What Nuvola Chilo can do for your homemade doughs

02 April 2020

After Nuvola and Nuvola Super, the flour range for the contemporary White Art (and more) from the Mill of Naples has been enriched by a new packaging format: Nuvola Chilo!

The Nuvola range has been designed to give your doughs the lightness and impalpability of heavenly queens. Nuvola has been recently launched in its new 1kg package for homemade creations mirroring the pizzeria specialties. Do you want to discover what the new Caputo wonder can do in your oven at home? Find your answers here.


After Nuvola and Nuvola Super, the flour range for the contemporary White Art (and more) from the Mill of Naples has been enriched by a new packaging format: Nuvola Chilo! The Mulino Caputo's newborn is designed to give to the homemade doughs many of the features until now conceivable only for professional creations.


Do you want to give uniform porosity, meltiness, digestibility, and fluffiness to the doughs baked in your oven at home? The flour that is right for you is always Nuvola, now in its new one-kilo format, suitable for home pantries and family consumption.


But what makes Nuvola so special even in its format for cooking enthusiasts? What makes it capable to give each creation such a special consistency and digestibility?
The answer is in a word not so commonly used: pre-ferment.
That is a completely natural production technique that gives the flour a great workability and assures uniform porosity and digestibility even to the homemade doughs.


No chemical aids, no additives, but only a wise use of a wheat processing that makes our flour very receptive to fermentation, ensures volume and softness to your homemade pizzas, focaccias, and long leavened pastries too.
In its professional or homemade use, Nuvola Chilo is ideal for direct doughs and for up to 18-24 hours of leavening.
Do you fancy starting trying it?

Here are some suggestions from our artisan friends!

Good leavening... at home too!