For over a century, Mulino Caputo has dedicated passion and expertise to the creation of specific flours for the art of confectionery. Our flours for cakes are born from the careful selection of the best grains and from the slow grinding in cast iron cylinders, to offer professional pastry chefs and home enthusiasts always perfect results in every sweet preparation.
Caputo's Philosophy in Pastry Making
Each cake flour in the Caputo range is the result of ongoing research and Neapolitan milling tradition. Our choice of cast iron roller milling and sifting represents technological progress within tradition, allowing us to obtain flours with truly well-calibrated grain sizes and preserve the nutritional properties of the grain.
Slow grinding allows the flours to remain cold, without losing nutrients, while we process the grains without the addition of chemical enzymes or additivesThis is the result of technological progress within tradition. Word of the millers!
Our Range of Flours for Cakes
Each Caputo flour for cakes is designed to meet the specific needs of pastry making, from Italian tradition to modern innovation, from home to professional level.
Pastry Flour: The Specialist Par Excellence
Farina Pasticceria represents our dedication to the professional art of confectionery., specifically formulated to achieve superior results in every preparation:
Distinctive technical features:
- W 200 / 220 for delicate and crumbly desserts
- Protein 11% calibrated for maximum softness
- P/L 0,60/0,70 for perfect balance between toughness and extensibility
- Formulation “For sweets and shortcrust pastry” specific
Dedicated to the preparation of:
- Sponge cake soft and frothy
- Shortbread crumbly and workable
- Biscotti with perfect consistency
- Cake base of professional pastry making
Alba Flour: The Tradition of Italian Breakfast
Alba is obtained from the selection of the best grains slowly ground to preserve taste and functionality, and can give fragrance, taste and color to traditional Italian doughs:
The secret of Alba quality:
- Careful selection of the best grains
- Slow grinding to preserve the organoleptic qualities
- Fragrance, taste and color natural in the dough
- Neapolitan tradition in every bag
The Italian breakfast finds all its intensity in a flour perfect for:
- buns soft and fragrant
- graffe of the Campania tradition
- Puff pastry delicate and crunchy
- Breakfast products handmade by
Doppio Zero: The Versatile One for Every Dessert
Our Doppio Zero represents excellence in the 00 flour category, ensuring versatility and consistent performance for every sweet preparation:
Advantages of the Caputo Double Zero:
- Farina 00 of superior quality
- Maximum versatility for every type of dessert
- Very fine grain size for perfect doughs
- Reliable results always
Ideal for all sweet preparations which require delicacy and ease of processing, from basic pastries to more elaborate desserts.
Manitoba Oro: Excellence for Complex Leavened Products
La Manitoba Oro represents the pinnacle of our flours for structured desserts, where elasticity and extensibility are fundamental:
Premium Tech Specs:
- Type 0 with 14% protein
- W 360 / 380 for long leavening and complex doughs
- P/L 0,45/0,55 for superior elasticity and extensibility
- Shelf life 12 months for maximum freshness
“Elasticity and extensibility, these are its objectives” – perfect for:
- Cakes structured and soft
- Creams stables that cannot be dismantled
- All structured leavened products even household items
- Complex sweet preparations of pastry
100% Grani Italiani: The Territory in the Sweet
A unique selection of grains from southern Italy, products with integrated supply chain agreements that represent a path of continuous research that fills us with pride:
The value of the controlled supply chain:
- From seed, to field, to flour – total control
- Wheat varieties with unique characteristics
- Continued research for excellence
- End-to-End Traceability of the raw material
Bring the authentic flavour of Italy into your desserts, for those who want to enhance national tradition in their confectionery preparations.
Fioreglut Dolci: Gluten-Free Innovation
Fioreglut ideal for desserts is specifically formulated for the creation of desserts such as biscuits and soft cakes For those following a gluten-free diet:
Innovative features:
- Mixture of flours optimized gluten-free
- Specific formulation for sweets
- High digestibility without weighing it down
- Velvety texture in the final doughs
It stands out for its high digestibility and its ability to not overload the digestive system., allowing you to create inclusive desserts without sacrificing taste and quality.
Grain Selection: The Heart of Quality
We select the best Italian grains and more. For our cake flours, we mix many qualities of Campanian wheat that we take from our Campo Caputo – allowing us to have total control of production, from the birth of the ear to the grain – but also from Umbria, Marche and other Italian regions.
We then integrate them with selected foreign grains, always of the highest quality. Our products are thus extremely natural., also because we work them without the addition of chemical enzymes or additives.
Caputo Grinding for Sweets
Our production process is specifically calibrated for the needs of pastry making:
- Slow grinding with cast iron cylinders for perfect granulometry
- Temperature control during processing
- Precise sifting for every type of flour
- Preservation of nutritional properties original grain
Use and Storage of Our Flours for Cakes
To always obtain excellent results with Caputo flours for desserts, it is important to follow some simple but fundamental instructions for use and storage.
Tips for Optimal Use
Each Caputo flour for cakes has specific characteristics:
- Accurate sieving before use to eliminate lumps
- Precise dosage with digital scale for consistent results
- Delicate incorporation in whipped doughs
- Fluid adaptation based on the flour used
Perfect Preservation
Store flours in a cool, dry place, away from sources of heat or humidity. This is very important to minimize the risk of them deteriorating. Be more careful during the summer.
Our bags include instructions for perfect storage. and all the technical information you need to achieve excellent results in your sweet preparations.
Recipes and Italian Confectionery Tradition
Our flours for cakes are the beating heart of the Italian confectionery tradition and they also lend themselves magnificently to the innovations of modern pastry making.
Traditional Neapolitan Sweets
With Caputo flours you can create authentic masterpieces:
- Neapolitan Pastiera with Pastry Flour for the perfect base
- Sfogliatelle crunchy with Alba for the traditional flavor
- Baba soft with Manitoba Oro for the ideal structure
- struffoli golden with Double Zero for crispiness
Pastry for Everyone
Inclusivity is part of our values:
- Gluten-free desserts with Fioreglut so as not to exclude anyone
- Homemade preparations accessible to all levels
- Traditional recipes reinterpreted with our flours
- Confectionery innovation always respecting tradition
The Caputo Guarantee for Your Desserts
Choosing Caputo flours for desserts means becoming part of a big family which for over a century has brought the authentic taste of Neapolitan tradition to tables all over the world, combined with innovation and continuous research.
Each bag of our baking flours contains:
- The experience of generations of expert millers
- Controlled quality from the ear to the finished product
- Technological innovation at the service of tradition
- A passion for excellence that distinguishes us
Whether you are a professional pastry chef or a home enthusiast, Caputo flours for desserts guarantee you always perfect results and authentic flavour that only the true milling tradition can offer.
Transform every sweet preparation into an unforgettable taste experience with the excellence of Caputo flours, where tradition and innovation meet to always give you the best.
