What flour do you use to make bread? Mulino Caputo puts at your disposal two allies ready to guarantee you exceptional white breads: Classica and Superiore. Each of them with its own specificities and richness. Find out which one is the right for you by looking at their special identikits.
Basic baking processes: what to choose? Mill Caputo has two arrows in its quiver - Classica and Superiore, two classics from the Mill of Naples ready to give you great satisfaction. Let's try to find out which features are right for you!
Classica is a flour with a fairly weak gluten, ideal for fast leavening and fast baking. Very versatile for your kitchen use, it is an irreplaceable ally too when it comes to baking baguettes and homemade bread.
Superiore, on the other hand, has a higher protein content and can be used for medium to long leavenings and longer baking. It is suitable for focacce and pan focaccia, too, more similar to pizza than to bread, and for taralli, grissini, and all those products that require longer and more stressful fermentation processes requiring greater support and a more performing flour.
All of Mulino Caputo's flours can be blended and mixed to make a mix that is made to measure for each individual artisan. Just add a percentage of Type 1, Ricca or Cuor di cereali to your bread recipe to completely transform the sensation on the palate. Try our entire palette of nuancesAll of Mulino Caputo's flours can be blended and mixed to make custom-made mixes for any individual artisan needs. Just add a percentage of Tipo 1, Ricca or Cuor di Cereali to your bread recipe to fully transform the taste on the palate. Try our entire palette of nuances