£2.00
Out of stock
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.
Weight: 1kg
Best Before: 11/03/22
| Weight | 1 kg |
|---|
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.
Weight: 1kg
Best Before: 11/03/22
| Weight | 1 kg |
|---|
Email: info@campaniawines.co.uk
Registered Office: 8 West Street,
Dormansland, Surrey, RH7 6QW
Registered in England No: 7693914.
VAT GB 120 9878 03
Campania Wines will be temporarily closed from April 11th to April 22nd as the owners will be on a buying trip. During this period, our IT department will take the opportunity to enhance your online shopping experience by updating our website.
Please note that as a result of the temporary closure, no orders will be dispatched between the 11th and 22nd of April. If you place an order in this time your items will be sent once we reopen.
