For over a century, Mulino Caputo has selected and milled the finest grains to create Type 0 flours that represent the perfect balance between tradition and innovation. Our Type 0 flours are the result of a philosophy that focuses on the quality of the raw material and respect for traditional production processes.
What Makes Our Type 0 Flours Special
Caputo Type 0 flours are made through a meticulous sifting process that preserves the nutritional qualities of the grain while maintaining excellent baking properties. Compared to more refined flours, our Type 0 flours retain a higher content of fiber, minerals, and proteins, ensuring more structured doughs and more intense flavors.
The Caputo Method: Grinding with Cast Iron Cylinders
Our precise choice is to grind using cast iron cylinders and sift, the true method for obtaining flour with a truly fine grain size, essential for stable results and preserving the grain's nutritional properties. Slow grinding allows the flour to remain cool, preserving its nutrients, while other types of processing risk losing its nutritional qualities.
This is the result of technological progress within tradition. Millers' word!
Our Range of Type 0 Flours
Each flour in our Type 0 range has been developed to meet specific needs, from professional baking to home use, from complex pastries to contemporary pizza.
Manitoba Oro: Excellence for Professionals
La Manitoba Oro represents the pinnacle of our type 0 flours, ideal for those who do not accept compromises on quality:
• 14% protein for robust and structured doughs
• W 360/380 to support long leavening times
• P/L 0,45/0,55 for perfect balance between elasticity and extensibility
• Ideal for cakes, creams and all structured leavened products, even homemade ones
“Elasticity and extensibility, these are its objectives” – perfect for pastry and leavened products that require superior performance.
Cloud: Caputo's Research for Volume and Softness
From the research and development of Mulino Caputo comes Nuvola, a careful selection of 100% natural raw materials without additives or preservatives that ensures volume and softness of the dough thanks to the high fermentation capacity naturally present in the grains.
Distinctive technical features:
• Type 0 with 12,5% protein for balanced structure
• W 270/290 ideal for versatile preparations
• P/L 0,50/0,60 for controlled elasticity
• 100% natural selection without additives
• Volume and softness guaranteed by the natural fermentation capacity
• Perfect cross-purpose flour for focaccia, pan pizza and contemporary pizza
Air: Balance and Versatility
The Aria represents the smart choice for those looking for versatility without sacrificing performance:
• 13% protein for reliable doughs
• W 300/320 balanced for different preparations
• P/L 0,50/0,60 for controlled elasticity
• Shelf life 12 months for maximum freshness
100% Grani Italiani: The Territory in the Sacco
A unique selection of grains from Southern Italy, produced with integrated supply chain agreements. From seed to field to flour—a journey of continuous research that fills us with pride. A controlled quality supply chain that has led to the creation of wheat varieties with unique characteristics.
The authentic flavor of Italian cuisine, for those who want to showcase national tradition in their recipes.
Grain Selection: The Secret of Caputo Quality
We select the best Italian grains and more. Italy's topography is unsuitable for wheat fields, which require vast plains, and its latitude doesn't support the growth of "strong" flour grains like Manitoba, which are the only ones suited to long leavening and grow only in very cold soils.
That's why we carefully select the best Italian and foreign grains, always traceable and non-GMO, and slowly grind them to provide you with stable flours that retain all their nutritional properties.
The Philosophy of Mixing
We blend a wide variety of Campanian wheat from our Campo Caputo—allowing us complete control of production, from ear to grain—as well as from Umbria, Marche, and other Italian regions.
This makes our products extremely natural, also because we process them without adding chemical enzymes or additives.
How to Use Our Type 0 Flours
Caputo type 0 flours are perfectly suited to numerous preparations, always guaranteeing professional results thanks to their superior technical characteristics.
Applications in Bakery
The high protein content of our type 0 flours ensures a consistently pleasantly elastic dough with a good gluten structure. They're perfect for:
• Traditional and artisanal bread with long leavening
• Neapolitan and contemporary pizza for structured doughs
• Focaccias that require volume and consistency
• Complex leavened products such as brioches and croissants
Pastry Services
La Manitoba Oro, in particular, excels in sweet preparations, guaranteeing:
• Soft and well-structured cakes
• Stable creams that do not collapse
• Sweet leavened products from professional pastry shops
• Delicate doughs that require firmness
Storage and Optimal Use
To preserve the quality of our type 0 flours, store them in a cool, dry place, away from heat or humidity. This is very important to minimize the risk of spoilage. Be especially careful during the summer months.
Our bags include instructions for perfect storage and all the technical information needed to achieve excellent results.
The Caputo Guarantee: A Century of Experience
The Neapolitan milling tradition of Mulino Caputo guarantees superior-quality type 0 flour, the result of carefully selected grains and production processes that respect the raw material. Each bag embodies the experience of generations of millers who have made excellence their daily goal.
Choosing Caputo type 0 flour means becoming part of a large family that for over a century has brought the authentic taste of Neapolitan tradition to tables around the world, combined with the innovation and quality that only experience can guarantee.
