From 00 to Integrale, all the nuances of Mulino Caputo

02 April 2020

From the 00 to wholemeal flour, Mulino Caputo keeps in its nuance palette all the tools needed to support your creativity. But each flour has its own specificity and in many cases different organoleptic characteristics too that distinguish one product from another. First of all the color.

Why there are dark and light flours and what is the difference in terms of their use? Let's discover together the palette of Mulino Caputo.


From the 00 to wholemeal flour, Mulino Caputo keeps in its nuance palette all the tools needed to support your creativity. Stronger, weaker, or gluten-free flours, suitable to give to structure or a great alveolation to your doughs and above all essential working tools in pizzeria as in kitchen, but also for pastry-making and for your home oven too! But each flour has its own specificity and in many cases different organoleptic characteristics too that distinguish one product from another. First of all the color.


So what's the difference between white and dark flours? "There are many differences - Mauro Caputo, technical manager of the Mill of Naples, tells us - Italian regulations distinguish them in terms of ashes: bran, to be precise. What changes from a lighter to a darker flour is the percentage of bran and of grain parts inside the product".
In fact, each flour is processed through two simple mechanical and natural processes: the crushing of the grain and the sifting of the crushed grain. The less bran is removed from the flour, the darker the flour will be.


And what changes in terms of dough?
"The difference between dark and white flours is mainly related to leavening. - Mauro Caputo continues - A 00 flour will give a more performing glutinic mesh that keeps the elasticity and structure of the dough for longer, giving a better adaptation to long leavening. A darker flour has more fibers and therefore works better on the absorption factor of water and fat".
Another difference concerns the nutritional characteristics. A darker flour will in fact have more fibers, minerals, essential oils and vitamins than a 00 flour, but these are minimum percentages that do not use up the daily requirement.

Obviously not negligible is also the taste factor that changes according to the percentage of bran present in the flour. A 00 is more sugary and will therefore give more "sweet" dough, with the classic taste of bread crumbs. The darker flours, having inside the presence of fibers and minerals and other substances present in the grain, will instead give a more rustic taste, slightly going to the bitter side. It is then natural that each recipe tends to correspond to a specific shade of taste even in terms of flour! Mulino Caputo therefore continues to work and study, selecting excellent raw materials to keep up with the creativity of all its artisans.