🌾 Caputo Farina Manitoba Tipo “0” – 25kg

The Caputo Manitoba Tipo “0” flour is a professional-grade, high-protein flour (W 360–380) produced by the renowned Mulino Caputo in Naples, Italy.
Made from the finest selection of strong North American and European wheat, this flour is prized for its high gluten content and exceptional elasticity, making it ideal for doughs that require long fermentation and great strength.

Perfect for Neapolitan pizza, gourmet bread, focaccia, panettone, colomba, and brioche, it ensures excellent volume, an airy crumb, and a soft, fragrant texture. Its stable performance and reliability have made it a favorite among artisan bakers and professional pizzerias worldwide.

Why you’ll love it:

• 🌾 High-protein strength flour (W 360–380) – perfect for long leavening
• 🍕 Ideal for Neapolitan pizza, bread, focaccia & rich leavened cakes
• 🇮🇹 Produced by Mulino Caputo, masters of Italian flour since 1924
• 🥖 Creates elastic doughs, airy crumb, and superior baking results

Bag size: 25 kg