of 0.50–0.60. Recommended hydration: 65%, processing at 20–24 °C. Shelf life: 12 months when stored in a cool, dry environment.
Mulino Caputo – Professional Flours since 1924
Mulino Caputo, known as The Mill of Naples, is a traditional Italian brand specializing in high-quality flours for professional use. Through the slow milling process and the use of selected grain varieties from controlled supply chains, Caputo flours are ideal for pizza, bread, and pastries.
Appreciated worldwide by pizzaiolos and bakeries, Caputo flours stand for tradition, authenticity, and consistent quality.
All products are free from additives and enzymes – for a natural and reliable result.
Ideal for anyone looking for authentic taste and top performance in the spirit of Italian baking art.
Manufacturer: Antico Molino Caputo
Variety: Farina Tipo 1
Country of Origin: Italy
Weight: 25 kg
Ingredients: Flour
Allergens: Wheat, Gluten
Bread production: W 250/270
Elasticity: P/L 0.50 / 0.60
Average nutritional values per 100 g
Energy: 1491 kJ / 352 kcal
Fats: 1.5 g (of which saturated fatty acids: 0.3 g)
Carbohydrates: 70 g (of which sugars: 1 g)
Fiber: 3 g
Protein: 19 g
Salt: 0.018 g
