Nuvola Line: how, where, when and why!

16 September 2019

Nuvola means 'cloud' and is a word carrying many nuances: lightness, impalpability, softness, and above all that peculiar consistency that makes it melting in the mouth like cotton candy.

Nuvola and Nuvola Super, two flours with a common goal: to give your doughs more and more that special melting-in-mouth consistency. What does it mean and how is it possible? Find out here.


Nuvola means 'cloud' and is a word carrying many nuances: lightness, impalpability, softness, and above all that peculiar consistency that makes it melting in the mouth like cotton candy.


And Nuvola is the whole new line of flours from Mulino Caputo intended mainly for contemporary doughs.


What do we mean by contemporary dough?
Contemporaneity is for the White Art a true school of thought that through greater hydration and longer leavening and dough maturation times aims to assure:


Excellent alveolation
Zero chewing
Lightness
Meltiness
Digestibility


It is therefore quite reductive to use the word canotto, as it is very popular nowadays, to indicate a particular type of product with a high end-crust - canotto means inflatable boat so just think to the high end of rubber boat.
Just to give an example: "To achieve perfection – says Vincenzo Iannucci, Mulino Caputo's Nuvola Specialist – it is important that the dough disk should be alveolated too".



Obviously, suitable flours are needed to do this.



Flours having the right strength and the good stability and absorption capacity needed to assure results replicable all over the world.



Moreover, thanks to the pre-ferments, the flours of the Nuvola product line make the doughs even more digestible.




The Nuvola Line consists of 2 flours, Nuvola and Nuvola Super, each intended for specific techniques and processes.




Nuvola is more suitable for direct doughs with up to 18/24h of leavening.


Nuvola Super is suitable for
1) Direct doughs with long leavening time (more than 30h)
2) Indirect doughs (biga and poolish)
3) Peel pizza



The difference between choosing the direct or indirect dough never is in the development. Thanks to the action of our flours and through a skillful use of the technique, the alveolation is guaranteed with both working methods.



Indirect dough is usually preferred when you want to give the pizza more aromas and a longer time before the cooling gives a feelings of chewiness.



Direct dough is chosen by those who prefer greater softness at the time of bite.

Both flours prefer a leavening based on the Active Dry Yeast from Mulino Caputo. This is why the Mill of Naples knows how to always offer you the right combination, optimally suited for each of your processing techniques.