Ricca and Special: The 0 type flours from Mulino Caputo

06 June 2020

In Mulino Caputo's color palette, Special and Ricca are halfway between dark and 00 flours in terms of nutritional values, performance and flavor. To find out which one is the right for you, take a look at our identikit.

Ricca and Special: 2 cornerstones of the Neapolitan-style White Art of Mulino Caputo, each one with its own specific features. Find out which one is the right for you.


Ricca and Special: 2 cornerstones of the Neapolitan-style White Art of Mulino Caputo, each one with its own specific features. Find out which one is the right for you.


In Mulino Caputo's color palette, Special and Ricca are halfway between dark (such as Integrale and Tipo 1) and 00 flours in terms of nutritional values, performance and flavor.


They are therefore specific products suitable for specific uses.
To find out which one is the right for you, take a look at our identikit.


For example, Special lets you make a quality shortcrust pastry and all those creations that require an flour extensible, aromatic, fragrant, but as weak in gluten as needed for a shorter leavening or simply to act as a glue in the process.
These are the characteristics that differentiate Special from Ricca.
Indeed, both Ricca and Special share the same aroma and fragrance of bread that they give to the dough, even if born from practically opposite needs. Ricca is sure enough a flour with a high percentage of proteins, with an elastic gluten that maintains its strength and guarantees great water absorption and, above all, long leavening times such as those for the pizza.

Short vs. long leavening: the difference lays here. Which one do you want for your recipe? Will it be a Rich or a Special preparation? Tell it us in the comments! (such as Integrale and Tipo 1) and 00 flours in terms of nutritional values, performance and flavor.


They are therefore specific products suitable for specific uses.
To find out which one is the right for you, take a look at our identikit.


For example, Special lets you make a quality shortcrust pastry and all those creations that require an flour extensible, aromatic, fragrant, but as weak in gluten as needed for a shorter leavening or simply to act as a glue in the process.
These are the characteristics that differentiate Special from Ricca.


Indeed, both Ricca and Special share the same aroma and fragrance of bread that they give to the dough, even if born from practically opposite needs. Ricca is sure enough a flour with a high percentage of proteins, with an elastic gluten that maintains its strength and guarantees great water absorption and, above all, long leavening times such as those for the pizza.

Short vs. long leavening: the difference lays here. Which one do you want for your recipe? Will it be a Rich or a Special preparation? Tell it us in the comments!