CAPUTO 1924 - A Mill from Naples, Italy
Since 1924, CAPUTO has produced a wide range of flours for professional and hobby bakers. More than three generations of Neapolitan master millers have contributed their expertise to these flours. The exceptionally high-quality flour is perfect for making pizza and pasta.
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CAPUTO Wheat Flour Pizzeria Type 00, 1.000 g
- Coarse and perfect for rolling out large pizzas
- Excellent elasticity
- Airy, crispy dough
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CAPUTO Dried Natural Sourdough Yeast, 1.000 g
- For flavourful bread & pastries
- Inactive
- Easy to use
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CAPUTO Dry Yeast, 100 g
- 100% from Italy
- Perfect for focaccia & pizza
- Long fermenting power
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CAPUTO Durum Wheat Semolina for Pasta - Double Milled, 1.000 g
- Makes an elastic, fine dough
- Ideal for homemade pasta
- Also suitable for savoury pastries
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CAPUTO Cuoco Wheat Flour, 1.000 g
- Ideal for pizza dough
- For dough with a long fermentation period
- Higher protein content
All prices incl. VAT.
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