Italian flour is graded by colour sometimes called the ‘extraction rate’. It’s the rate to which the bran and the germ are extracted from the flour. It is marked 00 to 04, where 00 is pure white and 04 is closer to wholemeal. English flour is graded by both colour (white, brown, wholemeal) and by gluten content, or strength (plain, strong, extra strong) & we believe that the stronger the flour, the better the bread. All else being equal, stronger flour makes bread that rises higher and has a more evenly textured crumb.
Since 1924 Molino Caputo has always sought to preserve and improve upon the great tradition of Neapolitan flour and its products, from pizza to desserts, from bread-making to pasta. Following tradition and respecting its values: from the wheat mixture, the purity of their flours – always additive-free – and making a simple but high quality product.
Simply put, Caputo makes the world’s best pizza & pasta flour. The mill is family run and operates just outside of Naples. Caputo source the finest grains from around the world and they know how to mill and blend them to make the perfect pizza flour.
Caputo Fresh Pasta & Gnocchi 00 Flour is a flour perfect for making home made pasta & gnocchi. It is an ‘elastic’ flour with a high protein content , high in starch and protein. The result is an easy roll dough, ideal for hand rolling or electric pasta makers.
Image coming soon