Frolla and Oro, two of Mulino Caputo's leading products for pastry-making, but also two opposite worlds all to be discovered. Which is your choice? It depends on what you decide to put in the oven today! Discover everything with our identikit.
Mulino Caputo has always the flour suitable for any your specific needs. Having so many nuances ready to let you make the perfect dough is a key priority, which is especially true for the pastry-making, a world where even the smallest detail makes the difference.
Oro, Frolla, Pasticceria, Nuvola, Sacco Rosso, Fior di Riso, and Fiore Glut: many are the nuances of the palette of the Mill of Naples that will help you in your pastry preparations.
However, today we would like to put on the dish two of them: Oro e Frolla, the two opposites made for your most specific uses.
Our identikit to find out which product is the most apt to you goes on!
Frolla is a flour with an extensible gluten, but of low strength that gives extreme fragrance to the baked product and favors the manual handling of the dough and its working in the dough sheeters. Therefore Frolla is especially suitable for shortcrust pastry preparations (tarts, biscuits, bases for pastiere).
Oro, on the other hand, is a highly structured flour with a high protein content that keeps a good elasticity, but it is aimed to long leavening products: from breakfast croissants to panettone, from the Neapolitan sfogliatella to baba. In short, Oro is dedicated to all those products that not only require long leavening and slow and stressful baking, but above all it is aimed at those recipes that require a great absorption capacity of ingredients such as butter, eggs and fats.
And what kind of cake are you? Structured and rich or fragrant and profound? Your wish is our command, or rather our flour!